Safflower

(False saffron) A thistle like bushy, herbaceous annual with bright yellow flower puffs. Mainly known as a multipurpose oilseed crop that was also once cultivated as a source of yellow and red dyes. Eaten raw in Iranian cuisine, with stamens typically used as a substitute for the more expensive saffron spice. Use dates back to ancient Egyptian times where it was found in coloured textiles in tombs. Has been used in folk medicine to benefit the cardiovascular, musculoskeletal and digestive system but not used by herbalists today. Well suited to arid regions, as it produces a long taproot which allows it to acquire water in times of drought. Seed in early to late spring placing half an inch in rows 6-12 inches apart in full sun. Germination will take 2 weeks and harvest 20 weeks from planting. Height up to 3 feet.