Botanical Name: Carthamus tinctorius
- English: Dyer’s saffron. American saffron. Fake saffron. Flores carthami. Bastard Saffron
- Ayurvedic: Kusumbha, Vahinshikhaa, Vastraranjaka, Kusum
- Unani: Qurtum
- Also, known as: Baharman, Barre, Benibana, Biri, Centurakam, Chôm pu, Dok kham, Esfer, fake saffron, false saffron, hong hoa, hong hua, hong-hua, honghua, huang hua, hung hua, hung-hua, Hungarian saffron, ik-kot, Indian safflower, kafi shah, kajirah, karizeh, kazirah, kanar, kasube, kasubha, kasumba, kembang pulu, kham, kham foi, kham yong, khoinbo, kouranka, kusum, kusuma, kusumba, kusumphul, lago, qurtum, rum, saff-fl ower, saffl ower, safl or, safran bâtard, sáfrányos szeklice, saffron, saffron thistle, Safl or, senturakam, shawrina, sufi r, usfur, wild saffron, za’afran, Safran, Azafran, Zafferano, Kesar, Zafran, Fan-hung-kua, Fan-hung-kua, Konger, carthame, Färberdistel, Cartamo, Chendurakam, Akharij, Jhartam, Kusum phool, Kusumbo, Kusumb, Kusubbi, Kasube, Kuyimpu, Chentukam, Kardi, Karda, Kusum, Kusum, Senturkam, Kusumulu, Kusum, Dawg Kum Foy
Parts Used: Flower stamens
Safflower is native to India. The plant grows about 3 feet (1 meter) high and has orange-yellow flowers. The safflower plant, known in India as koosumbha and in china as Hoang-chi, is extensively cultivated in India, China, and other parts of Asia, also in Egypt and southern Europe; but its native country is unknown. It grows about 2 to 3 feet high, with a stiff, upright whitish stem, branching near the top; and has oval, spiny, sharp-pointed leaves, their bases half-clasping the stem. Its fruits are about the size of barleycorns, somewhat four-sided, white and shining, like little shells. The flower is commonly red to red-brown corollas, yellow styles, and stamens, rarely mixed with immature ovaries; corollas tubular, 1–2 cm long, with five segments; long pistils surrounded by five stamens; pollen grains yellow and spherical, approximately 50.0 μm in diameter, with fine protrusions on the surface. Safflower oil was introduced experimentally in the United States as an oil crop in 1925
How to use:
The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanical. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal tea with a bit of honey, natural fruit juice, Stevia leaves powder and or licorice root powder.
- You can make ice cubes or pops by freezing tea in ice trays or pop molds.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information is not intended to diagnose, treat, cure, or prevent any disease.