Safflower (Carthamus tinctorius) is an annual plant in the daisy family, cultivated for its seeds and, historically, for the orange-red dye extracted from its flowers. It is one of the oldest cultivated crops, with evidence of use dating back to ancient Egypt, where safflower dye was found on textiles in pharaohs’ tombs.
Today, safflower is grown almost entirely for its oil-rich seeds. Safflower oil is light, neutral in flavour, and has a high smoke point, making it popular for frying and as a base for salad dressings and margarine. There are two main types: high-oleic (monounsaturated, similar in profile to olive oil) and high-linoleic (polyunsaturated). The seeds are also used as birdseed and livestock feed.
In Australia, safflower has been grown as a dryland oilseed crop, particularly in Queensland and New South Wales, though production levels fluctuate with market conditions. Safflower oil is available in most Australian supermarkets.
How it's produced
Safflower is a drought-tolerant annual crop well suited to arid and semi-arid regions. It is sown in spring and grows into a stiff, upright, thistle-like plant about a metre tall, with spiny leaves that deter grazing animals. The bright orange or yellow flowers develop into seed heads, each containing 15 to 50 seeds.
The crop is harvested by combine when the plants have dried down in late summer or early autumn. The seeds are then cleaned and either sold whole (for bird feed or further processing) or crushed to extract oil. Oil extraction is typically done by mechanical pressing or solvent extraction at processing facilities. Safflower thrives in hot, dry conditions and requires relatively little water compared to many other oilseed crops, making it a viable rotation crop in dryland farming systems in Australia and similar climates.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetable oils, not measured for this item yet. Sources & methods →
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