***Safflower***
(Carthamus tinctorius)
• Full Sun, Pot Suitable, Culinary Used, and Essential Oil.
• Ideal Soil: Well-drained and organic.
• Parts Used: Flower, seeds, and oil.
• Medicinal: Measles and bruises. Not suitable for pregnant or nursing women.
• Culinary: As an oil and tea.
The orange-yellow blossoms of safflower are used to produce yellow and red dyes, which are used in rouge. The seeds are used to make cooking oil.
Infuse safflower blooms for a tea that soothes skin problems and acts as a laxative and diuretic.
Dried safflower blossoms hold their color well; use them to color soups, sauces, pastas, curries, and rice.
Use safflower oil in cooking when no taste should be imparted to the food.
Safflower seeds are used to help lower cholesterol in the blood and prevent heart disease.
GROWING GUIDELINES:
Sow seed shallowly outdoors in spring. Transplants poorly.
• Growth Habit: Annual; height 2-3 feet [60-90 cm].
• Flowers: Summer; orange to yellow, thistle-like blossoms.
HARVESTING AND STORING:
Collect flowers in the morning, before fully open, and use fresh. Dry for infusions
***Caraway***
(Carum carvi)
• Full Sun, Pot Suitable, Culinary Uses, and Essential Oil.
• Ideal Soil: Light and Fertile.
• Parts Used: Leaves, roots, oil, and seeds.
• Medicinal: Colic, bronchitis, diarrhea, flatulence, and indigestion.
• Culinary: Leaves in salad, soups; roots cooked as vegetables.
The seeds of this aromatic herb have been used for more than 5,000 years for flavoring food and their calmative effect. They can also be used in potpourri.
Historically, caraway was thought to give protection from witches, and was also used in love potions.
Ancient caraway had been found in the remnants of stone-age meals and Egyptian tombs.
Seeds have a licorice taste and are used to flavor bread, cakes, cheese, and meat.
GROWING GUIDELINES:
Sow seed outdoors in spring or eary fall, or plant seedlings in spring to late summer. Transplants poorly.
Growth Habit: Biennial; height to 2 feet [60 cm].
Flowers: Spring to summer; white-pink blossoms.
HARVESTING AND STORING:
Snip tender leaves in spring; use fresh. After flowering, hang cut seedheads upside-down in paper bag to dry. Collect seeds and dry in sun for 2-3 days. Store in an airtight container.
