Frequently Asked Questions: Safflower

1. Weeding

Weed control in safflower is an important management practice to maximise seed production.

Safflower seedlings spend three to six weeks in the rosette stage of growth, a period when as many as six to seven leaves develop without substantial plant elongation. During the rosette stage of growth, safflower is a poor competitor with weeds. The rosette state lasts for four to six weeks, allowing the roots to become established before the plants can shade the soil surface. Keep the crop weed free. This can be done manually once or twice using hoes.

Many herbicides have been tried on safflower as a means of controlling both grassy and broadleaf weeds. Post-emergence herbicides that control broadleaf weeds can be applied successfully to safflower with little or no crop injury; these include chlorsulfuron, metsulfuron and thifensulfuron.

2. Thinning

Excess seedlings should be thinned to plant/hill within 10-15 days after emergence and this should be done when the soil is wet. The thinned seedlings can be used as vegetables.

3. Pests, diseases and their control

1. Safflower was developed from wild species of desert or arid environment and is very susceptible to foliar diseases favoured by a moist growing environment.
2. Safflower is susceptible to leaf bright caused by Alternaria carthami in growing areas with high rainfall and where rainfall occurs between the late bud stage and near maturity.
3. Other folia diseases of concern are those caused by Botrytis cinerea, Cercospora carthami, Pseudomonas syringae, Puccinia carthami and Ramularia carthami.
4. Safflower is also susceptible to root-rot caused by several species of Phytophthora, Fusarium oxysporum f. Sp. Carthami and Verticillium dahliae.
5. The most serious insect pest that has limited safflower production is the safflower fly (Acanthiophilus helianthin).
6. Aphids have been reported to be a major problem in some countries.
7. Management of insect pests and diseases will include the use of certified seeds, crop rotation, burning infected plants and the use of right fungicides and pesticides.

4. Harvesting

Most varieties mature within 90-160 days depending on cultivar and growing season. Safflower is ready for hand harvesting when the leaves and heads turn brown and become dry. Harvesting is done by cutting the dry stems; and this should be done in the morning when the spines are soft to reduce loss of seed. They are then left standing in the field until well dried for threshing. Threshing is done manually by lightly hitting

5. Seed drying and cleaning

Sun drying the seeds to 8% moisture content and then win now or sieve until the seeds are clean.

6. Processing and utilization

1. Motorized ram press or motorized screw press can be used to crush the seeds to produce oil for home consumption (cooking) and the extra for sale.
2. The cake can then be fed to livestock or sold.
3. The whole seed can be fed to birds or roasted for eating.
4. Petals can be harvested and utilized for herbal tea for the treatment of various ailments such as hypertension and infertility in both men and women.
5. Just before flowering, safflower can be grazed or cut dried to be used as hay.