Safflower has been grown in India since ancient times not only for its orange red dye extracted from its florets but also for its seed oil. the dye was largely used for colouring purposes in food and textile industry. With the introduction and availability of cheaper synthetic dyes, use of safflower as a source of dye slowly diminished during twentieth century. The crop is now grown for its premium oil.
The crop is ready for harvest when the leaves and most of the bracteoles except a few on last formed flower heads become dry and brown. Harvest the crop preferably in the early hours when shattering would be minimum and spines relatively soft.
Cut plants with the help of sickles at the base or wherever possible uproot (black soils) by pulling and stack them in the field in the form of small and well pressed heaps until they are fully dried.
