Safflower (Honghua), known in ancient times as Red-Blue Flower, is red in color, but how can it also be blue? To clarify this, I researched many documents and couldn’t figure it out yesterday, but today I finally understand…
Safflower (Honghua) is an annual herb from the Asteraceae family, growing nearly one meter tall, with spiny leaf edges; the stem is upright and slightly white, branching out with 1-5 clusters of flowers that resemble daisies, initially yellow and later turning orange-red. The ovary below the flower resembles a bottle, and after harvesting safflower, new flowers continuously emerge. Once the ovary matures, it contains 15-20 seeds that can be pressed for oil. Safflower is used in medicine for various blood stasis conditions and is also a common herb for regulating menstruation. Safflower is also known as Red-Blue, a dyeing herb used to make dyes and rouge.
Safflower (Honghua) is an annual herb from the Asteraceae family, growing nearly one meter tall, with spiny leaf edges, hence it is also called Spiny Safflower.
The stem of Safflower (Honghua) is upright and slightly white, typically with no more than five branches, each branch top will bloom a cluster of flowers. (Note: a cluster of flowers is not a single flower; a cluster equals N flowers.)
Safflower (Honghua) is a flower that resembles a daisy, initially yellow, then gradually turning orange-red and red.
Below the flower is the ovary, which looks like a vase. Interestingly, once the safflower turns red, it needs to be harvested promptly; after harvesting, new flowers will continuously emerge.
Here, I would like to explain: the ovary below the safflower has a professional term called capsule (shuo guo), and it does not have a single flower but a cluster of flowers. Because the ovary contains many seeds, each seed has the potential to bloom and bear fruit, so after harvesting, new flowers will emerge. If a few flowers are allowed to bloom continuously without harvesting, they will occupy most of the time and space for the flower buds to bloom, causing the entire capsule to stop developing or even wither. Continuous harvesting can increase flower yield, and the seeds inside will become fuller with each harvest.
Once the safflower’s ovary matures, it turns yellow, and like cutting wheat, the spikes can be cut down, and by repeatedly beating them, the seeds can be collected.
Each safflower ovary will yield 15-20 seeds, and the seeds of safflower can be pressed for oil, known as Safflower Seed Oil.
The medicinal part is the safflower, but it is not purely red; it may also contain yellow or orange flowers.
Historical Context of Safflower
Safflower (Honghua) was called Red-Blue Flower
In the realm of Traditional Chinese Medicine (TCM), safflower is commonly referred to simply as Safflower (Honghua), but it also has another name: Red-Blue Flower. In the Han Dynasty, Zhang Zhongjing recorded a prescription in the Jin Kui Yao Lue for treating women’s abdominal pain, named Red-Blue Flower Wine. During my studies, I found it curious why safflower was called Red-Blue Flower, but I did not investigate at the time. It was only for writing this daily herb article that I began to research…
Application of Safflower Through the Ages
Although the Han Dynasty recorded Red-Blue Flower Wine, later scholars commented that it was “doubtful whether it was a formula by Zhongjing,” because the Shen Nong Ben Cao Jing, a pharmacopoeia from the same period, did not record safflower, and subsequent texts like the Ben Cao Jing Ji Zhu from the Southern and Northern Dynasties also did not include it. It was not until the Song Dynasty in 973 that safflower was recorded in the Kai Bao Ben Cao. Slightly later, in 1061, Su Song wrote in the Ben Cao Tu Jing:
Safflower (Honghua), also known as Red-Blue Flower, is now found everywhere. People plant it in fields, sowing seeds in winter on prepared land, and by spring, seedlings emerge, blooming in summer. The plant has many thorns, and the flower buds emerge from the thorns. The farmers collect dew from the flowers, and after harvesting, new flowers will emerge until the end of the season. The seeds inside the capsules are white and about the size of small beans. The flowers are dried to produce a true red dye and to make rouge. It is primarily used for treating postpartum blood conditions. In fact, it is the same. The leaves resemble blue, hence the name blue.
“The leaves resemble blue, hence the name blue,” this is the reason Su Song gave for the name Red-Blue Flower. I looked up “blue,” and regardless of whether it is Qinglan or Lan, the appearance of the leaves is quite different from safflower, clearly not the same.
Safflower Was Used in Ancient Egypt
Safflower is not unique to China, nor did it originally come from China. Historically, safflower is one of the earliest cultivated crops, having been widely used in ancient Egypt. Archaeologists have extracted safflower components from textile artifacts dating back to the Twelfth Dynasty of Egypt (1979-1801 BC, corresponding to China’s Xia Dynasty); and in the well-known tomb of Pharaoh Tutankhamun (1341-1323 BC, corresponding to China’s Shang Dynasty), there were flower garlands woven from safflower.
Safflower and Yanzhi, Xiongnu
Yanzhi, indeed, is not a typo. It is also written as Yanzhi, which later became known as Rouge. It is the pigment extracted from safflower produced in the Yanzhi Mountain region of the Xiongnu in Northwest China (between today’s Yongchang County and Shandan County in Gansu Province). This ancient cosmetic, used as lipstick or blush, was utilized by Xiongnu women and was referred to as Yanzhi.
The Xiongnu were a nomadic people of the Eurasian continent, existing from around 209 BC to 216 AD. Recalling what I learned in middle school history, the Xiongnu left a deep impression. The Xiongnu and ancient Egypt were not contemporaneous, so there was certainly no interaction, but it is highly likely that ancient nomadic peoples brought the safflower techniques from ancient Egypt to the Xiongnu.
After General Huo Qubing of the Han Dynasty defeated the Xiongnu and took over the Hexi region, the Xiongnu left behind a poem: “Losing my Qilian Mountain, my livestock cannot thrive; losing my Yanzhi Mountain, my women cannot adorn themselves.” The latter line translates to: losing Yanzhi Mountain means losing safflower, which leaves our Xiongnu women without cosmetics, and they can only go to marriage without makeup.
Yanzhi Became Popular After the Han and Jin Dynasties
Regarding the origin of rouge, there is a legend that it originated from the Shang Dynasty’s Daji, but I believe this theory is unfounded. If it were during the Shang Dynasty, safflower should have been recorded in the Shen Nong Ben Cao Jing by then. Another theory suggests it came from the Western Regions and the Xiongnu, which is more plausible. In 139 BC, Emperor Wu of Han sent Zhang Qian to the Western Regions to strengthen ties with various countries. Upon his return, Zhang Qian brought back a wealth of foreign culture, including safflower rouge to China.
In the Jin Dynasty, Cui Bao wrote in the Gu Jin Zhu: Cao Mu that: “Yanzhi, the leaves resemble thistles, and the flowers resemble cattails, originating from the West. The locals use it for dyeing, calling it Yanzhi. The Chinese call it Red-Blue.” The poem by Lu Zhao-lin from the Tang Dynasty: “The Hu flute bends the willow, the Han envoy collects Yanzhi” is also a testament. Thus, safflower was introduced to China during the Han Dynasty, primarily as a dye. The Nan Shi: Qi Ji Xia: Fei Di Hai Ling Wang states: “During the reign of Emperor Wu, Yanzhi was used for red clothing, and all officials wore it.” The dyeing effect of safflower far surpassed the previously used Su Fang Mu and Jiang, hence safflower dyeing was referred to as “true red.”
After the Han and Jin Dynasties, numerous poems were left about Yanzhi as a cosmetic. Xu Ling from the Southern Dynasties wrote: “In the Southern capital, stone black is the best for double brows; in the Northern land, Yanzhi blooms on both cheeks.” Tang poet Yin Yao-fan wrote: “The performer’s bamboo sound lingers in the air, the Qin girl’s tears wet the Yanzhi red.” In poetry, Yanzhi is often referred to as red makeup, the most famous being in the Mulan Ci: “Elder sister hears younger sister coming, at the door arranging red makeup,” and other verses include: “Who can admire the bright mirror, holding it to reflect the red makeup”; “Red makeup binds the white waist.”
Later, Yanzhi gradually became known as “Rouge” and “Yanzhi,” until it is now referred to as “Rouge” (Yanzhi).
Explaining the Red-Blue Flower
Having understood the above history, one can confirm the later argument that Red-Blue Flower Wine in the Jin Kui Yao Lue is “doubtful whether it was a formula by Zhongjing.” However, regarding how Red-Blue Flower got its name, I believe it is not as Su Song stated: “The leaves resemble blue.” In the Shuo Wen Jie Zi, the explanation for blue is: “Blue, a dyeing grass.” You should be familiar with “Qing comes from blue and surpasses blue,” right? Blue does not refer to the color blue as we understand it today, but rather to a plant that can dye blue.
Therefore, Red-Blue Flower should be interpreted as a flower that dyes red. The Kangxi Dictionary under the entry for blue cites the Gu Jin Zhu by Cui Bao: “Yanzhi, the Chinese call it Red-Blue,” which is the best evidence. The safflower also contains yellow flowers, and when extracting red traditionally, the yellow can be removed by crushing and soaking. The yellow safflower has another name, Huanglanhua, meaning the flower dyed yellow.
Traditional safflower dyeing is rarely done now, and the name Red-Blue Flower has gradually been replaced by the medicinal safflower. If you ask those studying TCM, very few have heard of Red-Blue Flower.
Medicinal Value of Safflower
Invigorating Blood and Resolving Stasis
Safflower (Honghua) is red and enters the heart blood, used for various blood stasis conditions, internal masses, sores, abscesses, swelling and pain, trauma, rheumatic pain, irregular menstruation, dysmenorrhea, and abdominal pain, etc., and is also used for rashes and other symptoms. Since the Yuan Dynasty, Wang Haogu’s Tao Hong Si Wu Decoction has made safflower and peach kernel the best partners, inseparable. Nowadays, TCM practitioners often use peach kernel and safflower together in prescriptions.
It should be noted that there is another herb called Western Saffron (Xihonghua), also known as Saffron (Zanghonghua), which is the dried stigma of the Iris family plant, and is very expensive. Its effects are similar to safflower, but they are not the same herb. Due to the high cost of saffron, safflower is often mixed into saffron by herbal merchants. Those familiar with herbal texts can easily distinguish between them. (In the image, safflower is on the left, saffron on the right.)
Methods of Application for Safflower
Invigorating Blood and Alleviating Pain
Safflower can invigorate blood and naturally alleviate pain, as one manifestation of blood stasis is pain (see previous notes on peach kernel). Recently, some people have been soaking their feet in safflower decoction, which I agree with, but it is not suitable for everyone. Safflower water can also be used externally to relieve joint pain. It can also be soaked in alcohol for external use to relieve pain. The “True Safflower Oil” from Southeast Asia and Hong Kong is said to treat injuries and swelling, but although it is named safflower, it does not contain safflower. I have yet to clarify why it is called True Safflower Oil; if you know, please enlighten me.
Safflower Rouge
The traditional method for making red dye is as follows: crush safflower, add clean water to soak, and the yellow pigment will dissolve, removing the yellow juice. Then, rinse with sour liquid or rice washing water to remove residual yellow pigment, resulting in a residue containing red pigment (the traditional method is called “killing flowers”). The safflower residue is clarified with alkaline water or rice straw ash several times, and the red pigment dissolves, allowing for dyeing. After dyeing, use black plum water to fix the color. If safflower pigment is soaked in starch, it can be made into rouge. (You can try making traditional rouge yourself; I found many images that are more illustrative, but due to the length of this article, I will attach them under the future saffron article, so please pay attention.)
Additionally, in traditional Chinese painting, there is a pigment called Rouge, which is also made from safflower, with other components like madder. Traditional Chinese painting contains much knowledge about herbs, and if we encounter them in the future, we will mention them.
Safflower is Widely Used Worldwide
Safflower is known in English as Safflower, and in Latin as Carthamus tinctorius. It is primarily used as a dye. In the 19th century, safflower became well-known worldwide due to its main component, carthamine, which is used not only as a dye but also as a natural food additive for coloring food. Today, safflower is widely cultivated in over 60 countries, including India, the USA, and Mexico, with an annual commercial output of up to 600,000 tons. Besides being used as a dye, safflower seeds are primarily pressed for oil. In China, safflower is mainly used as a herb, and most people only know safflower as a medicinal herb.
The following passage is for medical students; those who understand will understand.
Jin Kui Yao Lue: For women with sixty-two types of wind and stabbing pain in the abdomen due to blood and qi, Red-Blue Flower Wine is the main treatment. The formula for Red-Blue Flower Wine (doubtful whether it was a formula by Zhongjing): one tael of Red-Blue Flower, one other ingredient, and one large sheng of wine, decoct until reduced by half, take it in one dose; if not relieved, take again.
Kai Bao Ben Cao: Taste is pungent, warm, non-toxic. It is used for postpartum blood circulation issues, abdominal pain due to retained blood, and can be boiled with wine for consumption. It is also used for toxic blood loss.
Yao Lei Fa Xiang: Treats postpartum mouth lock, blood dizziness, abdominal pain due to insufficient evil blood, and is effective for breaking retained blood.
Yao Xing Fu: Taste is pungent, nature is warm, non-toxic. It is yang. Its uses are fourfold: to expel evil blood from the abdomen and replenish blood deficiency, to eliminate postpartum stagnant blood and stop blood dizziness.
Ben Cao Yan Yi Bu Yi: Breaks retained blood and nourishes blood. Excessive use breaks blood, while minimal use nourishes blood.
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