Safflower is highly salt tolerant, according to results of field plot experiments in 1962 and 1963 However, safflower appears to be only about half as salt tolerant during germination as during later stages of growth Salinity decreases the oil percentage of the seed, but oil quality is unaffected.

This study is part of the research being conducted by the Salinity Laboratory, United States Department of Agriculture, Riverside, California, and the University of California at Riverside.