Saffron (Crocus sativus L)

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the 'saffron crocus'. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. The term “saffron” applies to the flower’s thread-like structures called stigma.

Saffron has a sweet, floral taste to it. It's earthy and has a complex nuanced flavor.

Saffron is a relatively easy plant to grow. It is very cold hardy, and thrives in extreme weather condition, and do well in low humidity, chill winter, and also hot and dry summer. Saffron is usually grown from corms which will be the 'mother' of the plant, after a while there will be baby corms growing under the mother and these will then push the 'mother' plant out and the new plants will take over. Technically you only need to buy the plants once as the baby corms from the mother plant will spread out and take over the 'mother' and continue multiplying.  Saffron can be grown both indoors and outdoors and will also grow without soil like in the hydroponics system.

Harvesting takes place for five to six weeks from the beginning of April; stigmas must be picked within 48 hours and dried quickly to retain maximum color. Saffron is harvested by hand. 

Plant Care