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Saffron, the most expensive spice in the world, is easily grown in the home garden. YOU CAN grow it yourself! Crocus sativus is a member of the iris family.
What is saffron?
Saffron comes from the bright red stigmas (female part of the flower) of the saffron crocus which flowers in the Fall. Each flower produces 3 stigmas, also called threads or strands, used for culinary purposes. The male part of the saffron crocus, the stamens, has NO culinary value. There are many lower grades on the market that combine the stamen part of the flower with the stigmas for added weight.
Look inside almost any flower, and you will see threadlike filaments. These are stigma - but only in the saffron crocus are these stigma worth thousands of dollars per pound. 1/2 gram of saffron threads
Buying Saffron
Saffron must be hand picked because it is so delicate. It takes over 80,000 flowers to produce one pound of saffron, and there are 450-500 stigmas in one gram. 1 gram equals 2 tsp. whole, 1 teaspoon crumbled or 1⁄2 teaspoon powdered stigmas. (There are 453 grams in one pound.)
Saffron is usually sold by the gram or by the quarter-ounce. One-quarter ounce contains about 1 cup of saffron threads and can cost $70 for Kashmir saffron and $50 for Spanish saffron in 2007 prices.[1] The largest saffron producer in the world is Iran and it is widely grown in Spain and India.
Growing Saffron
Saffron grows from the saffron crocus corms which send up flowers in the Fall. A couple dozen corms should be enough to get you started for a few special saffron dishes. Each year thereafter the corms will increase and you will have an increase in saffron. The USDA hardiness map shows zones 6-8 in the South and zones 6-9 in the West as best for growing saffron. Colder zones may still grow saffron but the corms will need to be lifted and stored over winter. They should be lifted after frost but before the ground freezes and stored covered with dry sawdust, sand or peat moss. Storage should be dry and cool (40-50ºF), like a basement.
Replant in spring after all danger of frost has passed. Plant the corms about 4” deep in full sun and well-drained, moderately rich soil with lots of organic matter. Do not water until new growth appears in the Fall. The leaves appear after the flowers have bloomed and died and often remain for 1-3 months. It is a good idea to mark the planting area if you do not need to lift the corms yearly.
Corms should be dug and divided every few years to prevent overcrowding which decreases blooms. Dividing is best done when foliage is faded in late Fall.
Cutting and Storing Saffron
The stigmas in this lovely purple flower are best cut from fresh flowers early in the day after the dew has dried. I use fine scissors to carefully cut the stigmas and drop them into an envelope before taking them inside. Then I carefully cut the stigmas apart prior to drying. If you leave the stigmas attached to each other, moisture can be trapped inside the stigma. I air-dry mine in the paper envelope until they are brittle, then I place them in a small air-tight jar in a cool, dark place.
Saffron threads will keep several years if properly stored. Powdered saffron loses flavor quickly. Commercial powdered saffron, although usually more expensive than threads, is often cut with turmeric and loses flavor quickly.
Cooking with Saffron
Saffron is unique in the spice world, with an aroma and taste not found elsewhere in the spice world. It colors foods a bright yellow (think of the robe color of Buddhist monks). With its uniqueness, saffron adds its own special character to many dishes.
Saffron is widely used in the cooking of Spanish, French and Italian dishes like risotto, bouillabaisse, paella, arroz con Pollo, sauces, shellfish and seafood soups. An Indian curry wouldn’t be the same without saffron. Mediterranean cuisines use it extensively and it is found far away in Cornish Pasties. In Arabia saffron-flavored tea is so popular it’s available in tea bags in the supermarket.
It seems ironic that the world's most expensive spice is a common ingredient used by the Amish, who are known for their frugality
Saffron threads are water-soluble. To use saffron threads steep them in a little hot liquid for 20 minutes. Add the liquid AND threads to the dish and they will continue to increase flavor and aroma as the dish cooks.
Start with very simple recipes featuring saffron so that you can begin to know what saffron tastes like. Paella and bouillabaisse, both very traditional saffron dishes, are much more complicated flavor-wise and more expensive to prepare than saffron bread, saffron broth or a saffron yogurt or cream sauce.
Saffron combines well with lemon, tomatoes, garlic, thyme and ginger. However, its subtle earthy flavor can be masked by strong flavorings such as chili peppers.
Saffron remains underutilized and underappreciated by the majority of Americans. After a period of neglect, awareness of saffron’s beneficial properties is once again growing, with consumers now returning to natural ingredients.
Other Uses
Imagine taking a spice that costs $50 an ounce and using it to dye, say, a sweater? THAT Probably wouldn't happen these days but saffron has been used as a natural yellow dye.
Note: If using saffron to dye fabric, you must use a mordant to “fix” the dye. (Mordants include tannic acid, alum, chrome alum, sodium chloride, and certain salts of aluminum, chromium, copper, iron, iodine, potassium, sodium, and tin.” [1])
Saffron Bread in a Bread Machine Great toasted with butter and honey!
Ingredients: 1 cup milk 1/8 teaspoon ground saffron 1 tablespoon butter, softened 2 eggs 1/3 cup sugar 3 1/4 cups flour 1 teaspoon salt 1 package yeast 3/4 cup raisins
Directions: Mix saffron with milk. Add all ingredients, except raisins, to the bread maker pan in the order listed (or as directed in your bread maker instructions).
I have a 'growing my own food' obsession that grew out of my overlapping interests in cooking, nutrition and gardening. I am also a teacher (but outside the System), a writer, and a builder… and a craftsperson and... and… and many other things, LOL. In fact, I guess I am a generalist.
I live in the southern Appalachian Mountains on a hillside with a creek in front and drive a 15 year old truck I lovingly call “My Farmer’s Ferrari.”
Posted by Cambium (from Tamarac, FL) on February 5, 2008 at 8:06 PM:
Fantastic! Thanks for the nice article. I tried finding Saffron Crocus several years ago & could never find a provider. When I move back to ARkansas I plan to give it another try.
~*~ Suenell
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Posted by ArkJAB (from Rogers, AR) on July 10, 2008 at 12:19 PM:
Buying Saffron Bulbs. We're in Arkansas and I have found a couple of on-line suppliers. I have ordered from one of them, and am waiting for the 'season' for them to be shipped. We should hopefully be getting them in about a month. You have to search for Crocus sativus (saffron crocus) Here are the links - cut and paste them into your address bar:
[HYPERLINK@www.americanmeadows.com]
Posted by bluespiral (from Ellicott City, MD) on February 4, 2008 at 9:31 PM:
I loved the way you linked simple living with elegance - thank you.
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Subject: Loved it!
Posted by melody (from Benton, KY) on February 4, 2008 at 5:42 PM:
I loved your article Darius. It informed us with an ease that is sometimes hard to accomplish. Good work!
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Posted by darius (from Marion, VA) on February 4, 2008 at 5:52 PM:
Thanks, Mel.
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Posted by victorgardener (from Lower Hudson Valley, NY) on February 4, 2008 at 6:05 PM:
Great job, Darius! Informative and fun. Maybe it's not more popular because there's a stigma attached??
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Posted by darius (from Marion, VA) on February 4, 2008 at 6:36 PM:
Oh Oh, Victor's at it again! LOL
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Subject: Saffron
Posted by Soundview (from Northeast Harbor, ME) on February 4, 2008 at 8:12 AM:
Can you give some sources for the bulbs? I live on the coast of Maine and would have to lift them to guarantee survival. I get more catalogues than I can count, but don't recall ever seeing these.
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Posted by darius (from Marion, VA) on February 4, 2008 at 9:04 AM:
If you click on the words 'saffron crocus' in blue at the top of the article (first sentence abelow "What is saffron?") you will be taken to Plantfiles. There is a link to vendors that have those bulbs for sale.
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Posted by sugarweed (from Jacksonville, FL) on February 4, 2008 at 10:56 AM:
Loved the article my friend. ;)
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Posted by Dea (from Frederick, MD) on February 4, 2008 at 11:05 AM:
Great article darius, what's a good paella without saffron? :)
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Posted by threerivers49 (from Fort White, FL) on February 4, 2008 at 11:53 AM:
I may give this a test. I love herbs and spices and eat them as fast as I grow them. A great article. I've had paella in Spain and once prepared a chicken with saffron. Both were very tasty. I am in zone 8b in the center of Northern Florida--Fort White.
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Posted by darius (from Marion, VA) on February 4, 2008 at 2:04 PM:
threerivers, my cousin lives in Ft. White... I believe you could grow saffron crocus there, but you could always lift the bulbs and chill in the fridge if necessary.
Thanks everyone for the kind words. :)
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Posted by Fitsy (from Hayesville, NC) on February 4, 2008 at 4:42 PM:
Well, Darius, you certainly are a teacher - you have
taught me lots! I have no idea how saffron tastes,
but I am on my way to finding out!! Thank you so much.
Fitsy
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Posted by CascadeMom (from Cascade Mtns, WA) on February 4, 2008 at 5:34 PM:
I LOVE Saffron! it is absolutely one of my favorite treats in the kitchen. Rice/pasta/Chicken
My daughter even brought me back a nice 'bag' when she went to Spain though
I admit the Kashmir is better. (but I won't tell her that) ;)
This is on my MUST DO list .... searching now for bulb sources!!
PS everyone in the list is sold out. :(
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Posted by darius (from Marion, VA) on February 4, 2008 at 5:51 PM:
Check White Flower Farm (yeah, I know they are pricey!)... I think I ordered mine in late summer for fall planting. To my surprise, they bloomed that fall AND had saffron stigmas. :)
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Posted by CascadeMom (from Cascade Mtns, WA) on February 4, 2008 at 6:37 PM:
But I am thinking I should wait until summer to order, unless they can be sotred
until planting. We have 5ft of snow on the ground. :))
Got me all excited woman!!
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Posted by darius (from Marion, VA) on February 4, 2008 at 6:50 PM:
I wish I knew the whole right answer, CascadeMom. My guess is they can be spring planted... after all, most of them stay in the ground all year long.
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Posted by Islandshari (from Kwajalein
(Marshall Islands)) on February 4, 2008 at 7:05 PM:
Darius, what a great article! I have always loved saffron, and I use it a lot (I'm Castillian Spanish)...paella is the celebration meal at our house. When I lived in Saudi Arabia, I was astonished that it was so cheap! A small box of about 50 threads went for the equivalent of $3.00 US!!! Had I been smart, I would have sent them home to my DD for resale, and I would now be wealthy! Ah Well!!!.....
I never knew we could grow and harvest it ourselves...duh! Thank you for the enlightenment, and the enjoyable article. Do you know if crocus would do well in the tropics? I don't have any luck with too many of the spring bulbs, but Hippeastrum, Caladium and Walking Iris multiply here like mad....whadayathink?
Thanks again,
Yokwe,
Shari
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Posted by CascadeMom (from Cascade Mtns, WA) on February 4, 2008 at 7:17 PM:
Well with 5ft of snow, I'm not getting near the ground for a while .:)
So I'll experiment....... some in April and more in July.
We'll let ya know how it goes.
Thanks darius, yur incredible.
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Posted by bluekat76 (from Ijamsville, MD) on February 4, 2008 at 7:39 PM:
Very Cool Darius, you know I love the saffron! Great article.
-Kim
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Posted by darius (from Marion, VA) on February 4, 2008 at 9:43 PM:
Shari, maybe if you lift them and chill for a spell? Kinda like the treatment for very cold zones but in reverse.
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Posted by CascadeMom (from Cascade Mtns, WA) on February 4, 2008 at 9:51 PM:
The more I think of this the more I see this as a little cash crop.
It appears I may have the ideal conditions conducive for growth.
Wet spring, hot dry summer, cool nights, well drained soil
and temps well above -10F in winter. I may have to water just before
fall, but possibly not, it starts to rain in Sept here.
We have a great health food store in town that would buy all I could
produce and there are two farmers markets as well as dozens of fruit
stands that carry specialty food items.
I am thinking of starting with 25-50 bulbs and see just how well they do and how well I do harvesting. ;)
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Posted by Islandshari (from Kwajalein
(Marshall Islands)) on February 5, 2008 at 5:55 AM:
Hmmmm, good suggestion Darius, I'll give it a try.
Thanks,
Shari
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Posted by Dhaila (from Haldawani
(India)) on February 18, 2008 at 9:26 AM:
A very informative and useful article. In India, thought it could only be grown in Kashmir. I will try growing them next season (if I get the bulbs) It is also used extensively in most of the Ayurvedic health promoting medicines.
Thanks
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Subject: Beautiful flowers
Posted by 2manycats (from Orlando, FL) on February 4, 2008 at 4:43 AM:
I so wish I lived a couple hundred miles north where I could grow these flowers.
Thank you so much for the article, sooo informative.
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Posted by doccat5 (from Fredericksburg, VA) on February 4, 2008 at 6:48 AM:
Darius, I had no idea! We love saffon and live in the right zone. Now I got to get my hands on some of those crocus. Thanks for sharing the info, great article. You try kohlrabi and I'll try crocus. :)
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Posted by Dutchlady1 (from Naples, FL) on February 4, 2008 at 8:58 AM:
I use saffron a lot (most frequently for 'risotto milanese') and will surely try the bread recipe. Thanks for a very informative article.
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Posted by McGlory (from Southeast, NE) on February 4, 2008 at 10:12 AM:
Wow! I had no idea! Thank you for providing us useful, complete information.
