Did you know that the world’s most expensive spice comes from a type of crocus? It’s true. Saffron is derived from Crocus sativus, commonly known as the “saffron crocus.”
While blooming crocuses are as common in spring as boldly colored leaves are in autumn, the saffron crocus blooms in autumn.
Saffron corms (bulbs) are planted in late summer. Grass-like foliage emerges September to October, followed by lavender-colored buds that open to reveal a trio of bright red stigmas in late October and early November. It’s the stigmas that, once harvested, become the saffron found on our kitchen spice racks.
What makes saffron such an expensive product in comparison to other spices? It’s the labor involved in harvesting those three little, red stigmas. Each saffron flower must be individually handpicked, and the three stigmas carefully removed by hand. Once harvested, the stigmas are dried, becoming the saffron used in dishes such as yellow rice and bouillabaisse.
Saffron appeals to three of our five senses by offering a strong fragrance, its signature yellow color and a distinctive flavor to numerous cuisines around the world. In addition to its culinary uses, saffron has been used historically as a dye and for medicinal purposes.
It takes approximately 150 to 170 saffron flowers to produce one gram of spice. That’s about 4,000 saffron flowers to produce a single ounce.
Iran is by far the world’s largest grower of saffron. It is also grown in Afghanistan, Spain and other countries with hot, dry climates. Saffron has been grown in parts of Pennsylvania for over 200 years, mostly for personal use. Research is underway into expanding commercial opportunities for growing saffron in the U.S.
The saffron crocus is hardy to USDA Hardiness Zone 6 but readily survives in Zone 5 and even Zone 4, according to research conducted at the University of Vermont (UVM). No insulation is required. In fact, researchers discourage the practice of covering plants with mulch because it may attract rodents.
If you’re thinking about trying to grow saffron at home, corms are generally available to order in late summer and are shipped at the proper time for planting.
Saffron corms should be plump and firm. Discard any that are shriveled or soft or that display signs of disease.
Select a location in full sun with well-draining soil. Standing water or excessive moisture can rot the corms. In autumn, plant corms about three inches deep, cover with soil and water in. The plants will continue to grow all winter, going dormant in June.
Lining the planting area with hardware cloth and placing it over the corms can help deter squirrels, chipmunks, mice, voles or rabbits that will dig up saffron corms.
When in bloom, harvest saffron on a dry, sunny day, early to midmorning. Remove each flower by hand, then carefully remove each stigma. Place the stigmas separately on a paper-lined tray to dry.
Like other herbs and spices, saffron should be stored in an airtight container out of direct sunlight and away from heat to preserve its flavor.
Over time, the corms in your saffron bed will multiply. After several years, dig them up and separate the daughter corms from the mother and replant to prevent overcrowding.
Growing your own saffron can be a satisfying and money saving endeavor.
To learn more about saffron, check out the UVM North American Center for Saffron Research and Development at https://www.uvm.edu/~saffron.
by Deborah J. Benoit, Extension Master Gardener, UVM
Featured photo: Saffron is derived from Crocus sativus, an autumn-blooming plant commonly known as the “saffron crocus.” Photo by Deborah J. Benoit
