Saffron
Crocus sativus
You can grow your own saffron, the most expensive spice in the world. It grows from a corm, the Saffron crocus. It’s the stigmas of the flowers that are harvested…more on that below
It’s an ancient spice, believed to have originated in Mesopotamia, Iran specifically. Then it spread throughout the Mediterranean and then beyond. Its best growing conditions are found in the Middle East and the Mediterranean region where the summers are hot and dry with cool wet winters. But saffron can be grown in most temperate zone areas.
This expensive spice goes for roughly US $2,000 per pound. That’s a harvest of about 150,000 flowers and a labor intensive harvest practice.
You may not be going into business growing saffron, but it is very easy to grow. And once you have a teaspoon, a harvest from about 12-20 flowers, you’ll have the satisfaction of being able to make a dish from your very own home-grown saffron.
Flowers
Saffron flowers are pale purple with little dark stripes, about 2 ½ to 3 in. tall. The stigma is deep orange, and the anthers, the yellow pollen bearers, are down close to the base of the flowers.
On this page
The stigma along with the style is part of the female part of the flower. The stigma is at the end of the style, described in a minute, but they’re functionally two separate parts. Saffron is always referred to as the stigmas, even though most of it is the style. Once dried they’re also called threads.
The stigma is the flower part that receives the pollen. It’s a little sticky so the pollen will adhere to it. That is where the little pollen grains germinate. The germinated pollen grain grows down the tube known as the style. This is exceptionally long in the saffron flower.
Once this sprouted pollen grain reaches the ovary, where the ovules are (flower eggs), the pollen fertilizes the ovule to form a seed….
…but saffron flowers are sterile! They only reproduce by their corms propagating themselves. Which makes your life easier.
There are three stigmas in each flower.
It’s these big, bright orange stigmas (styles) that you’ll harvest from your flowers. I’ll detail that in the Harvesting section below.
Saffron threads are high in carotenoids which give a rich, golden hue to foods and are used as dye for textiles.
Saffron flowers in fall, September-October, a few weeks after the leaves appear.
By the second year you should have enough saffron to use in a recipe, from a planting of 10-12 bulbs.
Plants
Saffron is a corm. Its leaves only grow to 4-3 inches. The flowers, that only grow as tall as the leaves, come out 5-8 weeks after the leaves start to grow.
Growing the Plants
Zones: 6-10, and 5b if mulched well after bloom.
Full sun to part shade. Be sure they have plenty of sun at bloom time (Sept.–Oct.)
Plant saffron corms in September – October. Plant them in soil that’s moderately rich in organic matter.
Plant them 4 in. apart, 2-3 in. deep from the bottom, pointy side up, hairy side down. Water them in. Flowers may emerge in 6-8 weeks, the first year.
They can grow in a spot that does not get summer water since they are native to dry summer regions.
If you live in a rainy summer area you can still grow saffron, just put them in a very well-drained soil—they don’t want to stay wet or soggy.
The leaves start to grow soon after planting and after that a few flowers may appear. But a bigger harvest will come the following fall. It will get better each succeeding year for about five years. After that they need to be separated and replanted in a new location.
After the flowers have bloomed the leaves remain through most of spring then yellow and die. Don’t be tempted to cut back the foliage before it dies down; it’s needed to feed the corms. Once the leaves have died all the way down, the plants are dormant and it’s not necessary to water them.
The leaves are green through the winter, but don’t worry about snow, it forms a good insulating blanket.
Before the foliage emerges in September–October the plants will benefit from some watering if early rains haven’t come to your area yet.
In September–October after the leaves have been up for several weeks, they’ll bloom.
Each corm dies and is replaced by several others for the next year. Soon they’ll be crowded. So after 4-5 yrs. you’ll need to dig them up and separate them in a new spot. Not the same one, as diseases can fester.
Since saffron corms are planted so early you can plan to buy them in August. In cooler zones it’s best if you plant them in August.
Growing: If You Are in a Zone Colder Than Zone 6
You can carefully lift the corms before the ground freezes and store them in a wooden box or tub, and cover with peat moss or sand. Plant them out in spring as soon as the ground thaws, but don’t water until you see new growth in September.
The foliage can tolerate temps down to 5°F, but any more than a brief brush with a hard frost, you may want to cover them with a thick layer of straw.
Harvesting
Harvest the stigmas soon after the flower opens. Simply pick the deep orange stigma out and place on a dish.
Simply pick the stigmas out by hand.
Most large scale growers harvest by picking the flowers then spreading them out to remove the stigmas. But the three stigmas are connected at the base so when they are removed from the picked flower the bottom of the stigma, which is white to yellow, hangs on. This part has no flavor and is not desirable. The harvesters need to cut that part off.
Picking them out of the flowers avoids this problem.
Next, dry them right away. I live in a dry climate and usually in Sept. to Oct. it’s still dry enough to spread them out in a warm place to dry on a dish. They can be dried in a dehydrator at the highest temperature.
Many traditional growers use air drying and sun drying, others dry them over hot coals or a wood fire. Growers in Spain dry them in a sieve over a gas stove, or over a hot plate a 122 – 176°F for 30-60 minutes. Some dry theirs in a frying pan over a moderate-high heat for a few minutes. Until they emit a strong aroma. But hotter drying temps may be the best way.
It gets a little complicated, but there are three compounds found in saffron threads: one produces the color, one the bitterness, and one the smell. Different drying temperatures affect the resulting concentrations of each.
A Univ. of Vermont research group found that the highest levels of all three compounds was found when the threads were dried with a higher heat.
Once very dry, let them cool and store. I’ve only air dried mine, but now I think I’ll try the frying pan method with my next harvest…cautiously though, I sure don’t want to lose any
Many traditional growers use air drying and sun drying, others dry them over hot coals or a wood fire. Growers in Spain dry them in a sieve over a gas stove, or over a hot plate a 122 – 176°F for 30-60 minutes. Some dry theirs in a frying pan over a moderate-high heat for a few minutes. Until they emit a strong aroma. But hotter drying temps may be the best way.
It gets a little complicated, but there are three compounds found in saffron threads: one produces the color, one the bitterness, and one the smell. Different drying temperatures affect the resulting concentrations of each.
A Univ. of Vermont research group found that the highest levels of all three compounds was found when the threads were dried with a higher heat.
Once very dry, let them cool and store. I’ve only air dried mine, but now I think I’ll try the frying pan method with my next harvest…cautiously though, I sure don’t want to lose any!
Storing Saffron
Once the threads are dry, store in an air-tight jar. Keep the jar in a cool, dark place…and leave it there for it to cure for one month before using. The curing part is not scientifically verified but it is the tradition, which means it comes from a lot of trial and error. You can store it for up to 2 years without loss of quality.
Favorite Varieties
There’s only one, a specie, no varieties.
How Many Plants
Once the threads are dry, store in an air-tight jar. Keep the jar in a cool, dark place…and leave it there for it to cure for one month before using. The curing part is not scientifically verified but it is the tradition, which means it comes from a lot of trial and error. You can store it for up to 2 years without loss of quality. Many packages have 6 or 12. It’s a good place to start. But planting more will obviously get you to having enough for a dish or two much sooner.
Sources
Many local nurseries carry saffron crocus, as well as mail order nurseries. Please opt for checking your local sources first…it really does help your local community’s economics plus the more they hear what people want the more they can respond carry what their locals want. Plus there’s no shipping.
But if you need to go the mail order route:
In Europe:
And certainly there are many more sources of saffron crocus.
Special Info
To use saffron threads, steep them in a hot liquid such as water, broth, milk, or whatever is specified in the recipe for 15 minutes. Use the amount of liquid required in the recipe along with the threads—add it early in the process so they continue to impart their color and flavor.
Saffron can be used this way in breads, desserts, rice dishes, and many main courses…think paella.
