Grow your own Saffron!

If you are looking for a beautiful and unique spice to effortlessly grow in your garden saffron crocus might fit the requirements! Saffron crocus are by far the most popular fall blooming crocus. In recent years the price of saffron has increased substantially. This is mainly due to the amount of hand labor required to harvest the red stigmas that contain saffron's wonderful flavors. Saffron is worth its weight in gold! Harvesting is simple. When the flowers are fresh and fully open simply pluck the red threads located in the center of each flower. They can be used fresh or laid out and allowed to dry for use later. Once dry store them in an air tight container for up to 1 year. For more information check out our Saffron Growing Guide

 

Planting Saffron Growing Guide

Saffron spice is one of the most expensive spices in the world. It originates from the Saffron Crocus bulb (Crocus Sativus). The spice comes from the red stigmas of this flower. Each flower will only produce three stigmas, and each bulb will only produce one flower. Saffron Crocus are Fall-blooming. Plant them early in the Fall, and while you will see growth later in the Fall, these crocus will not bloom until the following Fall. Keep in mind that Saffron Crocus multiply rapidly, so in a few years you will have Saffron aplenty. Its also likely that each bulb will produce a cluster of flowers.

TIP: Saffron Crocus bulbs do not store well, and should be planted as soon as possible after purchasing them.

PLANTING

These Crocus need well-drained soil, soil rich in organic matter, and lots of sun. If the bulb is planted in swampy, or poor soil, it will rot. Apart from this, saffron crocus are not picky.

When you plant your bulbs, place them in the ground 3-5 inches deep and at least 6 inches apart. After the bulbs are planted they need very little care. They are cold hardy, withstanding temperatures down to -15 F. Water your crocus bulbs if rainfall is below 1.5 inches per week.

Every couple years when the flowers fade in late Fall, gently dig up your Crocus and separate the bulbs, then replant immediately. While it isn’t necessary, doing this yearly will result in a large colony of Saffron Crocus.

HARVEST

If you want to use the stigmas to make your own Saffron, when the flower first opens pinch the red stigmas from the center. Lay the stigmas on a paper towel lined cookie sheet to dry in a warm room, until they easily crumble. You can then store the Saffron in an air-tight container for up to two years.

TIP: Use Saffron in dishes like Spanish paella, or rice to add distinct flavor.