Crocus sativus
Family: Iridaceae

Saffron is the most costly of all herbs and spices as it comes from the stigma of the saffron crocus flower, and about 150,000 flowers are needed for 1 kg (about 2 lb) of pure saffron. It has been used since classical times as a spice and in cosmetics, and was formerly used as a dye and in medicine. It is mentioned in the Song of Solomon in the Bible and is thought to have originated from Asia Minor. Today, most saffron is processed in Spain although it is cultivated in southern Europe and parts of Asia and India. It is a small plant, growing from an underground corm. It produces both its leaves and pretty, pale lilac flowers in autumn. Saffron is prized for cooking and colouring food, and is used in cakes and breads, paella, bouillabaisse and many Indian dishes.

Cultivation

Plant corms in late summer to early autumn, in free-draining sandy soil. Flowers appear in early autumn and the stigmas are picked by hand. These are dried in the sun or in ovens at very low temperatures before being stored in air-tight containers. Plants must not be cut or lifted until the foliage has died down naturally. If the soil is very well drained, corns can be left in the ground until the following season, otherwise they must be lifted and stored in a dry, airy place.

Climate

Zone 6.