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Crocus Sativus ...... Saffron

amy

By amy

15 comments


My Sativus Crocus Saffron bed has started blooming producing its annual crop of golden Saffron stigmas ..
Its an early morning job collecting the flowers preferably at dawn or just before the crocus opens , I always feel slightly guilty picking a flower when its still in bud ..
.
I have a bed approx. 12′ × 4′ which includes anything up to 1000 bulbs .

Saffron corms like a well drained soil . Heavy soil must be avoided .The ideal type of ground is a neutral clay-calcareous or silty soil (PH 6 to 8 ) the Saffron bed must be in a sunny place ,notably in autumn during the flowering stage ..corms multiply from one year to the next you can get 5 corms after 3 years so you need to be mindful about digging them up separating and transplanting them …
About 150 flowers are needed to make one gram of dried saffron , no wonder its called the worlds most expensive spice ..
Once in Bloom look out for the ‘red ribbons’ which dangle from the centre of the flower ,pick them with tweezers ,dry them in a well ventilated ,saffron keeps its taste for two years … store in an air tight jar .


Crocus Sativus


Sativus Crocus Stigmas .. Saffron

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Comments

 

Thank you Amy sharing your knowlege growing and preparing the Shaffron.
I bet your large bed of Shaffrons would look wonderful all in flower shame you have to pick them before opening.

18 Oct, 2016

 

Do they lose their flavour if you wait until they are open Amy?

18 Oct, 2016

amy
Amy
 

It would 3p it's a shame it can't happen , Yes they do Sue I have left the odd one to open just to admire them ...

18 Oct, 2016

 

It's such a wonderful taste isnt it...worth growing in the south if you have space, but I dont think I could bear to pick them before they opened. Do you use all of your crop Amy, or do you have some left over for family and friends?
I particularly like that it in Pilaff. :)

18 Oct, 2016

amy
Amy
 

I use it Karen and have a tiny amount left from last year ,like you I like it in Pilaff ,Rissotto, Norfolk shortcakes etc.

18 Oct, 2016

 

Hmmm...will need to look up Norfolk Shortcakes! :)

19 Oct, 2016

 

Once again... brilliant! :-)
I feel the same about maple syrup. Because of several natural factors the syrup's taste/consistency can vary from year to year..but it is always a delight if for the only reason that it's pure and precious and produced by our own trees.
Always used a substitute in pilaf... they bloom at the same time as all the autumn fungi. Have seen the odd recipe for mushrooms with saffron.

19 Oct, 2016

 

Of course, it's the colour as much as the taste! So warm! :)

19 Oct, 2016

 

A fascinating insight. Thanks for this Amy and make sure you enjoy every gram!

19 Oct, 2016

 

Looks good enough to eat Amy. :0)

19 Oct, 2016

amy
Amy
 

Thanks all I'm glad you enjoyed reading about Saffron , Lori I feel envious of your Maple Syrup such a pure gold liquid and so tasty .. more pancakes please, Yummy :o))

21 Oct, 2016

 

Hi Amy .. Interesting and fascinating blog.
Saffron are pretty flowers too.

21 Nov, 2016

amy
Amy
 

Thanks TT ,I'm afraid the rain has put a stop to picking anymore blooms at the moment :o(

21 Nov, 2016

 

exactly ... the rain has put a stop to lots of things ...
dark as night out there in the middle of the afternoon !

21 Nov, 2016

 

There used to be a shop in Cuenca, Spain, where they sold the Saffron corms by weight! I don't think they were terribly expensive but I never did get around to buying any - though I was tempted!

Thanks for such an interesting blog, Amy! :-))

24 Nov, 2016

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