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How to Grow and Use Saffron

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Emma Gallagher is a Brit living in North Carolina. She grows organic gardens and... Read More

Saffron is known for giving foods a rich golden color. It offers floral, yet earthy flavors, and is probably most famous for being rather expensive.

It is actually said to be the most expensive spice in the world, fetching between $500 and $5000 a pound. The labor-intensive harvesting of saffron is what gives it this high ticket.

Wouldn’t it be wonderful if you could grow a little saffron for yourself at home? Well, you just might be able to. Not only could you fill a small jar for your spice cabinet with a little of this spice sensation, but you can also have yourself a stunning floral addition to your spring garden.

What Exactly is Saffron?

Source: SuperfoodEvolution/YouTube

When we buy saffron at the store, it is often bright red in color and looks like thin little stems called threads. However, saffron is actually the stigma (a part of the female reproductive organ of a flower) of a specific type of crocus (Crocus sativus).

These crocuses bloom once a year, and each flower produces only three stigmas. These are harvested by hand, and it takes about 150 crocus blossoms to produce about a gram of saffron spice! As you can imagine, this ramps up the cost.

Why do People Like to Use Saffron?

Like turmeric, saffron, when used in cooking or in any kind of infusion, imparts a deep orange, red tint to whatever it comes in contact with. Saffron is used to add color and a subtle floral flavor to rice and desserts, especially in Asian and Middle Eastern cuisine.

It is also thought to have a number of health benefits. Specific compounds in saffron act as powerful antioxidants and give it its trademark color. These antioxidants are said to help with symptoms of depression and fight inflammation. As well, it has been traditionally used as an aphrodisiac!!

Grow Saffron for Yourself in Your Garden

You might not have the room or inclination to go into mass saffron production, but you could certainly have a go at growing these pretty little bulbs and at least get a little saffron for a few of your recipes.

First of all, you will need to buy some saffron crocus (Crocus sativus) bulbs. Your best bet for finding these is to search online for a reputable supplier. These bulbs are hardy to zones 5-8.

Saffron crocuses are fall bloomers. This is also the time that you need to plant your bulbs. These bulbs are not known for storing well, so once you get them, try to get them in the ground before the first frost of winter. They won’t bloom the fall you plant them. You will likely see their greenery pop in spring and die back, and you will have to wait until fall to see the flowers.

Plant your bulbs, or corms, about four inches deep and at least five inches apart. They need a full-sun location with well-draining soil. They are drought-tolerant bulbs and actually go dormant during the summer months, so you needn’t water them during this time unless there is an exceedingly dry spell.

The bulbs can be dug up every few years, separated, and replanted in other locations in your garden. If you are planting these for harvest, it is best to wait until their second year when the plant is more established.

How to Harvest and Use Saffron

Source: University of VT Entomology & Saffron Research/YouTube

Once the crocus flower is developed and you can see the three stigmas, you must harvest the flower and remove the stigmas. Try to make sure that there is only red in the stigmas. Remove any green or yellow parts.

Dry your saffron in a dehydrator at 120°F for about half an hour. This time and temperature will differ depending on your climate. This is something you need to experiment with. You will know it is dry when it snaps in your fingers.

There are many recipes that call for saffron. Savory dishes, desserts, and beverages can all benefit from a pinch of saffron. Aside from giving a splash of color, it is used to add subtle floral and earthy notes to certain creations.

A few OGP recipes celebrate saffron, such as this recipe for Saffron Chia Pudding or this refreshing Saffron Pear Iced Tea. For the main course, you could try making this Moroccan Style Pizza with Spiced Chickpeas, Preserved Lemon, Olives & Saffron Crema and for dessert, you could whip us this Quinoa Mango Kheer for a vegan take on a classic Indian pudding.

This article is for informational purposes only. Seek medical advice before using plants medicinally.

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