SAFFRON

SAFFRON:

Also Known As: Saffron Crocus or Spanish Saffron

HISTORY:

For centuries, saffron was literally worth its weight in gold. Real saffron costs around $500 an ounce. It takes around 75,000 flowers to yield 1 pound of saffron. This yellow-gold spice has violet, lily like flowers that contain 3 yellowish orange stigmas.
Around the 8th century, Arabs introduced saffron into Spain and this country has been a major exporter of saffron ever since.

PREPARATION:

To make a potential heart disease prevention or to promote menstruation, start with boiling one cup of water and adding 12 to 15 stigmas (threads) to the water. Drink up to only 1 cup daily. The taste will be pleasant and richly aromatic. It will become bitter if taken in large amounts.

USE: (Grow Your Own)

Saffron grows from a bulb called a corm. Plant corms in the fall or spring time. Plant them 3 inches deep with the root side down and 6 inches apart. Light well drained soil under full sun is best. Blooming takes place in the late summer or early fall. Collect the 3 pronged stigmas carefully. Dry and store them in a sealed glass vial in a cool, dry place.