SAFFRON

SAFFRON: “Expensive, but Worth It”

Artery-Clogging Deposits (slows growth), Lowers Blood Pressure, Lowers Cholesterol

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.

SAFETY:

Saffron is included in the FDA’s list as being an herb regarded as generally safe. Medicinal amounts of saffron should not be given to children under the age of two. Start with a low strength preparation and increase as necessary for older children and people over the age of 65.