Grow Saffron Crocuses (+ recipe)
Saffron is one of the most highly prized and expensive spices in the world. It has been cultivated for over 3,500 years on many continents. It has been used throughout history as a spice, dying agent, and as an ingredient in cosmetics (Cleopatra used to bathe in water steeped with saffron); it has been perfume, and folk medicine.
The word Saffron comes from the Persian word “zarparan” which literally means “yellow stigmas”. 90% of the world’s saffron is grown in Iran, yet some of the best saffron, known for its intense flavor and aroma is grown in Sardinia, specifically in the province of South Sardinia where it is known as “red gold”.
It is said that the Phoenicians brought saffron to the island thousands of years ago, and it is one of the sacred trinities of traditional Sardinian cuisine, along with honey and sheep’s milk ricotta cheese.
Growing saffron requires the right conditions for the plant, but with the right soil and sunlight requirements (and some patience) you can easily grow saffron in your home garden.
What is Saffron (and Why is it So Expensive)?
Saffron is the dried stigma of a particular type of crocus flower.
The reason saffron is so expensive is that it takes an average of 150,000 flowers to create just 1 kilogram (a little over 2 pounds) of saffron. Forty hours of labor are needed to pick those 150,000 flowers, and most small scale farmers only produce this limited quantity every year.
The blooms are handpicked and then the stigmas are pulled out of the flower by hand and left to air dry. In Sardinia, before they are set out to dry each stigma is rubbed with a little olive oil to help preserve it.
Saffron Benefits
Saffron is not just delicious in Paella, it has over 40 therapeutic applications in medicine and folk remedies as well.
Many people drink a cup of warm saffron milk before bed, a remedy since ancient times to promote better sleep. This is most likely due to safranal, the volatile compound in saffron, which also is a natural pain reliever.
Saffron is loaded with B vitamins, carotenoids, like crocin and antioxidants which help neutralize free radicals in the body.
Saffron is also high in the minerals manganese, iron, and potassium. All these vitamins and minerals are vital for good hair and skin, plus the high potassium content is also great for the heart since it dilates the blood vessels and arteries.
One of the most studied uses for saffron is as an aid for mild to moderate depression. It helps to regulate brain chemicals by stimulating the release of neurochemicals like serotonin, and dopamine, which can also help PMS symptoms.
Crocetin, an antioxidant and anti-inflammatory found in saffron may help lower insulin resistant Type 2 diabetes, lower cholesterol, and control obesity.
Saffron has also historically been used in folk medicine as an expectorant to aid those who suffer from coughs, asthma, and even whooping cough.
Saffron is also the world’s oldest aphrodisiac. Studies have shown that it can improve androgen levels in women, which increases libido.
Varieties
The crocus which is grown to make saffron is called the saffron crocus, or Crocus sativus. It is a small plant, with multiple bright green grass-like leaves growing up from the globe shaped corm.
The corms (like a bulb) are sold in several sizes, small medium and large. Although the small are less expensive, they might not flower the first year, whereas the larger corms to have a higher chance of flowering in the first year.
The best place to buy them is at a reputable online retailer, although some specialty gardening shops my carry them.
Planting Basics
Luckily saffron is expensive due to the amount of labor involved to get it from field to fork, not because the corms are expensive, nor are they are difficult to grow. In fact, with the right conditions, you can grow them easily.
Start with two dozen Crocus sativus, which should give enough saffron in the first year to enjoy the dishes where the spice really shines, like Spanish paella, Swedish saffron buns or, Chicken Biryani. In Sardinia, it is enjoyed in sweets, like cookies and also in savory dishes like the national dish, malloreddus, where it can be found in the sauce or the homemade pasta itself. 5–10 strands of saffron should be plenty for most recipes.
The first year around 50% of corms will produce one flower each. The next two years, corms will give about two flowers each. Like other plants that grow from bulbs, the corms will multiply each year, meaning an increase in harvestable stigmas.
The plants should be dug up and divided every three to four years in June when they are dormant. If there is any sign of disease move them to a new bed well away from the old one.
In the case of containers, replace the potting mix with fresh. Now you can expand your existing beds or share the excess with friends or family.
How to Plant Saffron Crocus
Saffron crocus can be grown in zones 5–9, however many growers of saffron say the soil conditions are more important than hardiness zones.
Ideal Soil Conditions
The crocus plants require loamy, nutrient-rich, well-drained soil in a sunny location. They do not like soggy ground, which will cause them to rot. Nor do they like hard clay soils. To prepare the soil for them, turn the ground over, and mix with a good amount of aged manure or compost.
You can also plant them in containers to ensure the ideal conditions. Plant the bulbs 2 inches deep and 2 inches apart and keep the soil moist but not overly saturated. If you have wet summers this is also a good solution, because you can move the pots out of the rain to avoid the bulbs rotting.
If you are planting them in a garden bed, plant them 4 inches deep and about 4–6 inches apart. They grow best in clusters as opposed to rows. Cluster them in groups of 10–12 corms.
Saffron crocus flowers should appear 6–8 weeks after planting your bulbs, but may actually not flower until the following year.
Sun & Water Requirements
Saffron crocus require good sun, and need at least 6 hours of direct sunlight a day to thrive.
They don’t require watering unless you live in a dry area prone to drought in which case water them lightly once a month. Saffron crocus bulbs do not like wet conditions.
Be sure to plant the bulbs as soon as you get them because they do not keep. Plant them from late summer to fall, directly into the ground. The first spring you will see some green foliage emerge which will turn yellow and then die back. The next fall you will have your first crocus flowers. Saffron crocus usually flowers in November.
Problems and Solutions
Wood mice, voles and rabbits all enjoy munching on saffron plants, whether it is the corms themselves or the foliage. If planting in the ground, try a raised bed with wire fencing attached to the bottom of the bed. Or try planting them in pots. To deter rabbits, plant them in the fenced in area.
The other problems all have to do with soil that is too wet. So if you are careful about the soil, you can avoid the rest.
Harvesting & Storing
Wait until a warm sunny day when the flowers are fully open to harvest your saffron. This will occur in most places in October or November.
In the center of each purple crocus flower, you will find 3 orange-red stigmas. Use your fingers or tweezers to remove them. If you have a lot of plants, and this method would prove very time consuming you can alternately trim all the flowers and then pull out the stigmas at once while sitting more comfortably at a table.
Dry them on paper towels for about 3 days, or until they are completely dry and brittle. Then let them age in an airtight container in a cool, dark place for about a month before using.
Store your saffron in an airtight container in a cool, dry place for up to 2 years.
How to Use Saffron in Cooking
There is a lot of confusion about how much saffron to use in a recipe. It greatly depends on the quality of the saffron and a little goes a long way. If you are using your own homegrown saffron, you can be sure it will be of good quality. So start with a small amount, around 5 strands.
You get the most flavor from your saffron by crushing it — this releases the flavor and makes the color stronger too.
The next step is to infuse your liquid with the saffron. This can be done with boiling water or very cold water.
Here is an easy recipe that bridges the gap between American cooking and Sardinian flavors.
Saffron Pancakes with Ricotta and Honey
Saffron Pancakes with Ricotta and Honey
Makes about a dozen (12) pancakes
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Contains: gluten, dairy, eggs
1 cup ricotta cheese (sheep milk is preferred)
1 cup all purpose flour (or all purpose *gluten free flour)
1/2 teaspoon baking soda
Packet of saffron powder ( ⅛ teaspoon)
2 tablespoons honey + more for serving
Pinch of salt
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon of olive oil
About 15 minutes before you start cooking, place the ricotta in a fine mesh strainer over a bowl to drain off excess liquid. Let it sit in the strainer while you prepare the batter and heat the skillet.
Whisk together flour, baking powder, saffron powder, and salt in a small bowl. After about 15 minutes in the sieve press ricotta lightly in the strainer to remove any extra water, then place the cheese in a medium sized mixing bowl. Add the milk, eggs, and vanilla and whisk together until it is smooth. Slowly add dry ingredients to the ricotta mixture, stirring gently until just combined.
Heat a cast-iron skillet or griddle over medium-high heat. Heat the olive oil in the pan and spread it around with a silicone pastry brush to coat the surface. Pour the batter (about ¼ cup at a time) onto the hot skillet. Cook the pancakes for about 2–3 minutes, until the bottom side, touching the skillet is golden and a few bubbles form on the top of pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden brown. Repeat with the remaining batter. Serve hot with drizzled honey.
*Also tested with gluten-free flour mix
**Note: There is a lot of confusion about how much saffron to use in a recipe. It greatly depends on the quality of the saffron and a little goes a long way. So opt for quality over quantity, and start with a small amount, around 5 strands. You get the most flavor out of your saffron by crushing it — this releases the flavor and makes the color stronger too.
