How is saffron grown?

Answer 1

Saffron is the dried bright red stigmas of the flower Crocus sativus, which is fairly easy to grow. It needs cold winters and warm dry summers. It takes a lot of work to gather the spice, which is very expensive.

Each crocus produces one flower and each flower produces just 3 stigmas. It flowers for just 35 days in the fall and picking has to be done carefully straight after the flowers open.

Crocuses are easy to grow in good soil and have to be kept slightly moist during the flowering period. They can also be grown in pots. After harvesting, dry the stamens in a dry, sheltered spot for 3-5 days. Then store in an airtight container.

Answer 2

Its is the single most expensive spice in the world by weight. It is used to flavor rice, noodles, meats, and vegetables. Use sparingly. You can grind it in a mortar and pestle and them steep it in a little bit of hot water to bloom the flavor before adding it to a dish. Depending on the dish you might want to throw it into the water as is without grinding it down, this is often used in paella.

Answer 3

Saffron is a spice that is from the dried stigma of the saffron crocus flower. The Saffron crocus grows in a Mediterranean climate, however natural rainfall or irrigation is required for the harvest to be successful. Saffron plants grow best in strong and direct sunlight. Saffron crocuses grow best in loose, low-density, well-watered, and well-drained clay-calcium based soils with high organic content. Raised beds are traditionally used to promote good drainage. Planting takes place in June, narrow leaves and bud begin to appear in Autumn. In mid-autumn the plants to begin to flower. These flowers only bloom during a one or two week window.

Answer 4

Heat water in a microwave, tea kettle, or put your sink on its highest heat, fill a microwave safe glass or bowl with the hot water. Dilute the saffron for at least 10 minutes, then add to your dish.

Answer 5

Saffron is a very costly spice, used to flavor and color food. The spice is actually the dried stigma (tiny threadlike strands) of theCrocus Sativus Linneaus, a member of the iris family. A flower's stigma accepts the pollen that is produced by the stamen, which becomes the seeds of the next generation. Each stigma is very small, and tens of thousands of individual strands go into a single ounce of the spice; since the stigmas are hand-plucked from the individual flowers, saffron's high cost becomes more understandable. It is thought that saffron is the most expensive spice in the world.