In the growing saffron process, saffron is harvested from the blooms of Crocus Sativus (Iridaceae), widely known by the name the saffron crocus or bulbs of saffron. The bulbs that produce it are known as corms. Each corm produces new bulbs, and this will be how it grows. Saffron blooms appear in the fall and are harvested to make the red stigmas, which we recognize as threads of saffron that are the source that is where the spice. Each flower produces three stigmas and is carefully harvested by hand. The flowers should be picked by noon, as they wilt quickly. This is a tedious process and exact. This is why saffron was deemed to be so valuable that it was called red gold.
Saffron Crocus can be found in many countries, including Iranian saffron, India, Afghanistan, Italy, France, New Zealand, Pennsylvania, Spain, Portugal, Greece and Morocco, Turkey and some regions of China. Because this plant is grown in various areas of the world, The methods of planting used in the cultivation of saffron may differ dependent on weather conditions and the kind of soil, the depth of planting and the spacing of the corms.
Related: Saffron Producing Countries
The cultivation of your own saffron crocus bulbs is simple, as the stigmas that are red provide an abundance of costly saffron spices. Following these tips, you can plant and maintain the garden with saffron.
In the latter half of summer, your saffron flowers will be close to being harvested and ready to harvest in the autumn. Harvesting saffron requires careful plucking the stigmas out of the sharp flowers. Make use of your fingers or tweezers to take out the stigmas. After harvesting the stigmas, dry them with an absorbent paper towel, then store their contents in an airtight container. To get the best flavor and freshness, you should use saffron within 6 months after harvesting.
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