If you’re a cook and a gardener, growing your own saffron is a way to bring the freshness and flavor of this spice to your dishes with very little effort. Saffron Crocus (Crocus sativus ) does well in USDA zones 6-8 in most of the country and as warm as zone 9 out west. The trick to growing saffron year after year is keeping the corms (the bulb-looking roots you plant in the ground) dry during the summer. As fall rolls around, grass-like foliage will emerge followed by vibrant purple blooms. Plant them toward the front of your flower border or among your perennial herbs so you’ll have easy access when harvesting the saffron.
Once the flowers open, you’ll notice three red, elongated, wiry stigmas trailing out of each flower–this is the saffron! Harvest the stigmas in the morning, after the sun has dried the dew from the leaves and flowers, and with a confident tug snap the stigmas from the flowers. Place them in a bowl and dry in a sunny window or on a baking sheet in the oven (if you have an oven with a pilot). When dry, place the saffron in a jar and use them in your next batch of paella!
If you’re serious about growing saffron, the time to order the corms is now. Plant them immediately after arrival and within 6-8 weeks you’ll likely have your first harvest, one of many!
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