Saffron Crocus
Saffron: This is far and away the most popular fall-flowering crocus, and here's why. In recent years, the spice, saffron, has become increasingly expensive, (often as high as $70 oz.) so more and more gardeners are growing their own. These beautiful purple crocus will open and offer you pure saffron on each flower's 'stigmas.' It's easy to harvest, and fresher than any you can buy. Harvesting Saffron: When the flowers are fresh, simply remove the bright red stigmas you'll see in each flower's center; they carry the saffron spice. You can use it immediately in the fresh form, or dry it for later use. To dry your saffron, simply spread the red stigmas out for several days on a paper towel in a warm dry place. Once they're dry, store them in an air-tight container in a cool place, and use the saffron whenever you like.
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Saffron Crocus
Saffron: This is far and away the most popular fall-flowering crocus, and here's why. In recent years, the spice, saffron, has become increasingly expensive, (often as high as $70 oz.) so more and more gardeners are growing their own. These beautiful purple crocus will open and offer you pure saffron on each flower's 'stigmas.' It's easy to harvest, and fresher than any you can buy. Harvesting Saffron: When the flowers are fresh, simply remove the bright red stigmas you'll see in each flower's center; they carry the saffron spice. You can use it immediately in the fresh form, or dry it for later use. To dry your saffron, simply spread the red stigmas out for several days on a paper towel in a warm dry place. Once they're dry, store them in an air-tight container in a cool place, and use the saffron whenever you like.
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Saffron: This is far and away the most popular fall-flowering crocus, and here's why. In recent years, the spice, saffron, has become increasingly expensive, (often as high as $70 oz.) so more and more gardeners are growing their own. These beautiful purple crocus will open and offer you pure saffron on each flower's 'stigmas.' It's easy to harvest, and fresher than any you can buy. Harvesting Saffron: When the flowers are fresh, simply remove the bright red stigmas you'll see in each flower's center; they carry the saffron spice. You can use it immediately in the fresh form, or dry it for later use. To dry your saffron, simply spread the red stigmas out for several days on a paper towel in a warm dry place. Once they're dry, store them in an air-tight container in a cool place, and use the saffron whenever you like.
