Saffron Crocus
Crocus sativus (Saffron Crocus) brightens up fall with soft lilac-violet flowers. Find a sunny, well-drained spot and plant them in a group as soon as you receive them in late August or September. If there is danger of frost in your area, plant in containers that can be brought indoors.
They will return the favor by sprouting quickly and showing off their pretty flowers. Inside the petals, you will find the deep orange-red stigmas (three per flower). This is the famed saffron spice. To harvest it for cooking, simply wait until your flowers are in full bloom on a sunny day. Pluck the stigmas with your fingers or tweezers and then gently dry them on a paper towel in a warm, dry place. Store them in an airtight container and the next time a recipe calls for saffron – voila!
Read our Growing Saffron Crocus article for more information on planting and harvesting Saffron Crocus.
Crocus sativus (Saffron Crocus) brightens up fall with soft lilac-violet flowers. Find a sunny, well-drained spot and plant them in a group as soon as you receive them in late August or September. If there is danger of frost in your area, plant in containers that can be brought indoors.
They will return the favor by sprouting quickly and showing off their pretty flowers. Inside the petals, you will find the deep orange-red stigmas (three per flower). This is the famed saffron spice. To harvest it for cooking, simply wait until your flowers are in full bloom on a sunny day. Pluck the stigmas with your fingers or tweezers and then gently dry them on a paper towel in a warm, dry place. Store them in an airtight container and the next time a recipe calls for saffron – voila!
Read our Growing Saffron Crocus article for more information on planting and harvesting Saffron Crocus.
Description
Crocus sativus (Saffron Crocus) brightens up fall with soft lilac-violet flowers. Find a sunny, well-drained spot and plant them in a group as soon as you receive them in late August or September. If there is danger of frost in your area, plant in containers that can be brought indoors.
They will return the favor by sprouting quickly and showing off their pretty flowers. Inside the petals, you will find the deep orange-red stigmas (three per flower). This is the famed saffron spice. To harvest it for cooking, simply wait until your flowers are in full bloom on a sunny day. Pluck the stigmas with your fingers or tweezers and then gently dry them on a paper towel in a warm, dry place. Store them in an airtight container and the next time a recipe calls for saffron – voila!
Read our Growing Saffron Crocus article for more information on planting and harvesting Saffron Crocus.
