Saffron (lat. Crocuses) is a plant from the iris family (Iridaceae), which includes gladiola and freesia. It is thought to have originated in the Middle East and was cultivated by the Greeks, Romans, Egyptians, Hebrews and Indians. Today, most types of saffron grow in the Mediterranean and Asia Minor.
It is a plant with small tuberous bulbs that are flat or spherical in shape. Saffron grows low, approximately 10 cm in height, and the bulbs are about 2 cm. It has narrow linear leaves with white stripes down the middle and grow alongside the flowers directly from the bulb.
The flower consists of six petals, each of which is from 2 to 5 cm. They bloom in autumn or early spring and the flowers can be of different colors. The plant is unisexual, and in the middle of the flower there is a stigma with three stamens, which is the most important part for the production of spices. Flowers are pollinated by insects.
Saffron is planted in open sunny places and well-drained and permeable soils. It grows naturally all over the world and throughout Europe. It is a very common inhabitant of light forests, meadows, lawns and orchards.
Types of saffron
There are many different types of saffron, which are divided into two groups – autumn and spring. The division into groups depends on what time they bloom. However, most of them are spring species. About a dozen varieties of saffron grow in Croatia, and many are grown as ornamental plants for their beautiful colored flowers.
Crocus vernus
It is a spring crocus that grows approximately 17 cm in height. Along with green leaves, it has white or purple bell-shaped flowers. One flower or two flowers usually grow from one bulb. It flowers in spring and blooms for about 20 days, although it is possible to start blooming as early as February.
Crocus biflorus
This saffron grows in the wild, in Iran, Italy, and even in the Crimea and the Caucasus. It has flowers of different colors, from blue-purple to white with stripes and brown-purple. It has a throat of yellow or white flowers.
Crocus chrysanthus
It is a golden saffron that grows on the slopes of Asia Minor and the Balkans. It grows up to 20 cm and has yellow-golden flowers whose outer surface is shiny. Also, on the outer surface of the petals there are forms of brown color, like burns or stripes. It flowers in April and blooms for 20 days.
Crocus tommasinianus
This type of saffron can be found in our area, on hillsides and in deciduous forests. The open leaves are star-shaped and the throat is white. Up to three flowers can grow from one bulb. It flowers in April and blooms for 20 days.
Crocus speciosus
This saffron most often grows on the edges of forests in mountainous areas. It is present in the Balkans, Crimea and Asia Minor. It produces purple flowers, and flowering begins in the first weeks of autumn.
Crocus pulchellus
It is a saffron that has light purple flowers with dark stripes. The flowers have a diameter of 60 to 80 mm, and can grow from 70 to 100 mm in height. They start to bloom in September or October.
Crocus banaticus
This saffron is present in the Balkans and in Romania. The flowers are light purple in color and have yellow stamens. It can grow approximately 12 or 14 cm.
Crocus sativus
It is the species that is most often used to produce the valued spice from saffron stigmas. It is usually called just saffron or autumn “crocus”. It blooms with purple flowers in autumn, and the plant grows from 10 to 30 cm in height.
Planting saffron
Saffron can be planted in spring or autumn, and it is usually planted outdoors with seedlings, i.e. bulbs. In addition to good soil preparation for planting, it is necessary to know the characteristics of the soil that suit this plant, as well as the appropriate habitats.
Planting time
The time of planting saffron in the open space depends on the time of its flowering. Spring varieties should be planted in late summer or early autumn, and autumn varieties should be planted around the beginning of summer. Usually it is about July, August and September.
Planting from seed
It is not a practice to plant saffron from seeds because saffron planted in this way grows for a very long time and develops very slowly. In contrast, it is common to plant it from a bulb.
Planting seedlings
Before planting, it is necessary to select healthy seedlings, i.e. bulbs, and treat them with a fungicide solution to protect them from fungal diseases. It is also necessary to cultivate the soil at a depth of 20 to 50 cm so that it is prepared and airy enough for the plant. During tillage, it is necessary to provide organic fertilizer.
Planting is carried out at a depth twice that of the bulb itself (if the soil is permeable and light) or at a depth equal to the size of the bulb (if the soil is heavy enough). It is usually about a depth of 7.5 to 13 cm and a distance between the bulbs that should not be less than 7 cm. The distance between rows should be 15 to 20 cm, but all measurements depend on the size of the variety.
Cultivation in the garden
Saffron can be grown very easily in the garden. In doing so, you should adhere to the previously described method of planting bulbs, and in particular, you should choose a high-quality and healthy bulb. In the garden, you should choose a place that is well drained and the soil should be rich in organic matter. Also, the place should be sunny in order to provide the plant with enough light. Saffron is mainly planted in the garden for decorative purposes and therefore it is very well combined with other colorful plants, for example with calendula.
Cultivation in a greenhouse
As saffron requires a warm climate and a lot of light, it is possible to grow it in greenhouses where conditions are controlled that will enable the cultivation of quality saffron, both in color and taste and smell, and in this way saffron can be grown anywhere in the world. The greenhouse should be equipped with a greenhouse drive and silver bulbs and should have a ventilation system.
Growing in jars
Saffron can also be grown in jars or containers. It is necessary to choose jars whose size will correspond to the size of the bulbs to be planted in them. Bulbs should be planted at a depth of approximately 2 cm.
Requirements for soil characteristics and temperature should be observed. Add some loamy soil to the container, and allow the plant at least 5 hours of sunlight. The leaves should not be removed immediately after flowering, but wait until the late season to remove the yellow leaves.
Ground
Nutritious, light and dry soils with a pH value of 6 to 8 are suitable for saffron. It needs fertile and well-drained soil. If saffron is planted on swampy or poorly drained land, it is certain that it will rot.
Climate
Saffron is best suited to sunny habitats, but it can also grow in semi-shady places. Extremely dark and shady places will not suit him because in that case he will develop small and unsightly flowers. In summer it can withstand temperatures up to 35 or 40°C, and in winter up to approximately -15°C.
Accordingly, saffron is grown in dry, temperate and continental types of climate, but not in tropical or polar types of climate. The plant is resistant to heat and dry and hot summers do not create a problem for it, but extreme winter temperatures can lead to drying of the leaves and freezing of the plant.
Cultivation of saffron
Caring for saffron is relatively simple and involves periodic watering, regular loosening of the soil and active application of fertilizers. In addition, for proper cultivation, it is necessary to know the rules about combining cultures and plant propagation.
Matching cultures
The effects of previous crops on the yield and quality of saffron are not known, but it is traditionally observed that between 3 and 8 years should pass before saffron is grown on the same soil. Research has confirmed reduced stigma production and increased number of weeds when saffron is grown on the same soil shortly after another crop.
In central Italy, saffron is successfully combined with legumes such as carob, peanuts, almonds, broad beans, soybeans and peas, as well as wheat.
Watering
Saffron likes moderate humidity, so the flowers do not need to be watered regularly. For example, if the winter was snowy, and there was a lot of rain in the spring, then the plant should be watered as little as possible. Watering takes place as needed, for example when the first sprouts appear. It is necessary to monitor soil moisture and stagnant water.
Fertilization
Fertilizers with a high content of potassium and phosphorus are suitable for saffron. Fertilization takes place in three occasions. The first time when the sprouts appear, the second time when the buds are tied and the third time when the flowering ends and the flowers wither. At the first fertilization, the proportion of potassium should be twice as high as phosphorus, and after that they are applied in equal amounts.
Propagation
Saffron is propagated by bulbs, and the rules for planting them should be followed. Saffron naturally reproduces underground, that is, it creates new bulbs above the original bulb. Every 4 to 6 years, the bulbs should be dug up and the newly developed bulbs separated from the older bulbs. Seed propagation is avoided because saffron planted in this way will begin to bloom only 4-5 years after planting in open ground.
Maintenance and care
Maintenance and care of saffron are not too demanding. In addition to the already highlighted requirements in relation to the need for water, feeding, suitable soil and favorable temperatures, the careful monitoring of plantations and the removal of dried parts of the plant and undesirable weeds are highlighted.
Plantation maintenance
In relation to the maintenance and care of saffron, it is necessary to monitor the leaves and flowers of the plant and carefully remove any dried parts of the plant. Saffron does not need any kind of pruning because it grows neatly upwards. In addition, weeds can be a major problem for saffron cultivation and need to be manually removed or preemptively prevented from growing with appropriate herbicides or agronomic methods such as mulching.
Harvesting saffron
The time of harvest depends on the time of planting, which is usually about 8 weeks after planting. Flowering usually lasts about 3 weeks. Flowers that appear during the night must be picked at dawn the next day before dawn to avoid the petals disappearing.
It is best to pick flowers that are still dormant or closed to ensure high quality saffron threads or stigmas. When the flowers are picked, they are taken to the “stripping” area, where the stigmas are painstakingly removed from the top of the pistil by hand, usually with tweezers.
Drying saffron
After harvesting and “removal” immediately follows drying, known as toasting (eng. toasting). Since the stigmas are extremely moist, they dehydrate at temperatures higher than 60°C. After drying, it will significantly reduce its size and humidity by approximately 80%. For example, 5 kg of fresh stigmas from the top of the pistil gives only 1 kg of dried spice.
They can also be dried over hot coals or in the oven. Fresh stigmas should be placed on a tray lined with baking paper and baked at a temperature of 50°C for 10 – 20 minutes. For collective drying, they are placed in a specially heated room at 30 or 35°C for 10 – 12 hours.
Storage
When the stigmas are dry, they take on a dark red color and the tips are dark orange. They need to be cooled and wrapped in foil and placed in airtight jars. So they are covered and stored in a cool and dark corner for at least 30 days before they are ready for use. Prepared and stored in this way, they can be kept for a year.
Diseases
The cultivation of saffron can be threatened by certain diseases and pests. It is necessary to know possible damages and appropriate protection measures. In addition, various rodents, rabbits, rats and birds that can cause problems in saffron fields are a kind of threat to saffron cultivation.
Saffron is commonly attacked by fungal diseases favored by moist conditions. A high percentage of moisture together with high temperatures creates ideal conditions for the rapid development and spread of fungi (e.g. Fusarium, Penicillium, Rhizoctonia etc.) and consequently rotting of the roots. Such conditions are common during hot and rainy springs. To avoid fungal diseases, it is best to remove and burn infected plants and treat the plant before planting with certain solutions based on benomyl or copper.
Pests
In addition to fungal diseases, saffron can also be attacked by certain pests. There are nematode pests that can cause complete wilting of the plant.
Nematodes
Nematode pests can cause more damage to the plant. Otherwise, we are talking about small animals that are like worms and that play an important role in the decomposition of humus. By entering the root of the plant, these pests prevent the flow of water and nutrients from the soil, which negatively affects the development of the plant. Consequently, the plant lags behind in growth and development and then withers.
It is thought that the impact of these pests can be reduced by adding some organic matter, such as chicken manure, or by solarization. Solarization is done by placing a plastic film on the soil with the aim of attracting sunlight and retaining heat, thus reducing the number of pathogens in the soil.
The use of saffron
Saffron has been a well-known spice all over the world for thousands of years, and in addition to cooking, it is also used for medicinal purposes. Thanks to its ingredients, it can have a positive effect on certain health conditions.
Preparations
Medicine
Saffron powder can be used for medicinal purposes. Its compounds act as antioxidants and protect cells in the body from damage caused by free radicals. It has a positive effect on soothing pain and stomach cramps, and is also useful in case of cough. Its action is also somewhat sedating, so it is found as an ingredient in various tinctures to relieve insomnia and improve sleep. Saffron powder applied to wounds quickly stops bleeding and soothes pain.
However, saffron can cause certain side effects, such as allergies, nausea, dizziness or headache. Its use should not be overdone and it is good to consult a doctor if there is an intention to consume it.
Cookery
Saffron is a highly valued spice all over the world, but it is not used that often in our region. It has an intense smell and slightly bitter taste. It can be found in certain shops that offer a wide range of spices, but not in our markets. On the other hand, it is more often used in luxury hotels and restaurants around the world.
Saffron is used to season and color rice, various types of vegetable soups, fish dishes and sweet vegetables. It is an integral spice of many traditional dishes in Spain, France, Italy and India. For example, in Spain, a traditional dish with saffron is chicken meat and rice, the so-called arrzo con pollo, and in India it is used in various sweet and savory dishes. In France, saffron is an integral part of the famous fish soup bouillabaisse.
History
It is believed that saffron has been used in medicine and nutrition since the time of Mesopotamia. It was found on several old Greek frescoes that are believed to have been created between 1600 and 1700 BC. Kr. It is known that it was a favorite spice of the Phoenicians, and the ancient Greeks and Romans used it to perfume their baths.
Interesting things
Saffron is an extremely valued, but also an expensive spice. Due to its high price on the market, it is also called red gold. The price of a gram of saffron is approximately 30 euros, and therefore saffron stands out as the most expensive spice in the world. Accordingly, from 1 g of saffron can be prepared from 50 to 100 portions of food.
The high price is justified by the method of production of this spice, i.e. the time and method of collecting the pistils. Namely, the spice is obtained by drying the pestle, i.e. the snout of the pestle. For 1 kg of finished spice, it is necessary to pick approximately 150,000 flowers by hand and then separate the pistils.
Approximately 200 t of saffron are produced annually, with the largest portion coming from Iran, followed by Spain, Greece, India, Azerbaijan and Italy. In addition to the mentioned countries, production is increasingly returning to France, which in the 19th century was one of the world’s largest producers of saffron.
The origin of saffron itself is described in Greek myths in which the main characters are Crocus, a young mortal, and Smilax, a forest nymph. According to one version of the myth, Crocus was seduced by Smilaks while he was walking in the forest, which is why he often visited her. However, one day the young man got bored with the nymph and she turned him into a flower. Another version of the myth has a different story, which is that Smilax died and thus caused Crocus unspeakable pain. This is why the gods decided to turn him into a flower.
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