In the Middle Ages it was the status symbol of the beautiful and rich. To this day, saffron is one of the finest spices that can also be grown in your own garden. Despite the laborious harvest, the effort is worth it because the crocus threads are sold at a high price.
When and how do you harvest saffron?
Saffron is best harvested on overcast days or in the early morning in October. Carefully remove the orange-red stigma branches from the crocus flower with tweezers. Dry the collected stigmas and store them airtight and protected from light to preserve their aroma.
When the spice is harvested
Saffron is obtained from the orange-red stigmas of a Crocus species, which looks very similar to the autumn crocus. The spice plant produces chive-like leaves in autumn shortly before flowering. The aromatic flower parts are ready to harvest in October, with the harvest period extending over three weeks. Too much sun causes the scars to lose their intense coloring, which also affects the aroma. Therefore, you should harvest the stigma branches, of which each flower has three, on overcast days or in the early morning.
What you need to know about harvesting
For one gram of dried saffron threads you need to harvest 150 flowers. Before drying, the style is removed from each scar. The harvest is done by hand and the cultivation of these valuable plants requires large areas of cultivation. For these reasons, saffron threads are considered the most expensive spice in the world at ten to 15 euros per gram. Growing it yourself is worth it to cover your own needs, because saffron has a distinctive aroma with smoky and earthy nuances.
Blending
Removing the red-colored female flower organs from the flower is called thinning. A pair of tweezers (€9.00 on Amazon) makes it easier for you to grip the delicate branches. You don't have to remove the entire crocus flower and you can still enjoy the splendor of the colors.
Processing and storage
To preserve the scars, you should spread them out on a baking tray and let them dry in a warm room. You can also put the mat in the oven preheated to 40 degrees for a maximum of half an hour. In this way, saffron retains its aroma for about three years:
- Store threads whole
- airtight and protect against moisture
- Dark containers in which the aroma does not escape are ideal
Tip
Counterfeits are not uncommon on the market. Therefore, only buy saffron threads and avoid ground powder. This is hardly different from turmeric spice.
