Saffron crocus

A perennial, it has linear leaves, growing from the rounded corm. Fragrant, lilac flowers, with deeper purple veins and yellow anthers, appear in autumn. The saffron spice is produced from the three-branched red style.

History and traditions

The Greeks called it krokos, the Romans korkum, and its common name is derived from the Arabic for yellow, zafran. In the classical world saffron was appreciated for its scent, flavor, medicinal properties and above all as a luminous yellow dye. In Greece it was a royal color and in eastern cultures, too, it was reserved for dyeing the clothing of those of high rank or caste. Originating in Persia it spread to northern India and the Mediterranean by the 10th century. Its popularity in Europe followed the Crusades and it became a valuable trading commodity. So valuable indeed that adulteration was always a temptation but penalties were high. Regular saffron inspections were held in Nuremberg in the 15th century and records reveal that at least one man was burned in the market place and three others buried alive for tampering with their saffron. Gerard certainly thought highly of its powers: “For those at death’s doore,” he wrote, “and almost past breathing, saffron bringeth breath again” (The Herball, 1597).

Growth

Needs well-drained soil, sun and warm summers in order to flower. Plants are sterile and can be propagated only by offsets.

Parts used

Flower pistils dried. It takes over 4,000 flowers to produce 25g (1 oz.) of dried saffron. Cheap or powdered product is often adulterated the genuine herb is always expensive and should be a dark reddish-yellow in color.

Uses

Medicinal

Saffron is known to have digestive properties, improves circulation and helps to reduce high blood pressure its high consumption in Spain has been put forward as an explanation for the low incidence of cardio-vascular disease there. It is also the richest known source of Vitamin B’. Externally it is applied as a paste for inflamed skin and sores.

Culinary

It is widely used as a flavoring and colorant in Middle Eastern and northern Indian cookery, in rice dishes, such as the classic Spanish paella, and fish soups including bouillabaisse from France. It is also used in sweets and cakes especially in eastern cuisine, and the traditional saffron cakes and loaves of Cornwall in England.