The king of spices. As the world’s most expensive spice, Saffron is celebrated around the world for its versatility in gourmet cooking. Originating from the filaments of autumn-flowering Crocus sativus, discover how to grow and harvest your very own gourmet saffron spice in the garden.
Steps for planting Saffron
Plant Crocus sativus bulbs anytime between August to late September. Space the bulbs around 6 inches apart and 4-5 inches deep in the ground.
Tip 💡 – Approx. 50-65 flowers will produce 1 tablespoon of Saffron.
Steps for harvesting Saffron – Part 1
Saffron is so easy to harvest. Harvest time is in October/November once Crocus sativus start to bloom. Using tweezers, extract the red filaments of the stigma. After extraction, dry the saffron out in a warm, dry room.
Steps for harvesting Saffron – Part 2
Dry out the filaments for around 15-20 minutes and then vwala! You have grown your very own saffron, ready to use in your favourite recipes straight away.
Tip 💡 – If you don’t fancy using your fresh saffron straight away, store away in an airtight container for later use.
Saffron pairs beautifully with:
- Italian risottos
- Salad dressings
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