Saffron is one of the most expensive spice in the word and a very fascinate plant. It is harvested from the flowers of Crocus sativus (Iridaceae) and its propagations originated from bulbs called “corms” from which grow new bulbs. The saffron plants bloom in autumn and flowers are harvested to obtain the red pistils, that we all know as “saffron pistils“, from which the spice is extracted. Each bud produces three stigmas, which are carefully picked by hand. Flowers have to be collect by sunrise to be sure that they don’t wither. This process is long and complicated and requires great attention. This explains why saffron has become so precious that it is called “red gold.”
Crocus is cultivated in countries such as Iran, India, Afghanistan, Italy, France, New Zealand, Pennsylvania, Spain, Portugal, Greece, Morocco, Turkey and some areas of China. As saffron cultivation is widespread in different parts of the world, planting techniques can also vary depending on the climate, the type of soil, the planting depth and the distance between the bulbs.