Saffron—Crocus sativus L.

This document explores saffron (Crocus sativus L.), a highly valued spice derived from the dried stigmas of its flowers. It outlines the plant’s characteristics, cultivation challenges in Florida due to high rainfall, and propagation methods using cormlets. The document details harvesting practices, emphasizing the labor-intensive process of hand-picking stigmas during a short blooming period. It also describes post-harvest handling and storage to preserve saffron’s quality, and highlights its culinary uses and distinctive flavor profile. Original publication date May 1994.

Abstract licence: CC BY-NC-ND

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.