Crocus | The Flower Expert - Flowers Encyclopedia Buy From OurStores Crocus The name of the genus is derived from the Latin adjective crocatus, meaning saffron yellow. Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The word Crocus is Latin for Saffron. The flower's three stigmas (the distal ends of the plant's carpels, or female reproductive organs) and parts of its style (a stalk connecting the stigmas to the rest of the plant) are often dried and used in cooking as a seasoning and colouring agent. Crocus is the native of Southern Europe and Asia. There are about 80 species of crocus, of which approximately 30 are cultivated. These cup-shaped, solitary, salverform flowers taper off into a narrow tube. Knowing this, it should not surprise you that Saffron comes from the stigma of the Saffron Crocus. But, it takes thousands of flowers to get an ounce of Saffron.

Saffron, which has for decades been the world's most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece. Kingdom Species Crocus sativus The spice saffron is obtained from the stamens of Crocus sativus, a fall-blooming species. The hay saffron (Crocus sativus L.) is a sterile triploid plant, known in human culture only, with no fertile seeds produced. The origin of saffron is still a mist, however it is assumed to be an autopoliploid mutant or a hybrid. The recent classification and most of the former taxonomic publications define C. sativus to be derived from C. cartwrightianus, a wild species. Saffron is considered to be the worlds most expensive spice. The flower of Crocus sativa is a light purple, but it is the thread-like reddish colored stigma of the flower that is valued both as a spice and as a natural colorant. Saffron is hand harvested in the autumn, and the stigma is laboriously separated to yield the reddish colored spice.

It takes in excess of 70,000 flowers to yield just one pound (0.45 kilo) of saffron spice. The odour of saffron is sometimes described as like the sea air. Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These qualities make saffron a much sought-after ingredient in many foods worldwide. Saffron also has medicinal applications. Facts About crocus Flowers The word saffron originated from the 12th century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafr?n. Safranum comes from the Arabic word asfar , which means yellow, via the paronymous za?faran , the name of the spice in Arabic.

In the Greco-Roman classical period (8th century BC to the 3rd century AD), the saffron harvest is first portrayed in the palace frescoes of Minoan Crete, which depict the flowers being picked by young girls and monkeys. The best-known Greek legend involving saffron was that detailing the tragedy of Crocus and Smilax. The people best known as growers of this bulb were the Minoans. The Minoans grew it throughout its range in the Aegean Sea and the parts of Asia Minor which they controlled. It was produced by crushing the dried stigmas of the flower for the powder. The stigma is the female part of the flower which is surrounded by the male stamens. According to a theory, after ancient Persia conquered Kashmir, Persian saffron crocus corms were transplanted to Kashmiri soil. The first harvest then occurred sometime prior to 500 BC. Phoenicians then began in the 6th century BC to market the new Kashmiri saffron by utilising their extensive trade routes. Once sold, Kashmiri saffron was used in the treatment of melancholy and as a fabric dye.

Saffron-based pigments have been found in the prehistoric paints used to depict beasts in 50,000-year-old cave art in what is today Iraq. Later, the Sumerians used saffron as an ingredient in their remedies and magical potions. The flowers of the Crocus Autumnale arise on leafless stalks from corms in early fall and can be white, pink, lavender, or purple. The tulip-like leaves follow a few weeks later and last until early summer. This is a highly poisonous plant, so don't confuse it with Crocus Sativa. This Crocus is the most cold tolerant. Winter and Spring Flowering Crocus: These are the earliest bloomers, Ex: Snow Crocus, or Crocus chrysanthus. Snow crocuses get their name, as they are the earliest of spring flowers. The Dutch Crocus, or Crocus vernus, sports the largest blooms of all the Crocuses, and is probably the most popular variety of this versatile plant.

The stigma of the plant Crocus sativus L., commonly known as saffron is used in traditional medicine as an aphrodisiac, antispasmodic and expectorant.1 Recent pharmacological studies have demonstrated that saffron extract has antitumor2-4 and hypolipidemic effects5 as well as radical scavengering and learning or memory-improving properties. Though some true crocus bloom with the fall rains, after summer's heat and drought, Autumn crocus is a common name used for Colchicum, which is in the lily family (Liliaceae), and which has six stamens; it is also (confusingly and incorrectly) known as Meadow saffron. The so-called Prairie crocus (formerly Anemone patens, now Pulsatilla patens or P. ludoviciana) belongs to the buttercup family (Ranunculaceae). Saffron has a curiously distinctive flavor, but fresh from the fall flower it smells sweet, of freshly cut hay, and feels like waxed thread. The popular Autumn Crocus or Colchicum Autumnale is actually not a true Crocus and is a member of the Lily family.

The two can be differentiated in that true Crocus has 3 stamens and Crocus Autumnale has 6. This is a highly poisonous plant, so don't confuse it with Crocus Sativa. Poisoning symptoms are similar to arsenic poisoning. from our stores - Pickupflowers - the flower expert Growing Crocus Flowers Saffron Crocus do best in full sun and well-drained soil that is moderately rich in organic matter. Ideally, the site should be relatively dry in summer, when the corms are dormant. Plant the corms 4 inches deep and 4 inches apart. Heavy fertilizing is not necessary; apply a light dusting of bone meal or 5-10-5 fertilizer on the soil each fall so that it can work in during the winter months. Flowers will appear the first fall after planting (generally in September or October) and last for about 3 weeks. The grass-like leaves may emerge soon after the flowers or wait until the following spring. In either case, the leaves persist for 8-12 weeks, then wither and vanish, leaving no trace of the corms below until the flowers appear again in fall.

Propagation is by natural increase of corms, which multiply rapidly in rich soil. Crocus plant care Once planted, Crocus will look after themselves, and come up flowering year after year. If planted in the borders, the treatment given to the other plants will benefit the crocus, but no individual treatment is needed. Bulbs planted in the lawn must be allowed to die down naturally after flowering, before mowing over them. This is not normally a problem provided they are situated in groups rather than random scatterings. Subscribe Get 10% off on pickupflowers.com explore Crocus sativus | Fine Gardening Crocus sativus Genus: Crocus The saffron crocus blooms in the autumn, producing 1 to 5 rich lilac flowers with dark purple veins, held wide open above inconspicuous foliage. Noteworthy Characteristics: Plants may bloom well the first year, but sparsely thereafter. Generally will not flower in cool, wet areas. Saffron, called "the world's most expensive spice," is obtained from the long, conspicuous, deep red style. It takes about 14,000 stigma to make one ounce of saffron threads.

Care: Plant 3 to 4 inches deep in late summer. Likes full sun and gritty, poor to moderately fertile, well-drained soil. Prefers hot summers. Under glass, provide full light with gritty soil and ample water during growth. Keep dry during summer dormancy. Propagation: Sterile, increasing only by division. Problems: Mice, voles, and squirrels may eat the corms, while birds may pick off flowers. In storage, corms are prone to rots and molds. Overview Crocus Sativus - The spice Saffron Hotline & Support: 04122 836 38 99 Crocus Sativus Shop Saffron (Crocus Sativus) Crocus Sativus or Saffron is a bulbous plant belonging to the Sword Lily family. This spice which gives off an intense smell is widely used in various cuisines and is one of the most costly spices around. Saffron is one of the most expensive spices that can be bought per kilogram. However, do you know the reason why they are so expensive ? Are you aware of its intense, honey-sweet flavor? And do you know how to use it?

If you do not have any answers to these questions, then just keep on reading. Everything you would like to know about Saffron is discussed right here. Spain: Crocus - banking the world's most expensive spice | Plant Talk feature Spain: Crocus - banking the world's most expensive spice 28.07.10 by José Antonio Fernández, Crocusbank Coordinator Saffron is made from the dried stigmas of the Saffron flower (Crocus sativus L.), a triploid sterile plant vegetatively propagated by means of bulbs (also called corms or onions). Saffron is unique among crops - the product is the stigma and each one weighs about 2 mg. Approximately 150,000 to 200,000 flowers are required to yield 1 kg of Saffron spice. Its high price reflects the labour required for its cultivation, harvesting and handling (separation of stigma from other flower parts, drying and packaging). Saffron cultivation has long been centred on a broad belt of Eurasia bounded by the Mediterranean Sea in the southwest, to Kashmir and China in the northeast.

Currently the commercial production of Saffron is based in Iran (80-90% of world production, about 200 tonnes). India, Morocco, Greece, Spain, Italy, China, and Afghanistan also produce significant amounts, whereas micro-scale production is found in France, Switzerland, Turkey, Azerbaijan, Japan, Tasmania, New Zealand, Argentina, USA and others. Saffron production has decreased rapidly in many European countries along the last century, and is virtually extinct in the UK, Germany and Austria. Crocus sativus showing the valuable red stigmas Several Protected Denominations of Origin (DOP) for Saffron are established in Europe: Krokos Kozanis (Kozani, Greece), Azafrán de La-Mancha (La-Mancha, Spain), Zafferano dell´Aquila (L´Aquila, Italy), Zafferano di Sardegna (Sardegna, Italy), Zafferano di San Gimignano (Tuscany, Italy); Zafferano delle Colline Fiorentine (Firenze, Italy); Munder Safran (Mund, Switzerland).

Others are currently in course: Azafranes del Jiloca and Campo Bello (Teruel, Spain); Safrans du Gâtinais, Quercy, Font Saint Blaise en Limousin, Provence, and du Tarn et du Lauragais (France), and Zafferano di Cascia (Italy). The purpose of these protected labels is to preserve cultivation, manufacturing and merchandising of Saffron in their specific areas. However, DOPs do not prevent usurpation and plagiarism, and the temptation of easy profit. This is not a new problem, the Saffron world has been infected by epidemics of adulteration and fraud since ancient times. Origins The origin of Saffron crop is uncertain. C. sativus has been cultivated for its spice for at least 3,500 years in Egypt and the Middle East. The name Crocus finds its origins in the Greek word krokos, and Saffron, in turn derives from the Semitic word Karkom, one of the oldest names for this plant.

Some archaeological and historical studies indicate that domestication of Saffron dates back to 3,000–1,600 years BC. This is derived from documents reproducing the plant or showing people collecting the crop (see Minoan frescoes from Akrotiri on Santorini and Knossos on Crete, Greece). However the sites where the first Saffron plants appeared differ according to the opinion of various authors. Vavilov placed Saffron into the IV plant origin centre in the Middle East (Minor Asia, Transcaucasia, and Turkestan); while more recent contributions indicate Saffron domestication has been identified in Crete during the Late Bronze Age. Historical records detail the use of Saffron date to ancient Egypt, Greece and Rome, where it was used as a medicinal plant, as a dye, as a perfume, and as a spice and colorant for culinary purposes. Saffron use reached its peak in the Iberian Peninsula by the Muslims. During the Middle Ages, Saffron culture expanded to the rest of Europe due to the Crusaders, and settled in Switzerland, France and Italy, reaching Great Britain in the 14th century.

Towards the east, Saffron was preserved by diverse civilizations in the current territories of Iran, Azerbaijan and Kashmir and was first exported to China in the 13th century as a health food, and again in the 16th century as a medicine before reaching Japan at the beginning of the 17th century. Since then, Japanese people have used Saffron almost exclusively as a health product. Saffron is mostly used as spice and food colorant and, less extensively, as a textile dye or perfume. However, due to its analgesic and sedative properties, traditional Eurasian herbal medicines have often used Saffron for the treatment of numerous diseases. Saffron has been one of the oldest plants used as medicine and the renewed importance of Saffron as nutraceutical and functional food is being sustained by an increasing amount of evidence. It has also been claimed to have effects on senile dementia, retina-degeneration, immunomodulation, as well as having antimicrobial, antidepressant, antitumor or cardiovascular protective properties.

Although these effects require more pharmacological and nutraceutical trials, and significantly more scientific substantiation, I support the potential health application of this plant with a profile similar to green-tea, ginseng, etc. The genus Crocus includes 88 native species from Europe, North Africa and temperate Asia, and is well represented with a centre of biodiversity in countries of south-eastern Europe and Western and Central Asia where they grow naturally in the fields between shrubs and grass or light woodlands. The Crocus genus is known mainly for the cultivated species C. sativus, which is of prime economic importance. However, other species belonging to the genus, are highly prized for their colourful flowers, and used extensively in specialised gardening. These are horticultural varieties of C. vernus, C. versicolor and C. aureus, among others. There are many rare and endemic Crocus taxa, and some are critically endangered including C. moabiticus, C. oreocreticus, and C. pestalozzae. Top C. nudiflorus, a beautiful wild Spanish saffron and below C. carpenatus, an endemic of the Western Iberian Peninsula.

All images © José Antonio Fernández page 1 Saffron Saffron Common names Saffron Saffron, also known as Crocus sativus, is a plant that grows from a bulb and belongs to the family of Sword Lily. This is actually a spice with an intense aroma and is used extensively in a variety of cuisines. In fact, saffron is among the most expensive spices available. This yellowish spice is obtained from the blooms of the species called Crocus sativus, which is widely called saffron crocus, The saffron crocus plant grows up to a height of anything between 20 cm and 30 cm and each plant produces a maximum of about four flowers. Each flower of this species has three bright crimson stigmas that are located far away from the point of attachment of a carpel. In conjunction with the stalks or styles which are connected to the stigmas to the plant hosting them, the dried out stigmas are mostly used in a variety of cuisines in the form of a seasoning as well as coloring agent. For a long time now, saffron has been one of the most expensive spices available across the globe.

It has its origin in the south-western region of Asia and Greece. In fact, available documents show that this spice was cultivated for the first time by people in ancient Greece. Saffron, in the form of a genetically monomorphic clone (in only a single form) was gradually propagated all over the world, especially in Eurasia. Much later, this spice was introduced into different regions of Oceania, North America and North Africa. Saffron crocus rarely grows in the wild and most probably comes down from the species known as Crocus cartwrightianus, which has its origin in Crete. In fact, its possible forerunners include Crocus thomasii and also Crocus pallasii. It may be noted that the species saffron crocus is basically a triploid (its number of chromosomes is three times that of the basic number) and it is self-incompatible. In other words, it is male sterile. This species undergoes abnormal meiosis and, therefore, does not possess the ability to involve in sexual reproduction on its own.

Therefore, this plant is always propagated by means of vegetative multiplication through ï¿½divide-and-setï¿½ undertaken manually of a clone that is just starting or by means of a process known as interspecific hydridisation. In case, Crocus sativus is a mutant variety of Crocus cartwrightianus, it is likely that this species has come into existence through plant breeding. In this case, the plants may have been chosen to have extended stigmas. And this was possibly done in the later part of the Bronze Age Crete. The distinct flavour as well as fragrance of saffron are attributed to two chemicals safranal and picrocrocin enclosed by this spice. In addition, saffron also encloses crocin, a carotenoid dye, which gives the spice its vibrant golden yellow color. Dishes to which saffron is added also have this color, while textiles are dyed with this hue. In the 7th century B.C., a team of botanists led by Ashurbanipal wrote a dissertation on the use and benefits of saffron. This Assyrian treatise is known to be the first ever recorded history of this spice.

It is interesting to note that saffron has been traded for more than four millennia now. Currently, Iran produces roughly 90 per cent of the worldï¿½s saffron production. Parts used Flower pistils. Uses A very familiar and reputed remedial herb, saffron has an extensive history of effectual utility. However, currently, it is rarely used, as comparatively inexpensive as well as more effectual herbs are available. The parts of the plant that are used as remedies are the styles and stigmas of the flowers. As these are available in very small amounts and it is quite difficult to harvest them, they are very costly. As a result, in many cases they are adulterated by adding cheaper and inferior quality products. The styles as well as the stigmas of the saffron flower are antiseptic, aphrodisiac, antispasmodic, appetizing, carminative, expectorant, diaphoretic, emmenagogue, stimulant and also sedative.

They are used to cure chronic bleeding from the uterus of adults, to bring about menstruation , in the form of a diaphoretic in children, alleviate pains due to menstruation , and also to soothe colic and indigestion . The stigmas are also used to obtain an analgesic that is used by dentists. The flower styles of saffron are harvested during the autumn when the plants are in full bloom, dried up and stored for future use. However, when stored the styles do not keep well and have a shelf life of just 12 months. Here is a word of caution: use this herbal remedy very carefully, as taking it in excessive dosages may prove to be narcotic, while taking the herb in excess of 10 grams may results in unwanted abortion. Hence, pregnant women ought to be very cautious while using this remedy. As mentioned earlier, as far as the remedial use of saffron is concerned, it has an extensive history and it has been used in traditional medicine for ages. Even the findings of many recent scientific studies have suggested that saffron possibly possesses anti-mutagenic (prevents mutation), anti- carcinogenic ( cancer preventing), antioxidant and immunomodulating attributes.

The stigmas as well as the petals of saffron flowers may possibly be beneficial for people suffering from depression . Findings of early studies have revealed that saffron may also be effective in protecting the eyes from the adverse effects of very bright light as well as retinal stress. In addition, it may be useful in inhibiting retinitis pigmentosa and macular degeneration . While nearly all scientific studies related to saffron mention about the stigmas of its flowers, this has often been explained in details in the research papers. In fact, a number of controlled scientific studies have hinted that saffron may also possess several other remedial attributes. The stigmas of saffron flower yield a yellow dye, which has been employed for ages to color fabric. In fact, this yellow color is a preferred dye for the clothes worn by Indian swamis, who have given up the pleasures of the material world. Even the petals of this plant yield a dye whose color may vary from blue to green. Culinary uses Generally, the styles of saffron (Crocus sativus) flowers are used to add essence to foods.

In addition, they are also used to color a variety of foodstuff, including bread, rice , soups, puddings and sauces. They form an essential ingredient of several traditional food preparations like bouillabaisse, paella, risotto Milanese as well as a variety of other Italian cuisines. The styles of saffron flowers are soluble in water and contain very high amounts of riboflavin . However, the yield of saffron for each plant is very less; roughly 4,000 stigmas supply 25 grams of saffron. It is worth mentioning here that saffron is the costliest spice available anywhere across the globe. This is primarily because a whopping number of 150,000 flowers and about 400 hours of labor produces just one kg of dried out saffron. Statistically, just approximately 25 kg flower styles are harvested from plants grown in one hectare of land. However, it is fortunate that very little amount of this spice is need to impart flavour and color to the cuisines.

As saffron is highly expensive, often unscrupulous traders adulterate this spice by adding inexpensive substitutes like safflower and marigold to this herb. The styles of saffron flowers are also employed in the form of a substitute for tea . The root of the saffron plant is consumed after cooking . However, the corms of the plant are noxious for young animals and, hence, this report regarding edibility of the different parts of the saffron plant ought to be considered with great caution. Often connoisseurs describe the fragrance of saffron as something that reminds one of metallic honey along with hay-like or grassy notes. They say that saffron also tastes somewhat like hay and is sweet. Additionally, when added to foods, saffron brings a glowing yellow-orange hue to them. People in India, Arabian nations, Turkey, Europe and Persia extensively use saffron in their food preparations. In addition to food dishes, frequently saffron is also added to confectionary as well as liquors.

As saffron is a very expensive herb, people sometimes use its substitutes, most common among which is safflower (botanical name Carthamus tinctorius), which is usually marketed in the form of ï¿½aï¿½afrï¿½oï¿½ or ï¿½Portugese saffronï¿½. Other substitutes of saffron include turmeric (botanical name Curcuma longa) and annatto. In addition to its culinary uses, this spice is also used to dye fabrics, especially in India and China, as well as by the perfumery industry. In India, people use saffron in religious rituals. It is also used extensively in cooking a variety of dishes that vary from the Italian dish Milanese risotto to French popular preparation bouillabaisse to biryani of the Indian sub-continent cooked together with different types of meat. Habitat and cultivation Saffron is a bulbous plant that has a preference for a sandy (light) or loamy (medium) soil having a proper drainage and without containing any clay (heavy soil).

While the plant has a preference for sunlit position, it thrives excellently on calcareous (limestone) soils as well as stony banks that have a hot shelter. Saffron plants are very resilient to frosts and possess the aptitude to also flourish in regions where the summer is not very hot or long. Nevertheless, when grown in such conditions, the plants do not produce flowers. At the same times, these plants make very less amount of saffron when they are cultivated in very fertile soils. It may be noted here that people have been cultivating saffron for more than 4,000 years now for the edible dye yielded by the stigmas of its flowers. Long ago, saffron was cultivated commercially in Britain, especially in Saffron Walden - this British town actually obtained its name from saffron cultivation. Then again, there is in any case one named form of ï¿½Cashmirianusï¿½, which gets its name from Kashmir. This variety of saffron plant has large and superior quality corms.

In fact, every hectare of plant of this particular variety of saffron produces as much as 27 kg or high quality orange-hued stigmas. When you inhale close to the flowers, they give off a subtle aroma. Dissimilar to nearly all other members belonging to this genus, the ï¿½Cashmirianusï¿½ flowers never close during the night or when the weather conditions are dull. Precisely speaking, these plants bear flowers only following a hot and arid summer. In addition, the plants of this variety of saffron have an inclination to move very much from the place where they were originally planted, especially owing to their vegetative (asexual) mode of propagation. Hence, it is prudent not to cultivate various species in close vicinity of this saffron variety. Ideally, these plants should be transplanted outdoors during the later part of spring or early spring. Normally, it takes anything between four to five years for the plants to bear flowers from the day of sowing their seeds . A number of reports suggest that this species is basically a sterile triploid and, hence, it is incapable of producing fertile seeds.

Nevertheless, if you are able to obtain the seeds, the ideal time to sow them is immediately after they mature. It is essential to sow the seeds in a cold frame. If you have stored saffron seeds for future use, you should sow these seeds in a cold frame during the spring. Normally, saffron seeds may take anything between one to six months to germinate provided they are maintained at a temperature of 18ï¿½C. Provided you have not planted the seeds too deep into the soil, you may transplant the young seedlings in the first year of their existence/ growth itself. Nevertheless, it is important to provide them with liquid feeds at regular intervals with a view to ensure that they do not suffer from any deficiency of nutrients . Alternatively, you may divide the little bulbs of the plants when the plant has withered and plant two to three bulbs in each pot having a depth of at least 8 cm. Continue to grow the seedlings emerging from this divided bulbs in a cold frame or greenhouse for no less than two years and subsequently transplant them outdoors in their permanent place of growth during the later part of summer when the young plants are dormant. You may also propagate saffron plants by means of dividing their clumps.

This should ideally be done during the summer when the plant has already died down. When propagated by means of clump division, the new plants take about three years to produce flowers. The clumps should be divided during the later part of summer when the aerial part of the plant has withered. You may plant the divided bulbs directly outdoors into their permanent place of growth. Constituents Saffron encloses over 150 compounds that are not only volatile, but also yield aroma. Besides, it also contains several active elements that are stable (non-volatile) and many of these are carotenoids, such as lycopene , zeaxanthin and several alpha (α) and beta (β) carotenes. Nevertheless, the bright golden yellow hue of saffron is mainly attributed to the presence of α-crocin. In effect, this α-crocin is trans-crocetin di-(β-D-gentiobiosyl) ester. By themselves, crocins are a sequence of hydrophilic carotenoids, which are diglycosyl polyene or monoglycosyl esters of crocetin.

Crocetin is basically a conjugated (enclosing alternating chemical bonds) polyene dicarboxylic acid, which is hydrophobic, and hence soluble in oil. When crocetin is converted into an ester (the process called esterification) together with gentiobioses that are soluble it itself becomes soluble in water. It may be noted here that gentiobioses are actually sugars . The α-crocin formed through this process is a carotenoid pigment that may possibly contain over 10 per cent of dehydrated mass of saffron. Side effects and cautions Despite being a popular spice and effective remedy for various health conditions, the saffron plant is said to be poisonous. When used in standard dosage, saffron is safe for use. However, using saffron in dosage of anything between 5 grams and 10 grams is said to have resulted in deaths of people consuming this herb. Spice Pages: Saffron (Crocus sativus) Main con­stituents The intensive colour of saffron is caused by pigments of carot­enoid type.

Although saffron contains some con­ventional carot­enoids (α- and β-carotene, lycopin and zea­xanthin), its staining capability is mostly caused by crocetine esters; crocetin is a dicarboxylic acid with a carotenoid- like C18 backbone which is formed from carotenoid precursors ( diterpene carotenoid ). Crocin, a diester of crocin with gentobiose, is the single most important saffron pigment. In the essential oil (max. 1%), several terpene aldehydes and ketones are found. The most abundant constituent is safranal, 2,6,6-trimethyl 1,3-cyclo­hexadiene- 1-carbaldehyde (50% and more); another olfactorily important compound is 2-hydroxy 4,4,6-trimethyl 2,5-cyclo­hexadien-1-one. Further­more, terpene derivatives have been identified (pinene, cineol).

The bitter taste is attributed to picrocrocin, the glucoside of an alcohol structurally related to safranal (4-hydroxy 2,4,4-trimethyl 1-cyclohexene- 1-carboxaldehyde ). On de-glucosylation, picrocrocin yields safranal. Saffron flower with yellow stamina and red stigmata Saffron threads after harvest © Therese Witzke Safranal and its relatives, most typically C9 or C10 isoprenoids with a cyclohexane ring, are formed from carotenoid pigments as the result of enzymatic degradation (see also pandanus leaves ). Saffron is the triploid form of a species found in Eastern Greece, Crocus cartwrightianus; it probably appeared first in Crete. An origin in Western or Central Asia, although often suspected, has been disproved by botanical research. (Plant. Syst. Evol., 128, 89, 1977) Because of being triploid, saffron is necessarily sterile, and its beautiful flowers cannot produce any seeds; propagation is possible only via corms.

Distribution over larger distance requires human help, and so it’s surprising that saffron was known to the Sumerians almost 5000 years ago. It is not known, however, how the spice was transported from the Medi­terranean to Sumer in Meso­potamia. Today, saffron is cultivated from the Western Mediterranean (Spain) to India (Kashmir). Spain and Iran are the largest producers, accounting together for more than 80% of the world’s production, which is approximately 300 tons per year. In Europe, saffron production is almost limited to the Mediterranean; Spanish (La Mancha) saffron is generally considered the best. In much smaller scale, saffron is also cultivated in Italy and Greece (Crete). Dried saffron in bulk quantity Saffron flowers in Kashmir Flowers on a saffron field (India) Saffron does, however, quite well in cooler climates, and since the 15.th century, numerous attempts have been made to introduce saffron production to German, Switzerland, Austria and even England.

For example, the town of Saffron Walden (Essex/ England) got its name from local saffron production in the 16.th century. However, by the end of the 18.th century, most of the former saffron cultivation sites had become abandoned, and in our days, the only remaining saffron industry in Europe north of the Mediterranean is found in Mund, a small Swiss village in canton Wallis. In Mund, a few kilograms of saffron per year are produced in traditional way, at an elevation of about 1200 m . Of the Western and Central Asian cultivation areas, Iran is most productive. In recent years, yield has been enormously increased and Iran now produces more saffron than Spain. Smaller amounts are harvested in Turkey and India. Of all the Indian provenances, Kashmiri saffron has a particularly high reputation, but is hardly available outside India; furthermore, yields and quality have decreased because of the unfortunate political situation persisting since decades. Production is confined to a small area around the village Pampore [پانپورہ], just a few kilometers from the summer state capital Srinagar.

The fields are divided into sections one or two square meters large and are kept free from vegetation all year round. Flowers show up for a about two weeks in the end of October or the beginning of November. They are picked from the plants (to stimulate more flower formation) and separated into styles are waste afterwards. Including the final drying of the styles, all the work is done by families that use little or no modern technology. The name saffron comes from Arabic, where the spice is known as az-za'fran [الزعفران]; that name is often explained to derive from a Semitic root ṢPR signifying be yellow or become yellow (see also safflower ). This is an ancient name, as demonstrated by its Akkadian incarnation azupīru; yet it has no Hebrew cognate (see below on the Hebrew name). The Sumerian form azugna [𒌑𒄯𒊕] denotes a plant that has not clearly identified, possibly saffron.

Saffron corms Saffron field (Pampore near Srinagar, Kashmir) Saffron corm, just unearthed Directly or via medieaval Latin safranum, the word spread from the Iberic peninsular (then under Mauric rule) to practically all European languages and even some non- European ones, e. g. (to name a few geographical extremes) Portuguese açafrão, Italian zafferano, Greek zafora [ζαφορά], Georgian zaprana [ზაფრანა], Russian shafran [шафран] and Finnish sahrami. Similar names are also found in non-European languages, e. g., Amharic safron [ሰፍሮን], Kazakh zağıparan [зағыпаран], Hindi zafran [ज़ाफ़रान], Thai yafaran [หญ้าฝรั่น] and Japanese safuran [さふらん, サフラン].

The Sanskrit names of saffron point to the ancient Indian area of saffron production: Kashmirajanman [कश्मीरजन्मन्] product of Kashmir and kashmira [काश्मीर] the one from Kashmir ; the second name, however, can also be used for other Kashmiri products, e. g., costus (putchuk), Saussurea lappa, Asteraceae . Such names are rare in today’s Indian languages, an example is Malayalam kashmiram [കാശ്മീരം]. Several super­ficially similar Indic names of saffron (Sanskrit kesaravara [केसरवर], Hindi kesar [केसर], Punjabi keshar [ਕੇਸ਼ਰ], Urdu kisar [کیسر]) are, however, not related but derive from Sanskrit kesara [केसर] hair, eye-brow , which refers to the thin, almost hairlike saffron threads. Yet note that the analogous Tibetan name gaser [སྒ་སེར] means turmeric .

The earliest Greek name of saffron is found in Linear B tablets: knakos [𐀏𐀙𐀒, also written logographically as 𐂔], which in the classical era became knekos [κνῆκος] or knikion [κνίκιον] and was used to denote other orange-flowering plants, e. g., safflower (see there for its affiliation). In India, Sanskrit kunkuma [कुंकुम] and Kashmiri kung [کونگ] probably belong to the same kin. That name even spread to Burma, where the plant is known by the (suspected) Indian loanword kunkum [ကုံကုမံ]. The knakos-type names fell into disuse after the collapse of the Mycenean civilization; from Homer’s time one, saffron was invariably called krokos [κρόκος] in Greek language. In the Iliad, Homer used that word as a metaphor for the golden colour of dawn (see also poppy ).

The origin of that name is not known, but is is usually assumed pre-Greek and not Indo–European. Except in Modern Greek, this name has not survived to any contemporary language, but cf. also Old English crog saffron . In its Latin form Crocus, the name appears as the botanical genus name of saffron. The etymology of krokos is not known with certainty, but maybe there is a connection to Old Hebrew language. Group of saffron plants The Old Hebrew name for saffron is karkom [כרכם] and appears frequently in the Old Testament (see pome­granate ). In Modern Hebrew, karkom was abandoned in favour of safran [זעפרן] which is directly derived from Arabic za'fran [زعفران]. The Arabic cognate of Hebrew karkom [כרכם] is kurkum [كركم], originally also with the meaning saffron . This is probably not a Semitic word, as is has close relatives in unrelated languages, e. g., Middle Persian kurkum and Sanskrit kunkuma [कुंकुम].

Arabic kurkum is no longer used for saffron, but denotes another yellow spice, turmeric . Many languages, particularly European ones, have names for turmeric that relate to the Arabic, e. g., curcuma (English is a rare exception here). Of the whole kin of karkom and kurkum, only Armenian kerkoom [քըրքում] is still alive with the meaning saffron You Bet Your Garden - Grow Your Own Saffron! Grow Your Own Saffron! Q. Mike, I would like to grow my own saffron. Will the plant that produces this spice (Crocus sativus, commonly known as the saffron crocus) grow in the Dayton area; and what kind of sunlight do the plants require? ---William in Dayton, Ohio We live at the border of Lancaster and Chester counties in Pennsylvania Dutch country. I am from Sweden and love to cook with saffron around the holidays. A sweet saffron bread formed into traditional shapes is a big part of our Lucia and Christmas tradition.

(Although I love this spice in any dish.) I currently get my saffron from a local farmer's market, but we have early spring crocuses that grow like weeds in sunny spots on our lawn; fragile white and purple flowers with fragrant dark yellow pistils. Because the pistils aren't red, I don't think they're the actual saffron crocus, which I believe grows in the fall, but they smell like saffron and I'm wondering if I could use them for spice. They smell like they would add taste to any meal. Are these Spring blooming plants the 'Pennsylvania Dutch Saffron?' I've heard about? Or could they be poisonous? Sincerely, ---Charlotte in Parkesburg, PA A. The flower that produces saffron is a true crocus, but it blooms in the Fall, not the Spring.

(In fact, it's one of the very last plants to bloom in most of the areas it's grown in the United States.) As William in Dayton correctly notes, its scientific name is Crocus sativus; and while most sources list its range as USDA Growing Zones 6 to 9, some sources suggest that it may well survive in the chilly Zone 5 in which his garden resides. Microclimate would be the key, as a wet and shady Zone 7 garden is going to have more trouble growing this Mediterranean plant than a dry and sunny plot in Zone 5; because, as legendary bulb grower Brent Heath of Brent & Becky's Bulbs explains, the first requirement for growing your own saffron is good drainage. "Soil that drains extremely well is an absolute necessity", he stresses. "Our saffron crocus do best in rock garden type-situations. If you're planting them in regular garden soil, you should add a lot of sharp sand for drainage, as well as compost for structure and nutrition.

Unamended heavy clay soil could kill them." As will excessive summertime wetness in any kind of soil, he adds, explaining that these plants are easily killed by what Brent calls "the mindless daily irrigation systems that have unfortunately become very popular." Newly purchased bulbs (technically 'corms') will be shipped in the Fall. Plant them in full sun and perfectly draining soil as soon as they arrive and they will typically flower later that year. Each bulb should produce multiple flowers, and each flower will produce multiple pistils—the bright red, threadlike female parts that provide the desired spice. You can pick the pistils off right there in the field or pluck the entire flower and take it inside for processing (either way, Brent assures us, your fingers will turn bright orange). Carefully remove the pistils, allow them to dry gently but thoroughly and then store the dried threads in a moisture proof container until you're ready to use them. The leaves of the plants will stay green outdoors throughout winter and should not be removed until they have lost all their green color the following year. Then keep that area dry; the drier the underground corms are during their summer dormancy the better.

If all goes well, the flowers will reappear in October. As the underground bulb increases in size, so will the number of flowers. If you are lucky enough that the patch lives long enough to get crowded, you can divide them every five years or so, after the leaves have turned yellow at the beginning of summer. Other crocus: There are stories about the pistils of some spring blooming crocus being used as a kind of low-grade saffron, but I'll never tell anyone to ingest anything I'm not sure about—which leads us to an important warning. Most so-called ' fall blooming crocus ' are actually members of a different plant genus known as Colchium , a type of lily that's the source of the anti-gout medication colchicine . These non-crocus 'fall-blooming crocus' have six stamens instead of the true crocus' three. Some of these plants are also known as 'meadow saffron', which is really unfortunate as these autumn 'crocus' are toxic. But crocus sativus, the true saffron crocus , is perfectly safe.

So if you're going to harvest saffron, specifically purchase and grow only that specific bulb and no other fall blooming types. Oh, and "Pennsylvania Dutch saffron" is simply saffron grown in the Lancaster County area of Pennsylvania, where an intrepid farmer has been cultivating the spice-producing flower for some years now. (He was even a guest on our show back in 2005!) Here's a great New York Times article about him that includes lots of specific growing and drying tips. Crocus - Homeopathy Homeopathy Saffron Crocus Crocus sativus The homeopathic remedy crocus is derived from the flower of the plant saffron crocus (botanical name Crocus sativus). Saffron is basically a spice that is obtained from the flower of saffron crocus, a plant species belonging to crocus in the Iridaceae (a large family of typically perennial geophytic herbs having rhizomes or corms). The flowers of Crocus sativus produce three stigmas, all away from the attachment of a carpel. The stigmas are dried out and used in culinary as an agent to season as well as coloring the cooked foods.

Since long, saffron has been considered to be the most costly spice of the world by weight. It is indigenous to south-west Asia. In general, saffron tastes bitter and smells like iodoform (a penetrating odour something like the smell of hay), which is attributed to the presence of chemicals like safranal and picrocrocin. Crocin is a carotenoid dye that permits saffron to provide a rich golden yellow color to the foods as well as textiles. Saffron has been cultivated since long and, according to available ancient records, it dates back to over 3,000 years. The natural ancestor of domesticated saffron crocus was known as Crocus cartwrightianus. People began cultivating saffron by selecting the specimens that had exceptionally long stigmas. In this process, Crocus sativus, a disinfected mutant, emerged from Crocus cartwrightianus in the latter phase of the Bronze Age Crete. According to experts, saffron was documented for the first time in an Assyrian botanical reference in the 7th century BC. This botanical reference was compiled under Ashurbanipal, who was the ruler of Assyria at that time.

In due course, people have been able to uncover documentation pertaining to the medicinal use of saffron for over 4,000 years to treat as many as 90 different health conditions and ailments. Crocus sativus or the domesticated saffron is a perennial plant that flowers in autumn and does not grow in the wild. The domesticated saffron is a sterile triploid variety that has its origin in Crocus cartwrightianus that has its roots in Central Asia. This variety of saffron came from the eastern Mediterranean region and, as aforementioned, flowers in autumn. It is said that the saffron crocus is a result of the extensive artificial selection of Crocus cartwrightianus by the cultivators who were looking for plant whose flowers have exceptionally long stigmas. Since this variety of saffron is sterile, the purple flowers of the plant are unable to produce seeds that are viable. Hence, for reproduction, this plant has to rely on humans, who dig up the corms or underground bulb-like parts that are used for storing starch , break apart the corms and they replant them. Usually, a corm is able to survive only for one season.

It reproduces through such division (usually one corm is broken up into ten parts or ï¿½cormlets') and each of these divisions give rise to a new plant. The corms of the domesticated saffron are basically petite brown balls or globules growing up to 4.5 cm or 1.8 inches in diameter. The plants undergo aestivating (something akin to hibernation in animals) during spring, the saffron plant gives rise from 5 to 11 slender and almost vertical green leaves - each of them growing up to 40 cm or 16 inches in length. The purple buds emerge during autumn. The vividly colored flowers of saffron appear only in October, when nearly all other flowering plants have discharged their seeds. The saffron flowers have a wide variety of colors ranging from pale pastel shade of lilac to a more dark and streaky mauve. When the plants are in full blossom, their average height is even less than 30 cm or 12 inches.

Each flower produces a three-pronged style and each of these prongs of the style ends with a bright crimson stigma that is anything between 25 mm and 30 mm (0.98 inches to 1.2 inches) long. The long red-colored stigmas of Crocus sativus (domesticated saffron) actually form the source of the spice saffron. Ancient Greek physician Hippocrates was the first to use saffron for medicinal purpose as a purgative and salve capable of alleviating pain and other problems. In addition, he also used saffron for its aphrodisiac properties. On the other hand, ancient Arabians utilized saffron as a therapy for problematic labor as well as for curing liver ailments . Right from those early days, people in different regions of the world used saffron in conventional medicine for treating as well as preventing an assortment of diseases and health conditions. It has frequently been used to treat conditions, such as asthma , arthritis and mental ailments. As mentioned earlier, the exceptionally long and reddish orange stigmas of a specific species of crocus (saffron) form the source of the spice saffron.

While saffron is known to have originated in Arabia, the plant was taken to Spain in the 8th century and currently this country is the major exporter of saffron as a spice. Saffron is known to be a very expensive spice usually selling for as high prices as $50 for each ounce of the substance. Saffron is costly owing to the fact that about 200,000 dried stigmas collected from approximately 70,000 flowers are required to produce a mere pound of the spice. While saffron has been used for natural medicinal purpose since a long time, lately, it is not used so widely as a medicine simply owing to its high cost. Nevertheless, even to this day, saffron is very popular as a spice and is among the most extensively used herb in culinary. This is primarily because using a small amount of saffron is enough to cook several dishes. In fact, just adding a pinch of saffron provides a distinctive flavour and color to several food items, including rice dishes, soups and pastries. Although it is quite expensive, adding even a little amount of saffron to your meals is worth spending your money well.

According to one medical research, Spain has a very low rate of heart problems and it is attributed to the generous use of saffron in cooking Spanish dishes. As discussed earlier, saffron encloses the carotenoids crocin and crocetin, which give the stigmas their reddish orange hue. In addition, the stigmas of the flowers of Crocus sativus (domesticated saffron) also enclose an aromatic essential oil known as safranal. Other elements contained in saffron include pinene, cineol and a substance known as picrocrocin (called saffron bitters). Besides these constituents, saffron is also rich in vitamin B2 (riboflavin) and vitamin B1 (thiamine) content. Saffron milk is an extremely tasty, comforting drink that may be effective in providing relief from cardiac ailments. In order to prepare saffron milk, you need to boil one cup of milk and add a pinch of saffron to it. Subsequently, lower the heat and allow the mixture to simmer for around two minutes. Before you take it off the heat, add honey to sweeten and flavour the mixture.

You may drink a cup of saffron milk once daily, as it will help to keep you in your best of health as well as facilitate avoiding several ailments. As aforementioned, saffron is useful in treating a wide range of ailments. Below is a brief discussion on the condition specific uses of this valuable herb. It has been clinically proved that the use of Crocus sativus is effective in treating recurrent and acute mood and emotional changes - ranging from being very humorous to profound despondency or sadness. People suffering from this condition may be extremely happy and affectionate as well as wanting to kiss everyone at one moment, but become violent with anger the very next minute. In addition, saffron as well as the homeopathic remedy crocus prepared from it is effective in treating hemorrhages in any part of the body, especially when the blood is black, clotted, viscid (sticky) forming into lengthy black strings suspending from the surface of the bleeding . It is also beneficial for people suffering from nosebleed wherein the blood is black, stringy (gristly) and persistent. People, particularly children who develop very fast usually experience cold sweat in big drops on the forehead.

Although they may be experiencing cold sweat , they desire to be fanned. This is especially true when the nosebleeds exude bright red blood. Crocus is also effective in relieving headaches , especially in women who are in their menopausal phase. In such conditions, women have an excruciating and pulsating sensation which worsens during the days of the habituated menstrual flow. They may also experience nervous or menstrual headache prior to, during as well as after the accustomed menstrual flow. Parts used The unusually long stigma as well as a portion of the style of the Crocus sativus (domesticated saffron) is used to prepare the homeopathic remedy crocus. Uses The homeopathic remedy crocus is generally used to heal emotional symptoms, for instance, being gripped by unexpected melancholy or gloom, even as the individual may be reading something interesting and engrossing. People suffering from such conditions experience extreme mood swings, such as changing from being angry to becoming calm and from being humorous to being gripped by sadness. They may also experience a curious sensation something like the whole lot in their body is shuddering. Such a feeling is likely to be an indication of a mental ailment like schizophrenia .

Using crocus will help in treating such conditions and associated symptoms. Other symptoms that can be effective treated using the homeopathic medicine crocus include menstrual bleeding as well as nasal bleeding, which is black, clotted and gristly. It has been found that crocus is an effective remedy for hemorrhages or bleedings that are generally black and stringy. This homeopathic medicine is also beneficial for people who experience itchiness in different parts of their body and suffer from chorea (any disease of the nervous system that is distinguished by shuddering and instinctive movements, especially of the face and extremities) and have frenzied affections. Crocus is also useful in treating conditions like recurrent and intense changes in feelings, moods as well as mental conditions. People suffering from this condition experience extreme mood swings from being angry and violent to having a feeling of repentance soon after. They may also suffer from laugh mania, tiredness and lethargy. These symptoms improve when the sufferers are engaged in literary labor. Gently massaging an ointment prepared from saffron into the throbbing joint is a conventional medication for treating gout .

Since saffron is one of the costliest spices available in the market, it is unlikely that you will avail this salve off the rack in stores selling health foods. Nevertheless, you may prepare the ointment yourself by combining a few threads of saffron with petroleum jelly . This salve is applied externally on the affected areas. You may spread a thin coating of the ointment on the affected regions every day in the morning and evening. Keep using this salve till the pain in the joint disappears completely. In addition to the above-mentioned medicinal uses of saffron, it is also effective in assuaging exhaustion and fatigue , mainly owing to the fact that it works to reinforce/ fortify the heart and the nervous system. Saffron also facilitates the digestive process by enhancing appetite as well as increasing the production of gastric juices / enzymes . Source Crocus sativus (domesticated saffron), whose flowers, especially the style and stigma, form the basis for the homeopathic remedy crocus, is indigenous to south-west Asia. Presently, this plant is cultivated extensively all over Europe. This plant has its origin in the wild variety of saffron called Crocus cartwrightianus.

Saffron Crocus growing information SAFFRON CROCUS GROWING INFORMATION ï¿½ Frances Michaels BOTANICAL NAME:Crocus sativus COMMON NAMES: Saffron Crocus; fan hong hua (Chinese); Safran (French, German); ya faran (Thai); zafferano (Italian) FAMILY: Iris family ORIGIN: It is thought to have originated in Southern Europe and Central Asia. PLANT DESCRIPTION Saffron Crocus is a pretty bulb with purple flowers, each with three stigmas. It has been grown as a spice and a dye since ancient times. The name is derived from zafaran, the Arabian word for yellow. It is famous as an ingredient in paella, bouillabaisse and risotto. It is a perennial bulb to 40 cm high; winter dormant; frost hardy. ECOLOGY Position: Requires full sun, will not grow in shade. Soil Type: Deep, rich, very well-drained, pH 6.5; compost and well-rotted manures are beneficial. PLANTING DETAILS Recommended planting time: Autumn, early spring.

It does best in temperate areas and dry Mediterranean conditions (VIC, SA, drier areas of NSW). It prefers areas with winter / spring rain and dry summers. It is unlikely to be successful in humid, subtropical areas, such as coastal zones north of Sydney and QLD but if you want to give it a try, plant it in a terracotta pot that can be kept fairly dry; be careful not to over-water. It is unsuitable for tropical areas. Planting depth: Plant with 5 cm of soil covering the bulbs Plant spacing: Space bulbs 15 cm apart Growing details: Whilst the bulbs are actively growing keep the soil moist; once dormant, allow the soil to dry out. HARVEST Flowering time is autumn. Stigmas must be harvested straight after the flowers open; each flower will only produce 3 stigmas and each saffron crocus bulb will only produce 1 flower. The flower stigmas are the world's costliest spice. About 50 - 60 saffron flowers are required to produce about 1 tablespoon of saffron spice.

After harvesting, dry the stigmas in a dry, sheltered spot for 3-5 days; store in an airtight container. After flowering care: Simply plant and leave - these bulbs will easily naturalise in the garden. Divide every 5 years. Not to NORFOLK ISLAND, NT, SA, TAS or WA SORRY but due to quarantine restrictions between Australian States no plants at all can be ordered by residents of Norfolk Island, Tasmania and Western Australia. These restrictions are very important as they prevent the spread of plant pests and diseases. No potatoes, garlic, shallots, strawberries or tubestock can be sent to South Australia. No tubestock can be sent to Northern Territory. Crocus Sativus (Saffron Crocus) – Easy To Grow Bulbs SHOP ALL saffron crocus Saffron Crocus - Crocus Sativas - Culinary Saffron Herb gardeners who revel in growing their own tasty seasonings delight in having that most dear of spices at a price that doesn't require a second mortgage. Saffron, the deep red threads that flavor rice dishes like Spanish paella, is actually the dried stamen of the sativus crocus.

This spice is so expensive because of the labor involved with hand picking the small flower parts, but if your recipe calls for only 6-8 threads (not the 4,000 needed for an ounce) you can complete the "harvest" in less than a minute. Indulge in a luxury that's very affordable when you provide the growing site and the labor. Remember your gourmet friends with a bag of bulbs, too. (Don't worry, they can plant the whole works in less than 15 minutes with our instructions.) $7.95 Full sun to light shade PLANTING Full to three quarters day sun Hardiness: Rich lilac flowers with dark purple veining and red stamen Bloom Season: NOTE - Saffron crocuses flowers in autumn, rather than in spring with other crocuses Bulb/Plant Size:

Question: Which spice is obtained from the plant Crocus sativus
Answer: Saffron