Saffron crocus or crocus sativus is a member of the Iris family, Iridaceae. It is cultivated for its bright orange-red stigmas which are used as spice. Saffron has a nuanced, complex flavor with a sweet floral and subtle earthy taste. Due to its labor-intensive cultivation, consisting of gathering, and processing techniques, makes saffron the most valuable spice in the world. It takes around 4,000 flowers to yield an ounce of saffron or 150 flowers to yield one gram! 🌱Planting time is September to early October or 6-8 weeks before your first hard frost. They can be planted in August in cold climates in zone USDA 6 and below. Saffron is reliably hardy to zones 6 or above and can be grown as a perennial. Choose a sunny location with well-draining and moderately fertile soil. Plant corms 3-4 inches deep and 3-4 inches apart. 🌸🌸Just like it’s cousin the common crocus, saffron sativus will multiply! Over time the corms will reproduce and increase in number giving you more flowers and stigmas to harvest! Corms should be divided every 2-4 years during their dormant period from late July to early August. Separating the corms can prevent overcrowding which can lead to fewer blooms. The stigmas were left on a sheet of paper towel to dry in a well-ventilated room away from direct light. The room temperature was around 70 F and took about 5-7 days for the stigmas to dry. I wanted to make sure they were completely dried before storing in an air-tight jar. Store in a dark, dry, and cool place. Saffron should last about 1-3 years if stored properly. It’s best to use it sooner for potency, flavor, and aroma. Happy Gardening! 💜🌱 #saffron #crocussativus #crocus #flowergarden #spice