Saffron is a highly prized spice made from the dried stigmas of the Crocus sativus flower. It’s known for its vibrant golden-red color, distinctive aroma, and subtle, earthy-slightly sweet flavor. Saffron has been used for thousands of years both in cooking and traditional health practices due to its rich profile of natural compounds like crocin, crocetin, and safranal, which act as antioxidants and contribute to its potential health benefits. Saffron may support mood balance, digestive comfort,
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🌸Saffron crocus, or crocus sativus, is a member of the Iris family, Iridaceae. It is cultivated for its bright orange-red stigmas used as a spice. Saffron has a nuanced, complex flavor with a sweet, floral, and subtle earthy taste. Its labor-intensive cultivation, consisting of gathering and processing techniques, makes saffron the most valuable spice in the world. More info in the comments.⬇️🌸🌸 #Saffron #spices #gardeningtips #gardeninspiration #vegetablegarden #growyourownfood #crocussativu
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WHY GROW SAFFRON? * You can grow Saffron (Crocus Sativus) from zones 4-10. * Saffron is a fall blooming crocus. Planting between Aug-Oct. & harvesting Oct-Nov. * Saffron is the most expensive spice. * Saffron corms reproduce- new corms grow on old corms. * Saffron provides taste & is a powerful dye. * Saffron is a beautiful flower with a bright red & yellow pistil. When dried, these red stigmas make up the highly valuable spice, called Saffron. * Saffron doesn’t require much water or nutrition.
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