RHS Chief Horticulturist, Guy Barter, discusses the crop that really is worth its weight in gold
Saffron is the collected stigma of the autumn flowering saffron crocus (Crocus sativus) gathered for use as a flavouring and intense orange colorant. Saffron crocus is also used in dyeing, medicine, cosmetics and as an ornamental flower. However, the intricate labour of gathering these tiny flower parts means the crop is only cultivated in a few regions such as Iran and Spain. There are three stigma per flower and it is said that 210,000 are needed to make just 1kg of the spice.
The meadow saffron or Colchicum also flowers in autumn and is highly toxic – it should never be consumed.
Saffron crocus is probably native to the near east but has been widely cultivated for about 3,500 years and its origins are now obscure. The bulb itself is unknown in the wild. It is easily grown in containers or in open ground and dried corms are widely offered for planting. Ideally grow in well-drained, sandy loam and other open, well-drained soils. Clay soils are less suitable. The aim is to grow large corms that will bear flowers.
Saffron crocuses grown for cropping need bright, warm, well-drained conditions, typically in a raised bed of fertile soil. Large containers of fertile, ideally soil-based, peat-free potting compost are also suitable. They won’t appreciate wet and cold winter conditions.
Allow about 7cm (3ins) between corms and plant deep – 150mm (6ins) which is said to encourage flowering. Dry conditions in late summer, when they come back into life after a summer dormancy, can inhibit them, so be ready to water when late summer droughts occur. Each corm will produce several leaves and one flower. They should multiply and more corms produced that can be replanted to extend the planting. In countries where saffron is cultivated, commercial cro
