Saffron: A Tale of Red Gold and How to Produce Your Own

Saffron is a spice with ancient roots that stretches back over 4,000 years. Its earliest known use dates to around 2300 BCE in Mediterranean civilizations, Egypt, Persia, and throughout East and South Asia. These ancient cultures used saffron for a variety of purposes—culinary, medicinal, aromatic, and as a vibrant dye for fabrics, teas, and even inks. Persia (modern-day Iran) played a key role in expanding saffron cultivation and usage. Historical records show that the Persians introduced saffron to India and parts of Asia around 500 BCE. During the Roman Empire, saffron was imported from Persia and used across the Mediterranean. However, after the Empire's decline, saffron cultivation nearly disappeared from Europe—until the Black Death revived demand for its medicinal qualities. By the 18th century, saffron was once again being cultivated and traded across Europe.

Saffron arrived in North America in the 1700s with settlers from predominantly Germany and the Alsace region of France. These early cultivators established what today is referred to as the "Saffron Belt" in Pennsylvania. The "Saffron Belt" includes Lebanon, Lancaster, and Berks counties. Saffron continues to be grown commercially in Pennsylvania, and to a smaller extent in California. More recently, saffron cultivation has been the focus of research in several states. In 2015, the University of Vermont (UVM) launched the North American Center for Saffron Research and Development, the first of its kind on the continent.

So, just what is saffron? For one, saffron is the most expensive spice in the world and for good reason. Each saffron crocus flower (Crocus sativus) produces only three red stigmas, which are carefully hand-harvested and dried to become the saffron threads prized for culinary, medicinal, and artistic use. It takes roughly 4,000 blossoms to yield just one ounce of saffron. On average, one acre of land produces only about 3 pounds. The entire harvesting and processing is done by hand.

Known for its earthy, sweet, and slightly floral flavor, saffron adds a signature color and taste to dishes like Spanish paella, Italian risotto, Middle Eastern saffron rice, Swedish saffron buns, and even local Pennsylvania Dutch favorites like potato filling and potpie. It has also made surprise appearances in confections and drinks—including, as rumor has it, an early version of Ben & Jerry's French Vanilla ice cream.

In addition to its versatile uses in and out of the culinary arts, the saffron crocus plant is interesting from a biological perspective. The saffron crocus is a fall-blooming, perennial corm, not a bulb, belonging to the Iridaceae family. The difference between a corm and a bulb comes down to their structure. A corm is a solid tissue, vertical, underground stem with a top bud (flower). A bulb is a compressed, modified stem housed within layers of leaves, called scales, surrounding a center bud (flower). Unlike many plants, it's a sterile triploid geophyte, which makes it unable to produce seeds. Instead, it propagates by its corms. Each "mother" corm produces several daughter corms before it naturally dies off, ensuring the cycle continues.

To begin growing saffron, saffron corms should be purchased from reputable growers and planted in September through October, ideally in a separate location from other corms and bulbs. Saffron thrives in USDA zones 6 through 9. Proper planting conditions are key to success:

• Soil: Well-drained, sandy or loamy soil, slightly alkaline (pH 7.0-8.0), and nutrient-rich. Corms will rot if the soil is too wet.
• Sunlight: Full sun, with at least 5 hours of direct light daily.
• Spacing: Plant corms 3-4 inches deep and 3-4 inches apart, with the pointed end up and hairy side down.
• Watering: Water only once after planting. Small grass-like leaves will emerge in a few weeks, and flowers will appear within 6-8 weeks.

Saffron corms can be planted directly into the ground and will also do well in containers (minimum 6 inches wide and 8 inches deep), raised beds, or even milk crates lined with landscape fabric. In colder regions, corms should be dug up before the ground freezes and stored indoors in a cool (40-50°F), dry place, like a basement or garage, buried in sand or dry peat moss. Corms can be replanted in spring after the danger of frost has passed or held until the fall for September or October planting.

Corms should be divided every 4-6 years as a means to propagate more corms and expand the quantity of blooms. This should be done during their dormant period (July-August) when foliage begins to fade - replant immediately for continued growth.

Flowers bloom between late October and December. The optimal time for harvesting the saffron stigmas, sometimes referred to as "threads," is in the morning after the dew or frost dries but before the sun wilts the flowers. Each flower produces just three stigmas, which must be gently plucked by hand or with tweezers. Leave the rest of the flower to die back and provide the needed nutrients for next year's flowers. This harvesting must be done in a timely manner, as the flowers wilt after just one day. As the corms increase in size, the number of flowers will dramatically increase. The first year, you may only get one flower per corm, but years two and three may yield as many as six to nine blooms per corm.

Drying is critical for developing saffron's aroma and potency. Methods include:

• Air drying: Spread saffron threads on a dry paper towel indoors for 1-2 days.
• Oven drying:
  • 130°F for 60 minutes
  • 170°F for 25 minutes
  • 210°F for 7-10 minutes (This method yields the highest flavor content based on UVM research.)

Store dried saffron in an airtight glass or metal container, in a cool location and out of sunlight. It takes about 50 flowers to produce just one teaspoon of dried saffron.

Ready to try growing saffron at home? Whether you choose to grow saffron in the ground, raised beds, or containers, it’s a rewarding crop that connects you to centuries of culinary and cultural history. With a little patience and care, you'll be harvesting your own red gold treasure—one delicate thread at a time.