Can You Grow Saffron?

Saffron, the most expensive spice in the world, is derived from the stigma of the saffron crocus flower. It takes approximately 75,000 flowers to produce just one pound of dried saffron, making it a labor-intensive crop. However, with the right conditions and care, saffron can be grown successfully on a small scale farm. In this guide, we will explore the history of saffron cultivation, the requirements for growing saffron, and the labour involved in harvesting and drying the stigmas. So, can you grow Saffron?

History of Saffron Cultivation

Saffron has been cultivated for more than 3,000 years, with its origins in the Middle East and Mediterranean regions. It was highly valued by ancient Egyptians, Greeks, and Romans for its medicinal properties and its use in perfumes and cuisine. Today, saffron is still grown in these regions, as well as in countries such as Iran, Spain, and India.

Growing Saffron in Northern Climates

Saffron is typically grown in warm, dry climates, but it is possible to grow saffron in colder regions such as Canada and the northern United States. Saffron can be grown in USDA hardiness zones 6-9. In colder climates, saffron should be planted in a warm, sheltered location with well-draining soil. The saffron crocus bulbs should be planted in late summer or early fall, approximately 4-6 inches deep and 4-6 inches apart. The bulbs should be watered regularly but not over-watered, as they are prone to rotting in wet soil.

Soil Types

Saffron can be grown in a variety of soil types, but it prefers well-draining, sandy soil with a pH between 6 and 8. If your soil is heavy or clay-like, you can amend it with sand or organic matter to improve drainage. Saffron also prefers soil that is rich in organic matter, so adding compost or well-rotted manure to the soil before planting can be beneficial.

Labour Required for Harvesting

Harvesting saffron is a labor-intensive process. The flowers must be picked early in the morning when they first open, as the stigmas are most flavourful and fragrant at this time. The stigmas are then carefully removed from the flower by hand. It takes approximately 150-200 flowers to produce one gram of dried saffron, which is equivalent to approximately one ounce. This means that it takes approximately 75,000 flowers to produce one pound of dried saffron.

Saving saffron corms is essential to continued production of saffron. After harvesting the stigmas, the corms should be dug up and cleaned. Any damaged or diseased corms should be discarded. The healthy corms can then be stored in a cool, dry place until it is time to plant them again. It is important to keep the corms dry to prevent rotting or mold growth. Prior to planting, the corms should be soaked in water for several hours to re-hydrate them.

Saffron corms can be replanted in the same location every year, but it is recommended to rotate the planting location every few years to prevent soil-borne diseases. With proper care and storage, saffron corms can continue to produce high-quality saffron for many years

Drying Saffron

Once the stigmas are removed from the flowers, they must be dried to preserve their flavour and aroma. The stigmas can be placed on a paper towel or in a shallow dish and left in a warm, dry place for several days to a week. They should be stirred occasionally to ensure even drying.

It is common these days to use a microwave to dry saffron stigmas. Using a 600 W microwave for 4.5 minutes the saffron will maintain its colour and flavour. Research has shown that using your oven at around 65 Celsius for approx 115 minutes will work as well. Once the stigmas are completely dry, they can be stored in an airtight container for up to a year. Saffron should be stored in glass or stainless steel. Do not store in plastic.

Selling Saffron

Small-scale saffron growers can sell their produce in a variety of ways. One option is to sell directly to customers at farmers’ markets or through online marketplaces. This allows growers to connect with consumers and build relationships with their customers. Another option is to sell to local restaurants or specialty food stores that value high-quality, locally grown produce. Additionally, saffron can be sold in bulk to wholesale buyers or brokers who sell to larger food companies but this may require a larger operation than a small-scale farmer can maintain.

It is important for small-scale growers to educate themselves on pricing and market trends in order to set fair prices and stay competitive. Generally, pure saffron is worth $10 to $20 a gram, and there is 28 grams in an ounce. Building a strong brand and marketing their product effectively can also help small-scale growers attract customers and increase sales.

Conclusion

Growing saffron can be a rewarding experience for small scale farmers. With the right conditions and care, saffron can be grown successfully in a variety of climates and soil types. However, it is important to consider the labor involved in harvesting and drying the stigmas. Despite this, saffron remains a highly valued spice with a long history of use in cuisine and medicine. For small scale farmers looking to diversify their crops, saffron may be a valuable addition to their farm.