Saffron, prized for its unique aroma, enhances the taste of almost any dish. Derived from the stigmas of Crocus sativus, it is recognizable by its fragrance and golden colour. Before embarking on saffron cultivation, be aware that it requires a lot of patience and that the first harvest will be modest. So here are our tips for successfully growing this precious spice in your garden.
First of all, choose the ideal location
- Sunlight:
- Saffron needs at least 6 hours of direct sunlight per day.
- Choose a location in full sun, facing south if possible.
- Soil:
- Well-drained soil is essential to prevent bulb rot.
- Light and sandy soil, with a neutral to slightly acidic pH (6.0 to 7.0) is ideal.
- Soil improvement:
- Incorporate compost or well-decomposed manure to improve soil fertility and drainage.
Prepare the soil
- Turn the soil to a depth of about 15 to 20 cm to aerate it and facilitate the rooting of the bulbs.
- Remove all weeds that could compete with the young saffron shoots.
Plant the bulbs
- Dig holes about 20 to 30 cm deep, spaced 10 to 15 cm apart.
- Place the bulbs in the holes with the pointed side (the future shoot) facing upwards.
- Cover the bulbs with soil and lightly tamp the soil around them to eliminate air pockets.
Water after planting
- Water thoroughly after planting to encourage the bulbs to root.
- Keep the soil slightly moist during the growing season, but avoid overwatering which could cause the bulbs to rot. Weekly watering may be sufficient, except during dry periods.
- Regularly remove weeds that compete with the bulbs.
Flowering and harvesting
Flowering takes place in the fall, usually 6 to 8 weeks after planting, and continues until the first frost. This is when you can harvest the saffron.
- Pick the flowers each morning, as soon as they open and are fresh. These only live for about 24 to 36 hours.
- Carefully remove the three red stigmas inside each flower. These are the most valuable parts of saffron.
Dry and store the stigmas
Dry the stigmas quickly to preserve their aroma and colour. When they turn dark red and brittle, they're ready! Here are different drying techniques:
- On absorbent paper in a dry, airy place.
- In the oven on a baking sheet covered with wax paper at a low temperature (40-50°C).
- In a food dehydrator at a low temperature (40-50°C).
Once dry, store the stigmas in an airtight container, away from light and moisture. Saffron improves with age. Let it rest for at least a month before using it to allow the aromas to fully develop. It can be stored for several years.
Winter conservation and bulb division
- Leave the bulbs in the ground. Although saffron bulbs are hardy, additional mulch in winter can protect them from temperature fluctuations.
- Every 3 to 5 years, dig up the bulbs after flowering and divide the clumps to promote better growth and abundant flowering. Replant the bulbs immediately.
Good to know
- Saffron production increases over the years, as the bulbs multiply. It sometimes takes 2 to 3 years before the bulbs produce enough flowers for a significant harvest.
- You will need to harvest about 150 to 200 flowers to obtain 1 gram of dried saffron. Luckily, only a few stigmas are enough to give a subtle flavour and colour to your dishes.
- Yes, it is possible to grow saffron in pots. The pot must be pierced to facilitate drainage and contain clay pebbles at the bottom. A terracotta pot is very suitable.
Grow your own saffron and discover the pleasure of enjoying this precious spice, the fruit of your labour and patience!
