Herb of the Month: Saffron (Crocus sativus)
Description: A member of the crocus family, saffron resembles other crocuses, with the flower lacking a true stem and rising directly from the earth. It grows up to 18 inches from corms or bulbs and blooms in the fall. Flowers have six petals, are fragrant and colored white, lavender or reddish-purple. The stigma (male parts) of the flower is what is used.
Cultivation: Bulbs should be planted in the fall or spring to 3-4 inches deep, approximately 6 inches apart. They prefer light, well-drained soil in full sun or light shade. The stigmata must be harvested by hand, and air dried before use.
Culinary: The stigmata, or threads, are the traditional flavoring for paella, bouillabaisse, and various baked goods from cultures spanning the Mediterranean and all the way to East India. Threads are available whole or ground, and are generally soaked in liquid before addition to the food, where it gives up a bright yellow to orange color as well as the rich flavor. Medicinal: Considered as an appetite stimulant and an aphrodisiac, saffron has also been used to combat colds, tumors, insomnia, smallpox and cancer.
Other uses: Ancient Greeks and Chinese were said to have used saffron as a royal dye, but the color is water-soluble, and would not have lasted long. It is also too scarce to be of much practical use. The scent has also been used in perfuming baths and homes.
Similar plants/substitutions: Safflower (Carthamus tinctorius) is a suitable substitute only for the color of saffron in foods, but the taste is bland by comparison. It also takes about five times the amount of safflower to produce the vivid color that saffron would give, and it will be slightly redder.
Cultivation: Bulbs should be planted in the fall or spring to 3-4 inches deep, approximately 6 inches apart. They prefer light, well-drained soil in full sun or light shade. The stigmata must be harvested by hand, and air dried before use.
Culinary: The stigmata, or threads, are the traditional flavoring for paella, bouillabaisse, and various baked goods from cultures spanning the Mediterranean and all the way to East India. Threads are available whole or ground, and are generally soaked in liquid before addition to the food, where it gives up a bright yellow to orange color as well as the rich flavor. Medicinal: Considered as an appetite stimulant and an aphrodisiac, saffron has also been used to combat colds, tumors, insomnia, smallpox and cancer.
Other uses: Ancient Greeks and Chinese were said to have used saffron as a royal dye, but the color is water-soluble, and would not have lasted long. It is also too scarce to be of much practical use. The scent has also been used in perfuming baths and homes.
Similar plants/substitutions: Safflower (Carthamus tinctorius) is a suitable substitute only for the color of saffron in foods, but the taste is bland by comparison. It also takes about five times the amount of safflower to produce the vivid color that saffron would give, and it will be slightly redder.