http://www.global-garden.com.au/gardenherbs.htm

       
Herbs have been used for thousands of years by man as medicines, cosmetics, dyes, insect repellents and especially to add those wonderful flavours to meals    

   
NAME: Saffron (Crocus sativus)

DESCRIPTION: Saffron is amongst the world's most expensive seasonings. The powder is derived from the dried and ground stigmas of the Saffron Crocus flowers. The flowers emerge in late summer to early autumn from amongst the grassy foliage of these low-growing bulb-like plants. The flowers are mauve in colour with lighter striations inside the petals. The stamens are yellow and the long thread-like stigmas are orange red. The stigmas are dried and ground and it takes a thousands of flowers to make even a small quantity of the prized bright yellow seasoning.

ORIGIN: Southern Europe and south-western Asia

CULTIVATION: The corms need to be grown in a Mediterranean type climate with hot dry summers. Plant corms in early summer into well-drained soil in a sunny location or one that is shaded for part of the day. They require some watering in extended dry periods.

USES: Saffron has been prized since ancient times in the Mediterranean and also in India and other parts of Asia where it adds a unique flavour to cuisine, especially seafood and rice-based dishes. It is also used to colour food. Traditionally it was used medically to cure a range of conditions and also to promote abortion. Saffron should be used sparingly (its cost fortunately helps to ensure this) as it is actually quite significantly toxic. Ground saffron purchased in supermarkets is very likely to be synthetic or to be greatly "diluted" by the addition of other spices.