Saffron Crocus (Crocus sativus): World's Most Expensive Spice from Your Garden

Overview

Saffron crocus (Crocus sativus) is the source of saffron, the world's most expensive spice by weight. This autumn-blooming crocus produces lilac-purple flowers with three vivid orange-red stigmas—the saffron threads—harvested by hand. Cultivated for over 3,500 years, it is sterile and propagated only by corm division.

Botanical Description

Cormous perennial 10–15 cm tall. Leaves are grass-like, appearing after flowers or in spring. Flowers are goblet-shaped, lilac-purple with darker veins, 3–5 cm wide. The three stigmas are 2–3 cm long, deep orange-red, drooping over the petals. Blooms October–November.

Taxonomy

Family:	Iridaceae (eye-rid-AY-see-ee)
Genus:	Crocus (KROH-kus)
Species:	sativus (sa-TEE-vus)

Growing Conditions

• Light: Full sun.
• Soil: Well-drained, gritty, moderately fertile; pH 6–8.
• Water: Dry summer dormancy; water in autumn/spring.
• Hardiness: USDA zones 6–9; colder with mulch.

Cultivation and Harvest

Plant corms 10 cm deep, 10 cm apart, in late summer. Each corm produces 1–3 flowers. Harvest stigmas mid-morning on a dry day the day flowers open. Dry gently; 150–200 flowers yield 1 g saffron. Divide corms every 3–4 years.

Uses

Culinary: Paella, risotto, bouillabaisse, breads, teas. Medicinal: Traditional antidepressant, antioxidant. Dye: Golden-yellow textile dye.