How to grow Saffron

How To Grow

Saffron is the most expensive spice in the world and it is derived from the dry Stigmas of the plant “Crocus Sativus”. Saffron is popularly known as “Red Gold”. Saffron can be grown anywhere in the world and growing it is however very simple and accessible to anyone.

Growing Saffron is as easy as growing flowers at home. This plant is a bulbous, perennial with globular corms, having 15 to 20 cm height. Saffron plant is native to Europe and grown in Mediterranean countries like Spain, Austria, France, Greece, England, Iran, Turkey, Brazil, Auckland, Jammu Kashmir , Pakistan and central Asia. Its Botanical name is Crocus sativus. Common names for this expensive spice are Fan hong hua (Chinese), Safran (German, French), Ya Faran (Thai), Zafferano (Italian), Zaffron (Arabic, Urdu), Kesar (Hindi) etc

Saffron belongs to the family of Iris cease and commercial part of saffron is its Stigma and bulb. Commercially saffron is grown in Iran, India Spain, Italy and Greece, Iran being the world’s biggest grower. Iran is a single country in the world, provides 90 percent of world’s saffron need. In Australia the dry summer climate of Victoria, South Australia, WA and some areas of NSW is suitable for growing Saffron Crocus. It is grown commercially in Tasmania.

Growing Saffron isnot an extremely difficult method but some steps are important to take into account. Generally, saffron is planted in light soil fields, with good drainage and with no flooding problems, which have been already used for other cultivation with no signs of illness, in order to prevent phytosanitary problems. Although, the saffron plant is disease and insect resistant.

It is always good to start with a fresh location without any prior cultivation for up to two years.