Canadian Saffron Crocus
Crocus sativus. The most expensive spice in the world, Saffron, grown in your yard! Exclusively Canadian, these bulbs are produced in Quebec. The difficult and indescribable taste is one that is not forgotten once tried. Once the herb is dried, you can enjoy such dishes as Risotto alla Milanese or Paella at home! 1000 bulbs average 6g of saffron a year. Bulbs typically triple their flower output year over year. Saffron is also pollinator friendly and a great source of pollen for honey bees. Height 4-6". Approx. 20 bulbs/pkg.
One thousand bulbs average 6g of saffron a year. Bulbs typically triple their flower output year over year. A package of 20 bulbs should produce enough saffron in the first season for the average family to enjoy sparingly.
Shipping Time: Saffron Crocus will be shipped late August-early September.
Sold as: Pkg of 20
Details
Growing Information
Bulbs for Summer Planting
Plant the bulbs as soon as possible once you have received them. If you cannot plant the bulbs as soon as they have been shipped to you, open the bags, and store them at room temperature. Keep dry. Do not store at temperatures below 4°c. Bulbs do not store long term.
Where to Plant
Plant in full sun with well-draining soil but will tolerate part-sun. The soil should be rich in organic matter but is adaptable to poorer quality soils. Sites should be free of standing water. Zones that are not hardy can plant in a pot or container, bringing in and out of shelter, avoiding hard, early frosts.
Planting Saffron Crocus
Plant 4-8” deep, 3” apart. One initial water after planting is all that is required unless there is drought at time of establishment. Do not fertilize or top dress with compost/manure at the time of planting as this could have negative affect on flower yields. Top dress annually after flower harvest.
Harvesting Saffron
Pick or harvest flowers once at full height and are fully closed, usually in the morning after dew has evaporated. Cut the pedicel, flower stem, as close to soil level without nicking any leaves. It’s best to harvest flowers when they are dry but if rain recently occurred, drying will be needed. If the flowers are wet, lay the flowers on paper towel or other clean, absorbing material. Lay them out so they are not touching each other. Once the flowers have surfaced dried, the saffron can be harvested. Gently open or pick a few petals off the flower. Saffron is the female productive organ, orange colour “threads” in the flower or the reproductive structure with a bulbous ovary located near the bottom on the flower. Cut the threads just above this bulbous area. The quality of saffron comes from the drying process. Preheat an oven or toaster oven to 40-50°c (105-125°f). Once preheated, the threads are placed inside of the oven for 20-30 minutes. Saffron is done and dried when the threads are dry, stiff (almost brittle), and blood red in colour. Store in airtight glass or stainless-steel containers for longevity and quality of flavour. Plastic, paper, cardboard, or other metal containers rapidly degrade the flavour quality.