Saffron, or crocus is a perennial plant that is part of the iris family. Origin leads from Asia Minor. Now more than 300 varieties of saffron are known. In the wild, none of them grows. Saffron flower can be white, golden, yellow, purple or motley. Some plants bloom in spring, and others in autumn. Spring-blooming blooms very early. Before the snow melts, saffron flowers already appear . The photo shows these beautiful primroses.
Saffron Care
This plant is unpretentious and does not require special care. Crocus loves sunny places, although it can live in partial shade. The plant does not tolerate an excess of moisture, but it can easily survive the drought. It is frost-resistant: withstands up to 18 degrees of frost.
Saffron breeding
Propagated by saffron bulbs. The seeds that are in the boxes are not used for reproduction. For planting, choose healthy intact bulbs. Saffron breeds quickly: one onion gives up to 5 children per season. But once every few years, plants need to be transplanted to a new place, as over time the soil loses its nutrients, and the saffron flower becomes small. Spring-blooming crocuses are planted in September or October, and autumn-blooming crocuses are planted in July or September.
Saffron Distillation
Saffron is often used for distillation to get flowers for the winter holidays. In order to grow saffron flower at room conditions, spring-blooming Dutch crocuses are best suited. Bulbs dug in August or September are kept for two weeks at a temperature of 24 ° C in a room that is well ventilated. Then cleaned for storage. Store at a temperature of 5 - 9 degrees Celsius. 3 months before the required date, saffron bulbs are planted in bowls, which are taken out in a cool room. After 2 months, when the sprouts appear, the plant is transferred to a bright place. With insufficient lighting, the plant will stretch and the saffron flower will be weak. Maintain a temperature of 10 - 15 0 C. At a higher temperature, the flowers will bloom earlier than necessary. Subject to the necessary conditions, after two weeks you can see the saffron flower. Flowering lasts approximately 2 weeks.
Saffron in cooking
Saffron seasoning is made from the plant. But only one cultivar of crocus is suitable for it - seed crocus. It blooms in autumn. To prepare spices use stigmas of the plant. They are torn off manually only in dry weather from 10 a.m. to 11 a.m. The stigmas are dried at room temperature. Saffron is considered the king of spices and has a very high cost. To get 1 kilogram of spice you need to pick 80 900 plants. Saffron has a strong smell and a bitter-spicy taste. It is added as an aromatic and coloring substance to dishes of oriental cuisine: stuffed fish, soup, dough, pilaf. Saffron is also put in confectionery: rolls, muffins, cookies. They also use it for coloring butter, cheeses, liquor and some soft drinks.
Saffron in medicine
Saffron is a very valuable medicine. It is used to treat the cardiovascular system, digestive tract, liver, kidneys and urinary tract. It is also used to increase potency. They use saffron in very small doses: 1 gram is enough for an annual treatment.