About Saffron Crocus
Saffron crocus (Crocus sativus) is the remarkable plant that produces the world's most expensive spice. Each purple fall-blooming flower contains three vivid orange-red stigmas — the saffron threads — that are hand-harvested and dried. Growing just 4 to 6 inches tall, saffron crocus is easy to grow, beautiful in bloom, and the satisfaction of harvesting your own saffron is extraordinary. It takes about 150 flowers to produce 1 gram of dried saffron.
Planting
Plant saffron crocus corms as soon as possible after receiving them. Plant in late summer to early fall — August in zones 3-6, September in zones 7-10. Plant 3 to 4 inches deep with the pointed end up, spacing 3 to 4 inches apart. Plant in groups of at least 10 to 15 for a meaningful saffron harvest. Flowers appear remarkably quickly — 4 to 10 weeks after planting.
Growing Conditions
Choose a spot with full sun (6-8 hours daily) and well-drained soil. Like all crocus, they rot in wet, heavy soil. Sandy or loamy soil is ideal. Saffron crocus is hardy in zones 6-9 and performs well in hot, dry summer climates — the corms go dormant in summer heat, which they actually prefer.
Care
Water moderately during the fall growing and blooming period. After flowering, grass-like foliage persists through winter and spring — leave it alone, as it's feeding the corm. Let foliage die back naturally in late spring. Do not water during the summer dormancy period. Corms multiply over the years; divide every 3 to 4 years when clumps become crowded.
Harvesting Saffron
Harvest on a sunny morning when flowers have fully opened. Gently pluck the three orange-red stigmas from each flower using your fingers or tweezers. Dry the stigmas in a food dehydrator on the lowest setting, or spread on a screen in a warm, dry area for several days. Store dried saffron in an airtight container in a dark location — it stays potent for up to 2 years. Each year as corms multiply, your harvest increases. Saffron crocus combines beautifully with other fall interest plants and makes a unique, edible addition to a border alongside cushion mums and pansies.