© Frank H. Jump
© Frank H. Jump
Saffron (pronounced /ˈsæfrən/) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world’s most expensive spice by weight, is native to Southwest Asia. – Wikipedia
Crocus sativus is one of the fall-blooming Crocus.
Let’s start a cottage industry. Brooklyn Saffron!
Totally doable!
I grew Saffron Crocus in my first NY C garden, in the East Village. Conditions were less favorable there, with more shade.
Who exports the bulbs? The Dutch I assume.
Yup. They’re available from most bulb mail-order sources.