The Saffron Mystique

This legendary spice offers rewards to cooks and gardeners alike.


| February/March 2001



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Saffron harvesting is still done by hand.

I opened my e-mail one day in 1998 to learn that an American was looking for 900,000 saffron corms to plant in Zimbabwe. Since then, potential commercial saffron growers in countries as diverse as Belize, Thailand, Chile, South Africa, Malawi, Moldavia, Hungary, and Kenya have contacted me for cultivating and processing information. Since 1985, when I began exploring saffron, I have witnessed a renaissance of global interest in this spice’s cultivation and use.

Saffron comes from the three red stigmas of the saffron crocus bloom, which must be harvested by hand daily during the short, frenzied flowering season. 

Enriching art and cuisine 





elderberry, echinacea, bee hive

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