Saffron Crocus

A genus of about 80 species of corm-forming perennials that grow wild in the Mediterranean region, and north and east as far as western China. Almost every species is ornamentsl and many are grown as garden plants, or as a specimens for the alpine huse, for their show of flowers in autumn, winter, and spring. Crocus sativus is a sterile triploid not known in the wild, most probably derived from C. carthwrightianus. The name Crocus is derived from the Greek krockas, "thread" and alludes to the stigmas. Saffron, from the Arabic za'fân, "yellow", is the world's most costly spice, requiring some 150,000 flowers and 400 hours of work to produce 1kg (2.2lb) of dried saffron. The Chinese value saffron as a medicinal herb; it reached China in the Yuen dynasty (1280-1368) from Persia and India. This unusual herb, which consists solely of the branched styles of the flower, has been prized as a flavoring and colorant for over 4,000 years. Following the early Crusades in the 11th century, it became widely cultivated in Europe and the Middle East. Centers of saffron cultivation included Valencia, Spain; Nuremberg, Germany; and Saffron Walden, UK. Today it is grown mainly in Azerbaijan, Iran, Kashmir, and Spain. Over the centuries the high price of saffron gave rise to a thriving trade in adulterants, such as dyed fibers from beef and pomegranate. The penalties were severe: a trader in 15th-century Nuremberg was buried alive with his adulterated product. Genuine saffron consists of red, thread-like fibers. The orange coloring matter dissolves readily in warm water, diluting to yellow. Powdered saffron is cheaper but commonly contains adulterants. As well as its role as a spice and medicinal herbs saffron was once important as a dye for hair, nails, and fine textiles. Crocus nudiflorus, from the Pyrenees, was once grown as a saffron substitute. It was introduced into the UK by the Knights of St. John of Jerusalem, and is still found growing on properties belonging to the Order. Crocus cartwrightianus is harvested locally; it grows on volcanic ash on the Greek island of Santorini. Crocus sativus must not be confused with the highly toxic meadow saffron (Colchicum autumnale, See, meadow saffron), which cannot be used as a substitute for saffron.

Perennial with corms to 5cm (2in) in diameter, and 5-11 erect, linear leaves that appear in autumn with 1-4 lilac-purple, veined flowers. Flowers are fragrant, with purplish filaments, yellow anthers, and a deep red style, divided into three branches, to about 3cm (1¼in)long, rarely followed by 3-valved capsules. Not known in the wild.

Common Name:	Saffron Crocus
Botanical Name:	Crocus sativus
Genus:	Crocus
Family:	Iridaceae
Native Location:	Mediterranean
Cultivation:	Well-drained, light, rich soil, pH7, in full sun. For optimum flowering, plant corms 15cm (6in) deep and 10cm (4in) apart. Crocus sativus grows, but fails to flower, in areas with wet, cloudy summers.
Propagation:	By offsets removed from the parent corm in late spring.
Harvest:	Flowers are picked when open and the styles removed for drying. Saffron does not store well and should be used within a year of harvesting.
Variations:	Cashmirianus Is a high-yielding strain from Kashmir, with large corms and violet-blue flowers with deep orange styles.
Height:	10cm (4in)
Width:	10cm (4in)
Hardiness:	Z4-8
Parts Used:	Styles (fan hong hua)
Properties:	A pungent, bitter-sweet herb that improves digestion, increases perspiration, stimulates the circulation and menstruation, and reduces high blood pressure.
Medicinal Uses:	Internally, in Chinese traditional medicine, for "stagnant liver energy", as in depression and menstrual disorders. Contraindicated during pregnancy.
Culinary Uses:	Used as a flavoring and colorant for cakes, cookies, puddings, eastern sweetmeats, and sauces; in rice dishes, such as paella (Spain), risotto milanese (Italy), and biryani (India); in fish stews, such as zarzuela (Spain) and bouillabaisse (France).
Economic Uses:	A flavoring and colorant in liqueurs.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pp 183-184