🌱 Safran

Plant corms in well-drained soil to prevent rotting: sandy or loamy soil amended with gravel is ideal. Avoid heavy clay and sites that remain damp in winter. Neutral or slightly alkaline soil suits saffron well; use raised beds if drainage is marginal. Plant corms 10-15 cm deep, tip up, spaced 10-15 cm apart.

Propagate by planting dormant corms (no seeds). Plant corms from late summer to early autumn, in full sun and very poorly draining soil. Plant to a depth of 10-15 cm (measured at the top of the corm), pointing upwards, at intervals of around 10 cm; avoid waterlogged sites, especially during the summer dormancy period. Lift and divide crowded clumps and replant cormlets during the dormant period (usually summer) every few years to maintain flowering and corm health.

Incorporate well-decomposed compost before planting. In early autumn, at the start of growth, give a light shot of low-nitrogen bulb fertilizer (excess nitrogen favors the leaves to the detriment of the flowers). The plant can be restarted in late winter or early spring, when the foliage is green; stop fertilizing when the leaves turn yellow and the plant goes into summer dormancy.

Use a fine gravel mulch to keep the crown dry and suppress weeds. In colder climates, add a light, airy winter mulch (straw, for example) after foliage dieback to protect corms from hard frosts; remove or thin it in early spring to avoid excess moisture around the corms.

To use saffron as an infusion, steep a small pinch (usually 5 to 15 threads) in hot (not boiling) water for 10 to 20 minutes to extract color and aroma, then drink as a tea or add the infusion to your dishes. It's also common to mix it with hot milk or stock before cooking; avoid large doses.

To harvest saffron, pick the flowers as they open and remove the red stigmas; decapitate wilted flowers if necessary. Leave the leaves intact to feed the corm until they turn yellow, then cut the foliage at ground level.