How is SAFFRON Grown?

Known as the “red gold”, saffron is the ultimate favourite of chefs and food enthusiasts all across the world who fancy using it in their dishes. Also, saffron spice is one of the rarest and oldest spices that has been known to mankind.

But, have you ever wondered what long and extensive process it takes to grow saffron? Don’t worry, we have you covered. In this blog, we will walk through the steps to grow the “red gold”.

Process of Harvesting Saffron

Saffron is a spice that comes by drying stigmas of the saffron crocus(Crocus sativus). It has long been prized for its distinctive flavour, scent, and therapeutic saffron benefits.

Moreover, it is added to beverages like milk, saffron tea, and pastries for enhancing the taste magnificently. In traditional medicines, saffron is a cure for various ailments, and illnesses, including depression, sleeplessness, and menstruation irregularities.

Now here are the steps that go into growing the beautiful spice:

Soil Preparation

Soil preparation is a crucial step in harvesting saffron plants. It helps to provide good drainage, enhance nutrition uptake, prevent pests and insects, and so on. Here are the steps for soil preparation: 

Choose a healthy site free of insects and pests and with no history of flooding. 

Clean any weeds, and rocks from the planting area.

Test the pH and nutrient levels of the soil for a better result. If you don’t have a soil testing kit, you can get in touch with your local agricultural extension office. Ideally, the soil should be slightly alkaline with a pH level from 6.0 to 8.5. 

Amend the soil by adding matter like compost, and manure to enhance soil structure, fertility, and water-holding capacity. Add lime to raise the pH level if it is too low, and add sulfur to decrease it if it is too high. 

Use a rake to level the soil and get rid of any debris, rocks, or roots that may still be present.

Water the soil properly but do not overwater it because saffron bulbs are susceptible to rotting in moist environments.

Planting

Saffron is planted in the fall, usually in October or November, in rows spaced 10 to 15 centimetres apart using a hoe. The corms (bulbs) are planted about 10 centimetres deep in the soil.

Spread the saffron bulbs 10-15 cm apart in the furrows and cover them with dirt. Then cover the planting area with a layer of organic mulch like straw, leaves, or hay. Mulching the soil helps to preserve soil moisture, and controls weeds. 

Irrigation

To maintain sufficient soil moisture for growth and development, saffron plants require regular, moderate irrigation. The frequency and quantity of watering will depend on a number of variables, including the kind of soil, the environment, and the stage of growth.

Here are the steps for irrigation:

1. Use a drip irrigation system since it feeds water straight to the roots, reducing water loss from evaporation and runoff. Make sure to set up drip irrigation before you plant the saffron bulbs. 
2. To avoid exposure to sunlight and reduce evaporation, place the drip lines 5–10 cm away from the bulbs and cover them with earth or mulch.
3. Adjust irrigation based on weather to avoid heavy rain or cool weather. In such cases, reduce the frequency and volume of water. 
4. Water the plants early in the morning or late at night when evaporation rates are low. And they have time to absorb the water before the heat of the day.
5.  Applying fertilizer via the irrigation system is known as fertigation. During the growing season, use a low-nitrogen fertilizer and apply it at a rate of 1-2 kg per hectare every week.
6. Watch for indicators of nutrient deficiencies, excessive or inadequate watering, or other issues with the saffron plants. 
7. To keep plants in the best possible condition, change the irrigation schedule or how much fertilizer is applied as necessary.

Growth

Saffron corms will grow roots in the fall and winter, and then begin to sprout in the spring. 

Remove any dead or diseased flowers, bulbs, or leaves from the plants regularly to promote healthy growth and prevent the spread of disease. Thin the plants if they become overcrowded or if bulb yields are low.

Harvesting

The flowers are harvested by hand when they are fully open, usually in the morning. Each flower has three stigmas, which are carefully removed with a pair of tweezers. The stigmas are the most valuable part of the plant.

Here are the steps for harvesting the saffron plants:

1. Always go for saffron flowers with three vivid red stigmas in the centre and purple or violet.
2. Remove the red stigmas from the flower's centre using your fingers or a pair of tweezers. Take care not to harm the stigmas or the flower's other parts.
3. Place the stigma in a dry container like a bowl or a basket. Make sure the container is dry and moisture-free.
4. Clean and sort the stigmas to remove any undesired plant matter, such as petals, leaves, or stems. Rinse the stigmas gently with cool water before wiping them with a fresh cloth to clean them. 

Drying

There are three types of drying methods that you can try to dry the collected stigmas, they are: 

• Air drying: Give the saffron threads 1-2 days to air dry in a well-ventilated area out of the sun. To ensure consistent drying, flip the threads over every few hours. Check to see that the environment is dry and dust-free.
  
  
• Oven Drying: You can dry the saffron threads in an oven that has been preheated to a low temperature of 40 to 50 degrees Celsius. On a baking sheet covered with parchment paper, spread out the saffron threads and bake them for 20 to 30 minutes. To ensure that the threads dry evenly, turn them over every 5 to 10 minutes.
  
  
• Dehydrator drying: If you have a dehydrator, you may dry the saffron threads for two to three hours at a temperature of about 40 to 50 degrees Celsius.
  
  For drying, Make sure there is enough room between the saffron threads on the drying rack in the dehydrator for air to flow.
  
  When the saffron threads are completely dried, look for any evidence of dampness. Pressing the threads between your fingertips should cause them to snap readily. They might require further drying time if they are still supple or malleable.
   
  Store the Saffron threads should be stored in an airtight container, such as a glass jar or a plastic bag until they have dried completely. Keep the container free from dampness and direct sunlight in a cool, dark location.
  
  Discard any remaining plant material such as petals, leaves, and stems. You can compost them or use them as a natural dye for fabrics or yarn.

Packaging

To protect the saffron threads from moisture, light, and air, the packaging materials must be of the highest quality. Keep saffron in an airtight glass jar or metal tin. Keep the saffron in a cool, dry location away from dampness and direct sunlight. Store saffron at a temperature of 15-20°C. Keep the saffron in the refrigerator because it can allow moisture to get inside the packing.

Final Thought

As demand for saffron continues to grow, saffron growers need to continue to innovate and improve their cultivation practices to meet the needs of an increasingly discerning market. With dedication, hard work, and the right knowledge, you can grow saffron and enjoy the rewards of this ancient and enthralling crop.