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Among spices, saffron is unique. How do you harvest and store the fine, spicy stalks of this crocus species? Find out here.
The saffron crocus (Crocus sativus) flowers late in the year, namely from October. At the same time and as early as September, the autumn crocus (Colchicum autumnale) flowers, which can be found wild in many meadows, open forests and also in gardens. The two look very similar, however the latter is extremely poisonous and can cause death if any part of the plant is ingested.
How do you distinguish between the saffron crocus and the autumn crocus? Initially, both flowers are purple and have six petals each. However, there are two distinctive features: the leaves and the stigmas. The autumn crocus flowers in autumn without any green foliage, while the saffron crocus forms its chive-like leaves in autumn just before flowering. The second big difference is the size and color of the scars, i.e. the female genitals. In the case of the saffron crocus, these are very large, long and deep orange to reddish in color. The autumn crocus, on the other hand, has comparatively inconspicuous, shorter white stigmas with a yellow style. If you consider these two characteristics, confusing the expensive spice crocus with the poisonous double is hardly possible. You can find more exciting facts and tips on how to deal with autumn crocuses in our special article.
In the following paragraphs we explain step by step how to harvest, dry and store saffron correctly.
Harvesting saffron: when and how to do it
Only the long red stigmas are removed from the flower of the saffron crocus. The smoky, spicy and earthy aroma of saffron is only found in these flower organs. Harvesting saffron is purely manual work. In order to obtain 1 kg of finished spice, up to 150,000 pistils must be collected, separated from the style and then dried. However, there are only three of the precious threads in each flower. The labour- and land-intensive cultivation makes saffron the most expensive spice in the world at €10 to €15 per gram.
The saffron harvest season extends over evenonce three weeks in October. The orange threads lose color and aroma due to excessive sunlight during harvest. It is therefore best to harvest on rain-free days in the morning hours.
The separation of the red stylus threads from the rest of the flower is also called pruning. If you would like to harvest saffron yourself, we recommend using tweezers or, with a little sensitivity, your bare hands to pluck the threads from the saffron blossom. The spicy stigmas can be removed directly, leaving the rest of the flower standing gracefully. However, you can also collect the entire flower and harvest the saffron threads in a further step. Picking the saffron flower as a whole is faster. Above all, you don't have to work in the stooped position for too long. After all, saffron only grows to a height of around 10 to 15 cm. Back-friendly work is hardly possible.
The leaves of the saffron are left standing during the cold season and only dry up next spring. In this way, the tuber can still collect reserve substances for the next shoot over the winter.
How to store saffron
The delicate stigmas hardly last a day and drying the saffron is the only way to increase its durability. Spread the threads out on a baking sheet or similar and let them dry in a warm place, but not in direct sunlight. Saffron dries very quickly, after just under an hour the precious spice can then be stored. Gentle drying in the oven at a maximum of 40 °C for 15 to 30 minutes can help if the outside temperature is cool.
The saffron threads should be sealed airtight to protect them from humidity. Dark-tinted, aroma-preserving containers that also keep moisture away are ideal for storing saffron. The expensive spice is best stored as a whole in the form of the typical threads. So there is no risk of saffron in the form of ground powder being confused with turmeric powder (Curcuma longa).
In fact, fake saffron powder is not uncommon on the market , as it is an extremely lucrative business for the scammers. Therefore, when buying, make sure that you buy the saffron in its original form as stylus threads. Saffron can be kept for at least three years after harvest and, under good storage conditions, hardly loses any of its aroma and color strength.
The most expensive of all spices has been considered since the Middle Agesas a status symbol for the rich. Did you know that with a bit of luck and in suitable locations, you can also grow saffron in our latitudes? In our article you will find tips on the location, planting and care of the saffron crocus.