How many seeds should you plant? I have read a few places but the one I read was the best advice was to plant in a spot where the flowers can reach the top of the plant, but the seed bed is so close to the base that it’s not possible to see when you hit the ground.
For a saffron seed-bed plant, the best starting spot is at the top of a flower stem. Here are some plant ideas and examples I use:
Place a saffron seed into the bottom of a flower stem then use either a wire or a plastic spacer to secure the top side of the seed to the stem.
Place saffron seed into a shallow dish with a clean water pitcher (or water spray bottle) and add one inch of water. Place a small amount of saffron seeds in the dish and let soak for 12 hours.
Place saffron seed into a dish with the stems at the top and one to two inches of water and let soak for a total of 14 hours.
Place saffron seed under two to three inches of fresh water, cover with a clean water pitcher, and let soak for 30 hours.
Plant the saffron seeds from the bottom up and let them set for six to eight weeks.
After all of your saffron seeds have grown the way you want, you can transfer the crop to an airtight container before rehumidizing or transferring to larger containers.
If the saffron plant is already well-drained, drain and dry the entire surface. I do not recommend leaving any root material in the containers. After a few months, you can transplant the saffron into a new soil if you would like. Do leave the saffron in the soil.
After three or four months, you will definitely notice the scent of the new saffron. The aroma is strong, and some people recommend that it should not be left on for more than six to eight weeks to fully develop the odor.
What flavor does saffron have when cooked?
Saffron is known as a wonderful spice and a delightful flavor. For many recipes, saffron is used to add a strong, woody flavor. We all know saffrons contain phenolic compounds, which have a strong sweet flavor. When cooked, saffron has a delicious saffron flavor because it contains a large amount of anthocyanins and other flav
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