Many ways. First, you must get a seedling (this is what you want to do when you start planting saffron), which you keep small for the first few years. In the beginning, you should sow the seed after 3 months but be sure to wait for it to get up to your room temperature before you plant it. But you can plant saffron even in the winter, or even indoors! If you decide to plant it outside, be considerate and make sure that you know how to prepare the soil, so you do not lose your plants under the shade. There is another way. If you do not have a seedling, you can cut off some saffron bulbs and make small saffron oil using the saffron that is left. For those of you who love to cook with aromatics, make up a small amount and add some to a little cream of saffron sauce. That’s really all it takes.
Why do you harvest saffron and not leave it?
After planting your seeds, you need to be very sure that you have the right variety of saffron to get the best result. We would prefer that saffron be cultivated in the most suitable parts of the world. Saffron is in danger – its status is currently at the top end of the spectrum. If you are growing it in the USA, we would prefer your seed grown in California or the West Coast region of the USA. But as you can’t control the weather when it comes to it, we would still prefer that you keep the saffron plants in sunny areas and make sure that that the plant is allowed to breathe so that your seedlings can survive the winter.
Why should I look for saffron instead of some other spice?
If you do want to go for saffron instead of other spices, there are quite a few good ones that you can start with. These include cloves, cinnamon, and alderwood. Try using any of the spices from the list at the top of the page, just as long as the ones used in the spices you are planning to add to your dish do not taste as “saffron”-like or have the aroma of saffron flowers. The point is that you should be prepared to try many of them before selecting the best one for you.
What should you add to a dish when you’re making it with saffron?
Saffron has a strong aroma
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