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Crocus sativus, commonly known as saffron crocus or autumn crocus, [2] is a species of flowering plant in the iris family Iridaceae. A cormous autumn-flowering cultivated perennial, unknown in the wild, [2] it is best known for the culinary use of its floral stigmas as the spice saffron.
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The Crocus sativus can be grown in many different soil types, provided it is well drained and not too wet. It is important to plant in "fresh" soil, preferably where flower bulb crops have never been grown before and certainly not from the same family as the crocus sativus, the Iridaceae.
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Saffron Crocus (Crocus sativus) create quick jewel-toned flowers in the fall garden in about 6-10 weeks (sometimes as little as 4-6 weeks) after being planted. They can be planted in the garden in zones 6-10 or can be used in containers on a patio or grown indoors. Saffron Crocus can be harvested and dried to add flavor to your favorite dishes.
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Crocus sativus is safe in normal usage, although consuming 5 grams of saffron daily may have toxic consequences. A similar-looking plant, colchicum (Colchicum autumnale), is also called autumn crocus, and all parts of that plant are highly toxic to humans and pets.
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Crocus sativus Seed Type Corm Plant Type Saffron Also known as Autumn Crocus Not only is this crocus beautiful, its stamens are also edible! The gourmets all know that Saffron can cost hundreds of dollars just for an ounce! So why not grow it yourself in your own garden?
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The Saffron Crocus ( Crocus sativus) is a surprisingly easy-to-grow flower that adds a splash of color in the fall, when this plant blooms. You can collect the stigmas to produce your own saffron, but be aware that it takes at least 150 to 200 flowers to produce around just one gram of this spice. Don't be expecting a bumper harvest!
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The Crocus sativus, or saffron crocus, has been used for centuries to grow the special herb saffron. This is the most expensive spice in the world and therefore very popular for this reason.
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When you plant your saffron crocus bulbs, place them in the ground at about 3 to 5 inches (8-13 cm.) deep and at least 6 inches (15 cm.) apart. About 50 to 60 saffron flowers will produce about 1 tablespoon (15 ml.) of saffron spice, so keep this in mind when figuring how many to plant.
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Saffron (Crocus sativus) is easily the most expensive spice on the market, which is why it might be a good idea to learn about growing saffron indoors.The care of saffron crocus is no more difficult than that of any other type of bulb. A saffron crocus is just your garden variety autumn crocus; the expense comes in the labor-intensive harvesting of the stigmas, or saffron threads.
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Style: Perennial. Grow your own flowers with these Crocus Sativus Flower Seeds. Highlights: Product Type: Crocus Sativus Use: Outdoor Plants Full-bloom Period: Summer Type: Blooming Plants Flowerpot: Excluded Location: Courtyard Size: Small Climate: Subtropics Style: Perennial.
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Jun 25, 2023 Difficulty Beginner Posted by Quentin Holland Category Saffron crocus Saffron, also known as red gold, is a highly prized and valuable spice that has been used for thousands of years. Its distinctive flavor and vibrant color make it a popular ingredient in a variety of dishes.
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What is saffron? Saffron is the most expensive spice in the world, by weight. It's not particularly hard to grow, but it takes about 75,000 flower bulbs to produce a pound of saffron, according to Britannica. Saffron is essentially the dried stigmas and styles of the Crocus sativus flower, and every bloom produces only three filaments.
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Botanical name: Crocus sativus Common Name: Saffron crocus Days to Harvest: 90 to 100 days after planting Special features: Flowers appear in fall Plant Type: Perennial Size: Grows 6 to 12 inches tall and 2 to 4 inches wide Hardiness: Zones 5 to 8 The threads inside a saffron flower are botanically known as the stigma.
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Product Details Shipping Reviews Growing guide Videos Plant Crocus sativus bulbs and grow your own saffron to use in cooking. We rarely think of bulbs as edible, but this showy fall-blooming Crocus is the source of saffron, the quintessential seasoning for paella and other dishes from the Mediterranean and Asia.