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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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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 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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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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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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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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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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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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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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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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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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Description. Saffron: This is far and away the most popular fall-flowering crocus, and here's why. In recent years, the spice, saffron, has become increasingly expensive, (often as high as $70 oz.) so more and more gardeners are growing their own. These beautiful purple crocus will open and offer you pure saffron on each flower's 'stigmas.'.

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Saffron, Holy Saffron (Crocus sativus) bulbs, top size. Rated 5.00 out of 5 based on 4 customer ratings. ( 28 customer reviews) $ 14.95 - $ 220.90. Family: Iris (Iridaceae) Hardy to Zones 6 to 9. (Zang Hong Hua) Perennial cormous plant flowering to 6 inches, native to Southern Europe, Asia Minor and Iran.

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