Saffron Crocus sativus

Saffron is a species of crocus that is grown for its prized orange stigmas and styles. This expensive and labor-intensive spice is used to dye fabric but mostly to flavor foods. It is unknown in the wild and is a product of 3500 years of selective breeding by several different civilizations. This short plant has purple to lavender flowers that appear in fall for a 1–2-week period when the saffron spice can be collected. Each corm produces several flowers. The leaves are narrow and grass-like and appear shortly before flowering.

The corms should be planted 4 inches apart and 4 inches deep in well-drained soil with moderate levels of organic matter in full sun. The corms will multiply each year and can be divided to produce more plants. Plant in borders, walkways, rock gardens or in mass plantings. To harvest the saffron, remove the bright orange stigmas and use fresh or dry and store in air-tight containers for later use.

American saffron refers to safflower, Carthamus tinctorius, whose flower heads yield a dye used as an adulterant to true saffron

Problems: Subject to fungal disease if the blooming period coincides with a wet period or root rot if planted in a wet location. Squirrels, mice and other rodents may eat the corms.