What is saffron? Steps to growing saffron. Related products. Find a store. Buy now. Related articles. Growing herbs indoors What better way to add a personal touch to a home-cooked meal than with your own homegrown herbs? Read more. Our products. Where to buy our products. What to do this month. The colour, flavour and aroma of saffron are mainly due to crocin, picrocrocin and safranal, respectively. Due to very high crocin content and rich aroma, the Kashmir saffron is famous worldwide and commands a premium price over the saffron available from Spain or Iran.
Saffron is a legendary crop of Jammu and Kashmir produced on well drained karewa soils of Kashmir and Kishtwar where ideal climatic conditions are available for good growth and flower production. It grows at an elevation of m amsl. Saffron crocuses are sun-worshipping plants so they love to be planted in dry open areas rather than in the shade. They do best with at least six hours of direct sunlight a day and well-drained soil.
She also planted corms under this allee along the carriage road through my lower hay fields. This allee is planted with London planes and smoke bushes. Here, she placed the corms about four inches apart.
Do you know the difference between a corm and a bulb? Both corms and bulbs are parts of the plant that store food to help it grow and bloom. A bulb is a plant stem and leaf that grows underground in layers. A tiny version of the flower is at the center of the bulb.
Tulips, lilies, iris, daffodils and onions are examples of bulbs. A corm is an underground stem that serves as the base for the flower stem and is solid, not layered.
Using the dibber, Hannah creates a hole at least four to six inches deep. There are already many other spring-blooming bulbs planted here, so she is very careful when planting the saffron. In general, holes should be three times deeper than the length of the corm or bulb.
For planting smaller corms like these, the dibber is the prefect tool — fast and efficient. There are any number of uses for saffron once you've grown it. It's prized by foodies for the unique flavor and color it lends to a dish, and it's especially good when paired with rice, seafood and citrus. It's also a permanent dye. When you read about Buddhist monks in "saffron-colored robes," that's often literally true, and saffron has many uses in traditional medicine as well. Saffron crocuses are not a difficult crop to grow.
They're propagated from corms, a fleshy bulblike root that's planted in summer for an autumn harvest. You need to have reasonably warm and dry summers and autumns, although a little rain is fine.
The soil should ideally be light, sandy and well-drained because saffron doesn't tolerate heavy or wet soils. The crocuses blossom in October, and you need to pluck the flowers and harvest the filaments as soon as possible after they've bloomed.
The corms divide with the passing years, and you can separate and replant them to increase your stock of crocuses.
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