{"id":703,"date":"2008-10-14T18:46:54","date_gmt":"2008-10-14T18:46:54","guid":{"rendered":"http:\/\/medicinalherbinfo.org\/000Herbs2016\/?p=703"},"modified":"2025-05-14T20:20:22","modified_gmt":"2025-05-14T20:20:22","slug":"im-going-grow-saffron","status":"publish","type":"post","link":"https:\/\/medicinalherbinfo.org\/000Herbs2016\/2008\/10\/14\/im-going-grow-saffron\/","title":{"rendered":"I’m Going to Grow My Own Saffron!"},"content":{"rendered":"

\"Saffron<\/p>\n

I admit it, I’m a huge lover of paella, that wonderful Spanish rice and seafood and whatever-else-you-want-to-add dish! The only drawback is that for a truly tasty pan of paella, one must use the most expensive spice in the world…saffron. It’s made from the tiny filament in the center of a specific crocus flower and must be harvested in the fall using a pair of tweezers!<\/p>\n

The incredibly wonderful news is that I found a source for the bulbs of the saffron crocus!<\/a> It’s a web site for the Rosemary House<\/a>. I just ordered a bunch of bulbs and apparently, this is the perfect time of year to plant them. so next fall, about this time, I should be able to harvest my own saffron.<\/p>\n

So if you like dishes that use saffron, you have a choice of substituting turmeric (not perfect, but it’ll do in a pinch) or you can grow and harvest your own saffron!<\/p>\n

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