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Ecology
(On it's way!)
Saffron | Crocus sativus
Family: Iridaceae (Iris family)
Saffron is from a flower, Crocus sativus
Saffron is a spice that comes from the orange-red stigmas of the saffron crocus flower.
A stigma is the female reproductive part of the flower. Saffron crocus only blooms for 2-3 weeks in mid- to late-fall. Each flower only produces 3 stigmas, which need to be harvested by hand due to the delicate nature of the stigmas. It takes approximately 4,000-4,500 flowers to generate one ounce of saffron, making saffron the world’s most expensive spice.
Doesn’t reproduce, only replicates
Saffron crocus has been domesticated and cultivated for thousands of years. Like all crocuses, saffron crocus grow from a corm, which is a solid storage organ that provides nutrients for the plant. The corm multiplies by generating smaller corms around it and forming genetically identical plants.
Unlike wild crocuses, these domesticated crocuses do not pollinate and cannot reproduce. They spread with the helping hands of humans, who separate the daughter corms from the mother corms so the clusters don’t get overcrowded. The daughter corms get replanted and the cycle repeats again.
Where it is found
Saffron thrives in hot, dry Mediterranean climates and is thought to be native to Greece, Persia (modern day Iran) and Asia minor (modern day Turkey).
Today, top production comes from Iran, Afghanistan, India (particularly Kashmir), with Iran being the top producer. Other countries producing saffron are Spain, Greece, Azerbaijan, Morocco, and Italy.
Historic value
Saffron was documented as early as 2300 BCE (over 4300 years ago) and, since then, has made its way around the world.
Its value made saffron a symbol of wealth and was as valuable as gold. Prized for its aroma, it was used to make perfumes and potpourri, and enhance the flavor of food. It was woven into royal textiles and was dye for clothes. It was added to makeup and infused in bath water. Saffron was also incorporated into religious ceremonies and used as medicine.
Key active compounds
Crocin and crocetin are the primary compounds responsible for the bright color. They have high antioxidant qualities, which prevent cell damage, and are anti-inflammatory.
Picrocrocin is responsible for the bitter flavor.
Safranal is the essential oil responsible for its aroma. It is also an antioxidant.
Associated with the Heart and Liver
Heart
Saffron
Liver
In Traditional Chinese Medicine, saffron has an affinity for the heart and the liver.
The heart is responsible for circulating blood. In TCM, bitter flavors are associated with the heart. The heart has bitter receptors that regulate cardiac function.
The liver is responsible for generating and storing blood.
Therefore, saffron stimulates both organs to circulates qi, circulates blood, invigorates blood, removes stagnation, opens the channels, and relieves toxicity.
Health benefits
Parts used & ways to use
Parts used
Berry
Leaf
Flower
Herbal actions & Parts used
Taste
Temperature
Moisture
Herbal Actions
Sweet, Sour, Astringent
Slightly warm
Dry
Excitation
Atrophy
Relaxation