The Rose of Saffron: The World’s Most Expensive Spice
by Sharee Solow
Some spices cut like a knife, but sultry saffron envelopes classic ingredients with an alluring color and scent that can be difficult to describe. Use a blindfold on your keenest gourmand and see if they can identify the taste and aroma of this ancient culinary additive! To this day, the Castilla La Mancha region of Spain, with a unique combination of soil and climate, celebrates a thriving tradition of cultivating the “rose of saffron.” With a little background information, you can savor and grow this revered spice of legendary heroes and gods. Easier to grow than vegetables, anyone with a sunny window or garden spot can have enough of this ancient luxury for cooking those golden fall dishes or perfuming a cup of tea. Sometimes called “red gold,” it shouldn’t be confused with often suggested substitutes like paprika or turmeric, there is no substitute for the real thing.
To see the entire magazine article in the most recent issue of Mediterranean Gardening and Outdoor Living, click the .pdf in my website under the tab “In the News”. Don’t worry, all four pages are in English.
The Solow Design Blog 
Good morning. Cecilia here from the midwest. We used to grow saffron at home in New Zealand though i think it is too cold to grow saffron here in Illinois. But I wonder – could I grow it in a pot and pop it in the glasshouse in the winter? What do you think? c
I think you can. I’m in zone 6 just like the Midwest and they winter underground with no problem. Remember they flower in the fall and need a cold spell.
Thank you.. that is good news – so i would not need to lift the bulbs in the winter? I shall source some and run a trial.. saffron is a startling spice – I would love to grow it here..
You know how to add depth and resonance to the simple image of a crocus! It is never so simple–crocus image is so energetic…and you gave a great ‘back story’ to it! Thank you.
Thank you very much. My editor in Portugal supplied the photography for my story as he did for my article on Paprika last year. It is a lovely magazine.