Saffron is believed to have originated from Greece with wild saffron as being the parent variety. Wild saffron is botanically called Crocus cartwrightianus and its domesticated variety is the commercial saffron. The commercially cultivated saffron is botanically named Crocus sativus. It can grow upto 20 cm in height and is a bulbous perennial plant with globular corms. It is the corm that is planted for saffron cultivation. The saffron or kesar flowers vary in color from lilac to purple. The style is yellow in color while the stigmata are bright red. Kesar flowers are divided into 3 branches. The red colored stigma of the flowers are harvested and used for spice purposes.
Saffron crop requires little water. The soil must not be completely dry but just moist. Unlike a lot of other crops it does not need a very wet soil.
Allow the leaves to die down naturally in spring – don’t cut them off or remove them until they have turned yellow or gone brown.
