Ruqayyah Snyder
Saffron is a spice derived from the flower of the Crocus sativus, a flowering plant that is entirely dependent on human activity to reproduce and spread. It is known for its flavour, aroma, and vibrant colour, and is often said to be the most expensive spice globally due to the time and labour involved in growing and harvesting it. It can be grown in Australia, with farms in Tasmania, New South Wales, and Victoria. Saffron crocus thrives in a climate with cold winters, making it ideal for arid, temperate, and cold climates, especially those that experience regular frosts.
| Characteristics | Values |
|---|---|
| Climate | Cold winters, hot summers, and dry autumn days |
| Soil type | Light sandy soil with excellent drainage |
| Sunlight | North-facing, bright sunlight, at least 6 hours of full sun each day |
| Watering | Water in early summer, but restrict watering once the leaves appear |
| Harvest time | Autumn, from mid-to-late autumn |
| Yield | 1 gram of saffron from around 170 saffron crocus flowers |
| Uses | Culinary (paellas, curries, condiments, desserts, etc.), medicinal, skincare |
| Regions | Tasmania, Victoria, New South Wales |
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What You'll Learn
Saffron farms in Australia
Saffron is one of the world's most expensive spices, renowned for its flavour, aroma, and vibrant colour. It is often grown in backyards or on sunny patios and brings an exotic lift to dishes with its warm, full mouth flavour. Saffron is derived from the flower of the Crocus sativus, a perennial and sterile flowering plant that is dependent on human activity to reproduce and spread. The stigmas of the flower, also called threads, are the saffron.
Eladnelle Farm in Tasmania is a 250-acre saffron farm founded in 2017 by Jen and Lee Hancock. The farm has since been named a gold medallist for its produce. Eladnelle Farm's co-director, Jen Hancock, notes that saffron has a positive effect on health and can be used to treat various ailments, including soothing an upset stomach, protecting the heart, and stymying macular degeneration. The farm's website offers recipes, information on the benefits of saffron, and an online store.
Argyle Australian Saffron, located on the foothills of Mount Canobolas in Orange, New South Wales, is another major saffron producer in Australia. The farm began with 2,500 hand-planted saffron corms, which yielded about 10 grams of saffron during their first harvest in 2018. Argyle also focuses on the health benefits of saffron, producing a range of saffron-based products, including ground and whole saffron, saffron and chamomile tea, a saffron recipe book, and a saffron rescue facial oil. The farm's website provides more information on their products and their benefits.
Tas-Saff is a family-owned, multi-award-winning saffron business in Tasmania, producing some of the world's highest-quality saffron. The business has recovered from once-in-a-century flooding that almost wiped out their entire crop and has since become one of Australia's most successful saffron producers.
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Ideal climate conditions
Saffron crocus (Crocus sativus) is a flowering plant native to the Mediterranean and Indian regions. It thrives in full sun and well-drained soil, making it well-suited to Australia's temperate and arid climates.
When growing saffron, it is important to choose a permanent location that receives at least 6 hours of full sun each day. The plant prefers a light, sandy soil with excellent drainage and a slightly acidic pH of around 6.5. Saffron crocus requires a cold winter with a few frosts to flower successfully, so it is well-adapted to regions with cold winters and hot summers, such as Tasmania, Victoria, South Australia, and the drier areas of New South Wales.
The bulbs should be planted in early spring to mid-summer while they are dormant, at a depth of about 12 cm in heavy soils or deeper in sandy soils. It is important to keep the soil moist during the active growing phase and to restrict watering once the leaves appear. While saffron bulbs will continue to grow in the same spot for many years, lifting and replanting every three to four years can ensure a more reliable crop of flowers.
Saffron crocus typically blooms in mid-to-late autumn, with each flower producing three bright red stigmas, which are the valuable saffron threads. The stigmas are harvested by hand, using tweezers to pluck them from the flower, and then dried in a sheltered spot for several days before storage.
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Planting and growing process
Saffron is a glorious traditional spice that can be grown in a backyard or sunny patio. It is often said to be the most expensive spice globally due to the time and labour involved in growing, cultivating, and picking it. It takes around 170 saffron crocus flowers to produce just one gram of saffron. Saffron is made from the saffron crocus (Crocus sativus), a small brown corm that produces fragrant, light purple flowers in autumn with broad-spreading petals and three brilliant red stigmas that turn a deeper colour as they age. Those stigmas are the saffron, derived from the Persian word 'za’ferân', meaning yellow.
- Choose a permanent, sunny location with at least 6 hours of full sun each day.
- Ensure the soil is loose and well-drained, and dig in some organic matter a couple of weeks before planting the corms.
- Keep the soil weed-free until planting.
- Plant about 12 cm deep in heavy soils, or deeper in sandy soils, from early spring to mid-summer while they are dormant.
- The bulb beds should be watered in early summer, but restrict watering as soon as the leaves appear.
- Saffron will continue to grow for decades in one spot, but lifting and replanting every three to four years will give a more reliable crop of flowers.
- After flowering, fertilise plants with blood and bone or pelletised chicken manure and allow the foliage to die down naturally.
- Once the foliage has died down, cut the leaves off at ground level.
- Crocus corms can remain in the ground for several years without lifting.
- Mulch heavily with lucerne or pea straw in summer to protect them from hot temperatures.
- The flowers can be harvested whole, and the stigmas can be detached. Pick the flowers early in the morning just as they open.
- Peel back the petals and remove the three red stigmas by pinching them off at the base using your fingers or a pair of tweezers.
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Harvesting saffron
Saffron is the derived stigma of the saffron crocus flower, also known as Crocus sativus. It is a highly prized spice, with a pleasant aroma, vibrant colour, and exquisite flavour. Saffron is one of the most expensive spices in the world due to the intense labour involved in growing, cultivating, and picking it. The process of harvesting saffron is quite laborious and time-consuming, but the resulting spice is well worth the effort. Here is a step-by-step guide on how to harvest saffron:
Planting the Saffron Crocus Corms:
Plant the saffron corms in late summer, from early spring to mid-summer while they are dormant. Choose a sunny location with at least six hours of full sun each day and ensure the soil is loose and well-drained, and dig in some organic matter a couple of weeks before planting. The corms should be planted about 12 cm deep in heavy soils or deeper in sandy soils.
Caring for the Saffron Crocus Plants:
As the plants grow, ensure they receive adequate sunlight and water. Saffron crocuses are sensitive to temperature and require full sun to partial shade. Restrict watering as soon as the leaves appear. After flowering, fertilise the plants with blood and bone or pelletised chicken manure to help the bulbs absorb nutrients for the next growing season.
Harvesting the Saffron Stigmas:
The best time to harvest saffron is during mid-to-late autumn, specifically in April in Australia, when the flowers are fully open and fresh. Pick the flowers early in the morning, gently placing them in a basket. The bright red stigmas, also known as threads, can then be carefully plucked from the flower by hand or with tweezers. It takes an enormous amount of stigmas to make a pound of saffron, so this process can be very time-consuming.
Drying and Storing the Saffron:
Once the stigmas have been harvested, they need to be dried over heat. The dried stigmas can then be packaged and stored for use in various dishes. Saffron is commonly used in Spanish paellas, Italian risottos, and Iranian and Asian recipes. It can also be made into tea and has been associated with various health benefits, including soothing an upset stomach and protecting the heart.
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Uses of saffron
Saffron is widely used as a spice and colouring agent in food. It is also used for its medicinal properties and health benefits. The spice is often added to paellas, curries, seafood, cheeses, creams, rice puddings, cakes, and biscuits. It is also used to make saffron rice and potatoes.
Saffron is also used as a dietary supplement and is available in capsule form. It is said to have several health benefits, including acting as an antioxidant, an anti-inflammatory, and an aphrodisiac. It is also believed to help with weight loss, improve memory and learning ability, and positively impact the female reproductive system.
In addition to its culinary and medicinal uses, saffron is also used in skincare products. Its high antioxidant content, as well as its anti-bacterial and anti-inflammatory qualities, make it ideal for evening and brightening the skin.
Saffron is also used to dye fabrics. In the past, saffron-dyed sheets were believed to restore the ill or weary, and it was used in Lenten dishes for its restorative power.
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Frequently asked questions
Saffron is grown in various regions of Australia, including Beechworth, Victoria, Tasmania, and New South Wales.
The recommended planting time for saffron is autumn and early spring.
Saffron thrives in full sun with at least 6 hours of sunlight daily and well-drained soil. It prefers a climate with cold winters and hot summers.
Saffron bulbs can produce saffron year after year, offering a continuous supply of saffron threads. The harvest time is typically in April and runs for several weeks.
Growing saffron in Australia ensures the saffron's purity and quality. Australian saffron is known for its exceptional quality, sustainable cultivation practices, and "paddock to plate" philosophy.
