all i know it that it takes a huge amount of saffron flowers to collect enough of the pollen used as "saffron" the spice.
somebody sent me some saffron seeds, suprisingly...an extra freebie in a seed package...so i am thinking about planting the seeds i have and did a small amount of research. even if all the seeds i have sprout i will not have very much actual saffron...but i may plant it anyway .....and maybe not even harvest it that way...its kind odd to have gotten seeds, but i guess they are viable, usually its gotten with bulbs. the seeds are a bit like tiny bulbs.
though i was curious if any other part was edible/medicinal i couldnt find much info about it being used in other ways....except as an aphrodesiac- i'm sure it has been used in some other ways. i would be careful with it though, i think its quite potent.
its hard to get too much of it anyway.
and normally plants that are in those families and look like it are NOT EDIBLE at all, so be sure you have the real saffron.
i've wondered about the seeds i have, to double check, what kind it is.
i've also wondered if the flower petals are also edible, most plants that are like this, and crocuses are not edible flowers.
so ....am curious myself, perhaps someone has more answers....
Gina Ride wrote:I have been told that a single stem of saffron can be put on a cold sore within the mouth to help heal it, and also that a couple stems mixed with a glass of milk will help stop menstrual cramps. Can anyone confirm/deny this? Or know of any other uses for saffron?
saffron really effective to stop menstrual cramps
Here's a video of me picking saffron in my back yard. To the toxicity concern, saffron is deadly in very large quantities, however, I seriously doubt anyone would ever want to eat as much as it would take to manifest toxicity. The saffron crocus blooms in the fall. The icky poisonous ones bloom in the spring.
Ivon Carter wrote:Where does saffron come from?
It is Iran accounts with 95% of the worlds production Spain only produces 300 kg. India, Greece, Azerbaijan, Morocco and Afghanistan produce most of the rest (in that order).
Saffron is the dried stigmas from the flower of the saffron crocus, which is itself derived from its wild "parent" plant. As just the stigmas of the flower are used, and they are small, it makes sense that a lot of them are required to produce even a few grams of this, the world's most expensive spice.
Wikipedia has additional information, and you'll find a link below to their wonderful post on this ancient spice. Why not surf on over and check it out? You're just a click away from some insight into something that dates back to prehistoric times
EDITED to remove spam link