My first saffrons this year.

Wow my Saffron sativus the ones I use for cooking bloom in the autumn ...

Still a lovely photo! :)

Very pretty.
I posted a picture for you Katarina which has nothing to do with gardening but thought that you might find it interesting. I will delete it after you see it.

Hi, Klahanie,lol, OK, where is it? Rushing to your wall.

Amy, are you picking their stigmas and dry it? I am really surprised, as saffron needs mountain climate.

Yes Kat ,I pick the stigmas early in the morning or just as the crocus is opening I dry it in the airing cupboard and then store it in a glass jar ready for use , If you would like to Google Saffron Walden in Essex you will see it was a major English centre for the production of the Saffron crocus ,their wealth was built on it hence it's name . I harvest mine in the autumn right through to October /November that's why I was surprised at yours being ready now but then I'm not very good at knowing the seasons in another countries , we definitely don't have any mountains here in Norfolk it's very flat , I think I did a blog on my Saffron a long time ago I will have a look to see !

It's on my page 3 blog 4th Oct.2011 :o)

Thank you, i will have a look on that. Interestingly, in Slovakia is a valley in which there lived people who were merchants with herbs and saffron. They walked miles and miles doing there business- records were Siberia, Turkey, Holland, Norway. They always came home after selling saffron and also got rich compared to others. Their typical sign was a large white brick wall gate to their yard sith symbols of circle. They were self educated, spoke several languages and knew a lot about herbal therapy and simple surgery. I wrote an article a out them, will have to look after photos from there, too.

Thanks for the information Kat , it was time for me to dig my bulbs up last autumn they need dividing every 2/3 years the baby bulb-lets are called daughters I replanted them and now have a Saffron bed twice the original size so hopefully more Saffron to pick this autumn ..

I wonder, why had saffron so high value in the past?

Perhaps because it's time consuming to pick and weighs so little you only get a couple of Stigmas from each flower , plus you are suppose to pick it at dawn or before the bloom has properly opened for the best flavor it's said to be worth it's weight in gold ! it's back breaking work to :o(

Yes, I know this, but why was it picked ? I mean, what it was used for, that there was such a high demand?

I've no idea Kat ,apart from the flavour I believe it was used as a dye for clothing before modern technology .. but I'm not sure about that ...

Hi Amy, that is interesting. I found on internet, that in the 7th century B.C. saffron has been used as treatment for some ninety disorders! Cleopatra used a quarter-cup of saffron in her warm baths, as she prized its colouring and cosmetic properties. She used it before encounters with men, trusting that saffron would render lovemaking yet more pleasurable.Egyptian healers used saffron as a treatment for all varieties of gastrointestinal ailments, interestingly, for the same healing purposes it was used by Slovak herbalists. The ancient Greeks and Romans prized saffron as a perfume or deodoriser and scattered it about their public spaces: royal halls, courts, and amphitheatres alike. When Nero entered Rome they spread saffron along the streets; wealthy Romans partook of daily saffron baths.
So maybe there is explanation for a high demand after saffron in old times. Interesting, isn t it? And what do you use it for? I put saffron only in the soup or rizotto. But would like to know more recipes, if you have.

That's very interesting Kat thank you , I use my saffron mainly in Risotto 's ,also I have a recipe for Norfolk Saffron Shortcakes I will copy that down for you tomorrow it's late now time to get ready for bed.. :o)

Kat I have sent you a PM with the Saffron recipe for the Norfolk shortcakes .. if you Google Saffron recipes you will find lots more ideas ..... Happy cooking :o))