Saffron is the dried, bright
red stigmas of the flower Crocus
sativus, which is a relatively
easy-to-grow perennial. It lies
dormant all summer, then pushes
its purple blossoms up through
the mulch just as other plants
are succumbing to frost. Each
blossom offers up to three
scarlet stigmas. Plant the bulbs in
summer and harvest the stigmas
in fall. A starter supply of about
50 bulbs costs about $30 and
will produce about a tablespoon of
the spice the first year.
However, each year more flowers will
grow, and therefore you'll
get more of the spice. Ultimately,
your investment will pay off.
Fresh saffron threads can be used
immediately for cooking, or
they can be dried and stored. To dry
them, place on paper towels
and leave for several days in a warm
place. Then transfer them
to an airtight container and keep in
a cool, dry place.