• Crocus sativus

Saffron Corms - Organic

"A precious spice that gently takes root in the autumn garden."

From $29.90

Number of corms 10 corms

20 corms

50 corms

100 corms

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Saffron, derived from the crocus (Crocus sativus ), is an ancient bulbous plant cultivated for millennia around the Mediterranean basin for its orange-red stigmas, one of the world's most sought-after spices. In an organic garden, each planted corm is a quiet promise: that of small mauve flowers that appear while the vegetable garden goes dormant.

Throughout the cycle of the seasons, saffron accompanies the gardener in a patient and respectful approach: planting in late summer, autumn flowering, winter foliage that nourishes the corm, and a dry summer rest. Its presence is well-suited to well-drained soil, a sunny spot, and a relationship with nature where one observes and guides rather than forces. The harvesting of the stigmas, a meticulous and almost ceremonial act, lends a distinctive fragrance to the garden in autumn.

Growing climate: Cool season
Sowing difficulty level: Medium (corm cultivation requires good drainage and attention to the rest period)
Care required: Occasional
Growth: Slow growth

Note: Crop adapted to regions with dry summers and relatively cold but not excessively wet winters; very sensitive to waterlogged soils.

Dried saffron stigmas are used as a spice to delicately flavor and color dishes: broths, paellas, risottos, tagines, desserts, and infusions. They are traditionally steeped in a little warm liquid (water, milk, broth) before being added to the recipe, in order to fully release their aroma.
The stigmas are dried in small batches, away from direct sunlight, and then stored in an airtight container, protected from light. In many cultures, saffron is also used for its aromatic properties in infusions and in certain traditional preparations, but these uses vary from region to region.