Saffron

Saffron, a highly valued culinary spice, consists of the dried stigmas of a crocus species, Crocus sativus, also known as cultivated saffron. It is a perennial herbaceous bulb plant whose flower has six tepals (tepals = floral organs similar to petals), which are mauve with violet streaks.

The flowering of the saffron crocus occurs in autumn. A single plant produces flowers throughout the entire month of October, which emerge from the ground gradually. While new flowers appear each day, they also wither very quickly (if they are not cut), within one or two days, thus making room for those that follow. Once the flowering period is over, the leaves remain green throughout winter and spring, resembling attractive tufts of grass. They then disappear in turn, leaving the bulbs in the soil, which will resume growth in autumn. By digging up these bulbs and separating the cormlets, they can be replanted to obtain an equal number of new plants.

In Valais, saffron is not cultivated only in Mund, but also thrives on the calcareous slopes of the right bank of the Rhône, notably in Ayent and Savièse.

As saffron does not produce nectar, its apicultural interest lies in its pollen. Golden yellow in color and present in abundance on the three stamens beneath the stigmas, it constitutes a good food source for bees in preparation for overwintering. Unfortunately, however, bees cannot fully benefit from it, as the flowers are generally cut daily as they appear in order to harvest the precious spice.

Other crocus species, Crocus chrysanthus or winter crocus, and Crocus vernus or spring crocus, found in meadows, along roadsides, and on embankments, flower at the beginning of spring. Yellow (C. chrysanthus) or violet (C. vernus), they provide an excellent source of pollen for the start of the season.

Ask your questions here

Saffron

See also: