Crocus sativus
herbSaffron crocus (Crocus sativus) is a small, fall-blooming crocus grown to produce saffron, the worlds most expensive spice. Each lavender-purple flower yields just three vivid red stigmas, which are picked by hand and dried. The corms are planted in late summer and bloom that same autumn, with grass-like foliage that persists through winter and dies back in late spring. It is hardy to about USDA zone 6 and, with the foliage as winter insulation, survives in zones 4 and 5. It needs full sun and very sharp drainage, and the corms must be protected from burrowing rodents.
Sun
full sun
Water
Every 7 days
Harvest
~50 days
Difficulty
medium
Lifecycle
perennial
Comes back every year
Spacing
3-4 in apart
Planting Depth
3 in deep
Soil pH
6.0-8.0
Soil Type
Well-drained, sandy loam
Hardiness Zones
Zones 5 – 9
When to Fertilize
Top-dress with compost or bulb fertilizer in fall as growth starts
Fertilizer
Low-nitrogen bulb fertilizer or compost
Plant saffron corms as soon as you get them in August or early September, about 3 in deep and a few inches apart, in full sun in light, very well-drained, sandy soil; standing water rots the corms. Do not hold corms over to spring, as they will sprout and die. Flowers appear roughly four to six weeks after planting, in late October into November, followed by foliage that grows through the cool months and dies down by late spring, when the planting can be left dry and dormant. Lift and divide crowded clumps every few years. Line the bed with hardware cloth to keep squirrels, voles, and mice from digging the corms.
Direct sow
Nov 12
Projected first harvest
Jan 1
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Tunnel and eat corms; line the bed with hardware cloth or plant in baskets
Dig up newly planted corms; cover with wire mesh until established
Gnaw dormant corms; use barriers and keep the bed clear of debris
Fungal rot in wet soil; plant only in very well-drained ground and never let water stand
Harvest saffron on a dry, sunny morning, picking the open flowers by hand soon after they open. Carefully pull out the three long red stigmas from each flower and dry them gently until brittle, then store them airtight away from light. It takes roughly 150 to 170 flowers to yield a single gram of dried saffron, which is why a small home patch still provides plenty for the kitchen.
Saffron is used in tiny culinary amounts for its color, aroma, and flavor rather than for nutrition. A few threads steeped in warm liquid color and flavor rice, breads, and other dishes.
Saffron used as a culinary spice, a few threads at a time, is safe. Very large medicinal doses of saffron are toxic and can be dangerous in pregnancy, so use only food amounts. Be sure you are planting the true saffron crocus (Crocus sativus, autumn-blooming with red stigmas) and not the unrelated and highly poisonous autumn crocus (Colchicum autumnale), which looks similar but is deadly.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.