 |
| Browse Plants Articles |
 |
| Bamboo Lichen Grass Bulb Perennial Climber Tree Annual/Perennial Biennial/Perennial Annual/Biennial Shrub Annual Climber Fern Corm Climber Perennial Annual Biennial |
| Power Search! |
| Browse Botanic Names |
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z |
| Sponsored By KhorWills |
| We would like to thank the team from Khor Wills & Associates for their support & assistance in ensuring this site is free for all.  Digital Forensic and IT Risk Experts |
Crocus sativus Cultivation | Propagation | General Uses Edible Uses: The flower styles are commonly used as a flavouring and yellow colouring for various foods such as bread, soups, sauces, rice and puddings[2, 4, 7, 14, 21, 27, 34, 183]. They are an essential ingredient of many traditional dishes such as paella, bouillabaisse, risotto milanese and various other Italian dishes[244]. The styles are extremely rich in riboflavin[137]. Water soluble[171]. Yields per plant are extremely low, about 4000 stigmas yield 25g of saffron[89]. Saffron is the world's most expensive spice, it takes 150,000 flowers and 400 hours work to produce 1 kilo of dried saffron[238]. About 25 kilos of styles can be harvested from a hectare of the plant[4]. Fortunately, only very small quantities of the herb are required to impart their colour and flavour to dishes[244]. Because of the cost, saffron is frequently adulterated with cheaper substitutes such as marigold flowers and safflower[244]. The flower styles are used as a tea substitute[183]. Root - cooked[183]. The corms are toxic to young animals[218] so this report of edibility should be treated with some caution[K]. For further Crocus sativus gardening information |
