Saffron Cultivation & Harvesting: The Complete Guide from Planting to Drying

Cultivation of saffron – the basis for high-quality spice

Saffron thrives in warm, dry climates with little rainfall. The plant prefers well-aerated, permeable soils with a neutral to slightly alkaline pH (6–8). The choice of location is crucial for successful saffron cultivation.

Planting time and preparation

The saffron corms are planted between July and September – ideal for flowering in the fall. The soil is dug deeply and fertilized with organic fertilizer (e.g., sulfur). The soil is enriched and loosened with organic matter (e.g., compost or manure). Drip irrigation helps ensure even moisture distribution.

Growth conditions

Saffron loves sun—the more light, the better the flowering. The location should be sheltered from the wind but open. Avoid waterlogging, as this promotes fungal diseases.

Vegetation cycle – the year-round life rhythm of the plant

Saffron has an unusual vegetation cycle:

• Autumn: purple saffron blossom appears
• Winter: formation of leaves, photosynthesis
• Spring: Retreat into the tuber
• Summer: Rest period (no water required)

Flowering time – When the plant shows its valuable stigmas

In October or November, the purple saffron blossoms open for a few days. Each blossom contains exactly three red stigmas – these are the precious saffron threads.

Harvest time

The saffron harvest begins early in the morning, when the flowers are still closed. This preserves the full aroma. The stigmas quickly lose their quality, so quick action is required.

Harvest – handcrafted for the highest quality

The harvest is done entirely by hand. Each individual blossom is carefully picked. The red stigmas ( saffron threads ) are then removed – a process known as "roasting" the blossom.

Drying – The process that preserves the flavor

Immediately after harvesting, the saffron threads are dried – traditionally over a light coal or wood fire, today often in drying ovens at 35–45 ° C. Even , slow drying is important.

Drying instructions

• Place threads on tissue paper
• At low heat (e.g. oven with door slightly open)
• 20–30 minutes until the threads crackle

Storage and quality assurance

Dried saffron is stored in a light- and airtight container – e.g. B. in glass containers . Stored in a cool , dry place, saffron retains its quality for up to two years.

Challenges in saffron cultivation

Although saffron appears robust, it is sensitive to:

• Waterlogging → fungal infestation
• Nematodes → root destruction
• Field mice → eat tubers

Modern innovations – efficiency in saffron cultivation

New technologies help with sustainable saffron cultivation:

• Drip irrigation
• Sensors for soil monitoring
• mobile drying units
• mechanized sorting of threads

Conclusion

Growing saffron is demanding but rewarding work. Every step—from planting to harvesting to drying—is crucial for quality. Thanks to modern technology, high-quality saffron can be successfully cultivated even outside of traditional regions.

Frequently asked questions about saffron cultivation and harvesting (FAQ)

History of saffron

What is saffron?

Chemical composition of saffron

Saffron varieties

Uses of saffron

Properties of saffron

Why is saffron so expensive?

How do you recognize real saffron?

How do you use saffron correctly?

Methods of saffron fraud and how to recognize it