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I've been reading about saffron and with it being the time of year that the crocuses are coming through it got me wondering if it possible to forage for this expensive spice. Saffron, of course, is the stamen of crocus sativus, so I am wondering if it is possible to find this particular plant in the gloomy north of England or if the average crocus that you find in a municipal park would provide a worthy substitute.

Would anyone have any suggestions?

Hi and welcome! The saffron crocus is an autumn flowering one. I've no idea whether spring flowering crocuses (crocii? ) could be used instead or whether they are even edible. Somehow I imagine not or else we'd all be doing it!

I'm afraid the saffron crocus only grows in hot, semi-arid locales. Luckily, I live in such a climate, so will give growing them a whirl. Thanks for the idea

contadina wrote:I'm afraid the saffron crocus only grows in hot, semi-arid locales. Luckily, I live in such a climate, so will give growing them a whirl. Thanks for the idea

not forgetting that it takes somewhere of the order of 20,000 stamens to make up an ounce of saffron. ounce for ounce it is worth more than gold (usually)

frozenthunderbolt wrote:not forgetting that it takes somewhere of the order of 20,000 stamens to make up an ounce of saffron. ounce for ounce it is worth more than gold (usually)

- all picked by hand I'll definitely only be doing it for domestic rather than commercial use