Soon it will begin again: the saffron harvest . Every autumn, for just a few weeks, the fields are transformed into a sea of purple blossoms when the saffron crocus (Crocus sativus) blooms. But how does this special plant actually grow, and why is its cultivation so unique?
What kind of plant is saffron?
Saffron comes from the saffron crocus , a delicate crocus species originally from the Khorasan region of Iran. The purple flowers are beautiful, but their true treasure lies in the three red stigmas harvested as saffron. These tiny threads impart their incomparable aroma and intense golden-yellow color to dishes.
Requirements for cultivation
Saffron needs very specific conditions to thrive:
- Climate : Hot, dry summers and cold winters are ideal.
- Soil : Permeable, calcareous soils with good drainage are necessary, as waterlogging would damage the tubers.
- Altitude : The saffron crocus grows particularly well at altitudes between 1,000 and 2,000 meters.
These special conditions make saffron one of the most demanding crops in the world.
How does the saffron crocus reproduce?
The saffron crocus is sterile – it does not produce seeds. Instead, it reproduces via corms (cormus) . These corms divide in the soil and develop into new plants. To maintain high quality, they are regularly dug up, divided, and replanted.
Field size and maintenance
Saffron is usually grown on smaller fields because it requires so much manual labor. Even on one hectare, several hundred thousand flowers can grow – but each one is picked by hand .
Important points regarding care:
- Regularly turn the tubers to prevent soil depletion.
- Protection from weeds that deprive the saffron crocus of nutrients.
- Take care when watering: too much water destroys the tubers, too little prevents flowering.
Why doesn't saffron grow (hardly) in Germany?
There are small-scale attempts to cultivate saffron in Germany, but the conditions are not optimal .
- The summers are too mild and humid.
- Many soils retain too much water → risk of rot.
- The plant needs a very specific rhythm of heat and cold, which our climate hardly provides.
That is why saffron thrives particularly well in traditional regions such as Iran, Afghanistan, Kashmir or Spain.
Conclusion
The upcoming saffron harvest demonstrates that saffron is not simply a spice, but the result of patience, dedication, and centuries-old tradition . Every single thread that later ends up in the kitchen was harvested by hand with the utmost care – and that is what makes it so valuable.
