About Saffron

Saffron is the name given to the three-pronged dried, red stigmas of the Crocus sativus corm (bulb). Saffron is the oldest spice in the world with a steady market demand in line with population growth. The saffron crocus is thought to have come originally from Greece and Asia Minor, but it has been cultivated from times beyond historical record. It was used in ancient Persia, and was known at the time of King Solomon (circa 960 BC).

Saffron is a spice that is used as a colouring and flavouring agent in many foods such as bouillabaisse, paella, rice, risotto, cheeses, puddings, tea, bread, butter, pastries, ice cream, confectionery and liqueurs. Its flavour cannot be copied.

It is also used in medical applications. Its chief medicinal properties are attributed to its having antispasmodic, anti hysteric, stomachic, expectorant, stimulant and aphrodisiacal qualities.

It is also a rich source of Vitamin B2, riboflavin, carotenoids (anti-cancer) and contains traces of vitamins A, B, B1, B2 and C. Current research trials are looking into the reversal of macular degeneration of the eyes using saffron.

Check our the link below, an interesting radio interview with Jonathon Stone, ABC Australia about the medical effects and benefits of saffron use.

Click here for Jonathon Stone's audio interview on saffron health benefits




It takes 200 sq metres to fit 5000 saffron corms. Corms are available Dec/Jan when dormant. Please contact us to pre order your corms.

Corms like a pH6 well-drained soil and full sun. No need to irrigate as we get the rain in March. Some growers use raised beds but we just plant 10 cm deep and apart and then rake soil from path to cover them so they are slightly raised anyway. We use organic Living Earth compost on top as this keeps the weeds down for us, and mulches the corms.


Saffron means joy and happiness


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