How to Get to Know Saffron

Saffron is the king of herbs. It is the most expensive there is. Saffron is the stamen from a crocus plant which main grow around the Mediterranean area. It takes 75,000 plants to create 1 pound of saffron. It is hand picked as well. It has grassy leaves with lavender flowers that bloom in the fall of the year. The saffron crocus is not grown in abundance the United States. We are one of the primary importers however. Most people do not raise the plant in their herb gardens.

Difficulty: Easy

Instructions

Things You'll Need:

• Local grocery with a specialty department
• Herb store or specialty store
• Shopping time
• Online ordering
• Cash to spend
• Airtight jar for storage after opening.

1. The cultivation of saffron can be traced back some 3000 years. Each of the plants produce 3 stamen which when dried is the saffron itself. It is very strong and can have a bitter taste if over used so, the quote a little goes a long way is the truth for saffron. It is hand picked and dried. After opening, seal the remaining in an airtight glass jar for storage.

2. Saffron is used in rice dishes, stews, Chicken Fricassee, breads and eggs. German dishes call for saffron in noodles and pot pies. In Britain it is used for saffron cakes.

3. "For those at death' s doore and almost past breathing, saffron bringeth breath again", John Gerard, old past time herbalist.

4. Saffron Rice Recipe
   
   2 cups uncooked rice 2 tbsp margarine or butter 2 tbsp olive oil
   2 cups chicken stock 2 cups white wine 1/2 tsp saffron
   salt and pepper to taste
   Brown rice in butter and oil in skillet. Add chicken stock. wine and saffron. Cover and cook over low heat until liquid is absorbed. Season to taste. Enjoy!

Tips & Warnings

• Saffron also makes a good yellow dye