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What is Saffron?
Saffron crocus (Crocus sativus) is an autumn-flowering perennial plant. It has thin green leaves, fragrant lavender-like flowers with purple veins, yellow stamens and three long bright red licks.
These lollipops of color are actually saffron itself (the so-called Red Gold), known as the most expensive spice in the world.
Saffron finds its wide application both in cooking and in medicine, cosmetics, perfumery and others.
Planting Saffron
Shaping the beds and planting with the saffron bulbs.
Technique
The soil in the Rhodope mountain region is extremely favorable and ecologically clean. Planting is done in beds, strictly observing the distance between the bulbs, so that they do not interfere with each other during reproduction over the years. In order to obtain optimal quality, the bulbs are planted deeper than usual.
Harvesting Saffron
The crop is harvested entirely by hand.
Technique
The flowering of the saffron crocus begins in the middle of October and lasts for about two weeks. Flower picking is done daily, entirely by hand, until the end of flowering.
Extraction of Saffron
Precise separation of the three stigmas.
Technique
After harvesting the flowers, the three lollipops must be removed very carefully and gently, separating only the red part. The process is extremely precise and delicate and is therefore done by hand.
Drying of Saffron
Dehydration of saffron stigmas.
Technique
It is most optimal to dry with the help of a dehydrator, because in this way the valuable qualities of saffron are preserved. When the lollipops are dried and their color turns deep dark red, the finished product is best stored in hermetically sealed glass jars.
Wintering of Saffron Garden
The saffron garden after harvesting.
The thin leaves of the crocus remain green throughout the winter months. After the onset of spring, the leaves are dried and cleaned, preparing for the new season.
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