Saffron Bonanza

Lee Poulsen
Tue, 05 Nov 2013 22:46:19 PST
I have always wondered how in the world the first people to try the styles in cooking thought to do so. I can understand throwing flowers into a cuisine, the whole flower, like squash blossoms or nasturtium petals. But just the styles? What were they thinking?

Once they found what a wonderful spice it was, it's easy to understand why they would then keep selecting for longer length styles.

--Lee Poulsen
Pasadena, California, USA - USDA Zone 10a
Latitude 34°N, Altitude 1150 ft/350 m

On Nov 4, 2013, at 10:38 PM, John Grimshaw <> wrote:

> I have used the styles of Crocus cartwrightianus as saffron and they're
> fine, just rather shorter than those of the cultigen C. sativus, selected
> somewhere millennia ago for its exceptional style length.

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