Saffron Bonanza

Makiko Goto-Widerman
Wed, 06 Nov 2013 07:57:35 PST
I like cooking, slow cooking.  I grow fresh vegetables and herbs in my garden.  
I think necessity (replacement) and curiosity might be one of reasons to use the styles for cooking.  Sometimes I can not find or forgot buying perfect
ingredients (missing one particular spice) on the recipes, then I had to use alternative replacement to compromise.  Then it turns more interesting dishes.
I grow micro green.  I run out of a packet of micro green seeds, but I found many self sow new sprouts of arugula in the garden.  I tried them for my salad.  More flavor and beautiful dark
green color  enhanced the salad dish. 


On Nov 5, 2013, at 10:46 PM, Lee Poulsen wrote:

> 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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