The cultivation of Crocus sativusthe source of the spice saffroninvolves specific environmental conditions and horticultural practices. Successful cultivation hinges on well-drained soil, a period of dormancy during summer, and adequate sunlight during the flowering season, which typically occurs in the autumn. The process begins with planting saffron corms, which are bulb-like structures, at a depth of approximately 10-15 centimeters.
Saffron, derived from the stigmas of the Crocus sativus flower, is highly valued for its distinctive flavor, aroma, and coloring properties. Historically, it has been utilized in culinary arts, traditional medicine, and as a dye. The economic significance of saffron is considerable, given its labor-intensive harvesting process and the relatively small yield per flower, making it one of the most expensive spices worldwide.