The propagation of Crocus sativus, from which saffron is derived, is a specialized agricultural practice. It requires specific environmental conditions and meticulous techniques to achieve successful cultivation. The process involves careful soil preparation, selection of quality corms (the plant’s bulb-like stem base), and diligent management of irrigation and pest control.
Saffron is highly valued for its distinct flavor, aroma, and coloring properties, rendering it a sought-after spice and dye. Historically, its cultivation has been concentrated in specific regions known for favorable climates, and its trade has influenced economic and cultural exchanges for centuries. The high cost of saffron reflects the labor-intensive nature of its harvesting, as each flower produces only a small amount of the valuable stigmas.
