[Sca-cooks] Growing saffron (was Isinglass)

[johnna holloway]

There's a chapter on growing saffron in the
new hardcover Secrets of Saffron by Pat Willard.
Willard writes about growing it in Brooklyn.
You apparently harvest each flower two or three
times. Very time consuming and back breaking work.
Which is why it's a speciality expensive product.
Johnna Holloway Johnnae llyn Lewis

I should also mention that this book has a chapter
on the SCA in it, entitled "The Red Bodice of the
Middle Ages" pages 86-95.