[Sca-cooks] growing saffron

[Susan Fox]

Not a bad idea... but on the other hand, that's why I have my own Evil 
Minion working in the Middle East and sending me back reasonably priced 
saffron.  I still have about one fist-sized "tribble" left of the "raw 
saffron" which is first-quality but not necessarily pretty perfect 
looking separate stamens.  They certainly have all the scent and flavor 
though and work just fine with rice etc.

I love my Evil Minions.  Need some more, locally.

Selene

Stefan li Rous wrote:

> Yep, yes first you have to plant the bulbs. They are apparently  
> available because several folks in the SCA have talked about growing  
> them. Their range is apparently much larger than Spain and the  
> Mediterranean, although the stuff grown elsewhere may not be as good.
>
> Perhaps it would make a good A&S project?
>
> These files in the PLANTS, HERBS AND SPICES section of the  
> Florilegium have more details including info on growing and  
> processing saffron. There are also some herb books that have come out  
> recently which have such info.
> saffron-art       (16K)  8/11/97    How to buy and select saffron by  
> Tony Hill.
> saffron-msg       (63K)  6/10/04    Types of saffron. period uses.
>
> Some of the vendors in this file might carry the saffron bulbs:
> seeds-msg         (60K) 12/27/00    Sources for period plants and seeds.
>
> Stefan
>
> =======
> First I have to plant the bulbs, right?
>
>    Cordelia
>
> Stefan li Rous <StefanliRous at austin.rr.com> wrote:
>    Ah! You're one of the folks that prefer to spend your time pulling
> all those stamins out of the flowers to make saffron?
>
> Stefan