No mechanized method has been developed for growing saffron flowers yet. because of the value of even a small amount of it, farmers still prefer to harvest saffron on their own. Because the threads are so delicate, each one must be removed gently by hand. After the stigmas are separated from the flowers, they are dried professionally to maintain their red color and unique taste and to prevent the penetration of moisture during packaging. The flowers are also small and grow very close to the ground, making the whole process centralized.
Stigmas are part of a flower that has a fragrant and sweet aroma and taste. If one puts saffron in water, it will create a beautiful red-orange color. This is probably one of the reasons why delicious foods find beautiful and captivating aromas and colors. Like other spices, it is used in desserts and other delicious foods.
Saffron is probably the most expensive plant you can find on Earth. It is usually sold in grams or even ounces, and only a few red threads of this delicious and exquisite plant make up a few grams. In the market, it costs about $3,000 to buy high-quality saffron for 2 pounds (about 1 kg), so at that price, a pound can be as high as $1,830. Such pricing makes these spices even more expensive than gold. That is why it is usually called “red gold“.
Saffron harvesting method
Unlike many flowers, saffron does not grow by seed and you must use Crocus to grow it. The product of this Crocus can be harvested for several years. Harvesting this plant is a laborious process and it is your skill in harvesting the product that makes it quality or spoiled. Three stigmas grow in the center of each purple cup-shaped flower. The best time to harvest saffron stigmas is early in the morning on a sunny day when the flowers are fully open and still vibrant and lush. One of the most important issues in saffron cultivation is picking saffron flowers at the right time.
After picking the saffron flowers, take the saffron stigmas with your fingertips and gently pick them. Due to its sensitivity as well as the price and value of these fields, saffron is still harvested using traditional methods and by hand, and there is no way to harvest these delicate fields mechanically. After picking the stigmas for use in cooking various foods and beverages, store them in a sealed container in a warm, dry place. After harvesting, stop watering and allow the bulbs to water naturally during the rainy season and winter.