Saffron Crocus Bulbs for Planting

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          The Saffron Crocus is by far the most popular crocus available.  Saffron Crocus offers a beautiful white/lavender stripe bloom with bright red stigma. The stigma can be harvested, dried and used in popular recipes that call for the herb Saffron. Add this to your collection while it lasts.

          Saffron crocus is a fall blooming and fall planted variety of crocus. The first season it is planted it may not flower, however, will return for several years with purple blooms in fall. 

          • Easy to grow, plant as soon as you receive the bulbs
          • Harvesting Saffron is easy, simply pick the red stigmas on each
          • Blooms in the fall to winter. Hardy in zones 5-9
          • bulbs size 5/6 cm ( small ). After 1-3 years you can get until 5 big corms from 1 small bulb
          • Source of the world's most expensive spice, saffron

          How to grow:

          • Sow: Plant the saffron crocus bulbs in late summer, in pots or borders, in a warm, sunny spot. Space them 5.9 inch apart, at a depth of about 3.9 inch, then firm down the soil and water in well.

          • Soil: Saffron crocus require very well drained soil, especially in winter, preferably sandy loam. Wet soil causes bulb rot, so if your garden is poorly drained or heavy clay then soil amendment is needed.

          • Use for: Saffron is Perfect for all your Cooking needs, such as Golden Rice, Paella, Risotto, Golden Milk, and Teas. Saffron has many health benefits and can be used medicinally by consuming as a tea .

          • Harvesting:The first year after planting, your Saffron Crocus won't produce its best bloom. If you plan to harvest the stigmas, it's best to wait until the second or third year.

          • Growing in Containers. Saffron are easy to grow in containers. It's actually handy if you're having a particularly harsh winter. It allows you to move the container to a warmer location when frost strikes.

          • Saffron is a highly prized, crimson red spice used in cooking. It's the most expensive spice by weight anywhere in the world. Commonly harvested in the Mediterranean and then all the way to the mountains of Kashmi