Saffron Harvest in Khorasan — From Field to Drying and Grading

Saffron is obtained from the flower of the plant Crocus sativus. This plant is a perennial bulbous plant from the Iridaceae family. Each bulb (corm) produces 1 to 3 purple flowers in autumn. Each flower has exactly 3 red-colored stigmas (stigma) which is the commercial saffron. To produce 1 kilogram of dried saffron, approximately 150,000 to 200,000 flowers are needed.

Separate the saffron threads based on length and color. Complete dark red threads (without yellow section) have the highest quality and are called "Sargol" or Negin. Threads that have a slightly yellow section are called "Pushal". Broken or crushed filaments should be kept separately. This classification has a significant impact on the final price.

Dried saffron should be brittle and break with finger pressure — not bend. The color should be dark red with a brownish tint. If the saffron threads are still flexible, they should be dried longer. The weight of saffron after drying will be approximately 20 percent of its fresh weight (a ratio of 5 to 1 fresh to dry weight). The smell of dried saffron should be fragrant and mild.

Place a few saffron threads in cold water. Authentic saffron slowly (10 to 15 minutes) releases a golden yellow color and the threads remain red. Counterfeit saffron immediately releases red color and the threads become colorless. Also, rub it between wet fingers — authentic saffron gives a golden yellow color, not red.

Typical yield: approximately 1 kilogram of dry saffron is obtained from every 150,000 flowers. Each hectare of land (with a density of 50 corms per square meter) produces approximately 3 to 5 kilograms of dry saffron. Record the final weight, number of flowers, harvest date, and climatic conditions. This information is essential for improving the harvest in subsequent years.