Yes, but you must do so in a way that does not interfere with the enjoyment of your neighbours. To make saffron and keep it for many years requires special attention to the cultivation of plants and the cultivation of soil, which must meet the exacting standards of the age of the crop. When you have brought the plant to maturity, you should remove all excess moisture, and let it dry in shade and in a well-drained area for a period of time. After the sun-dried saffron has dried for a certain period, you must wash and dry it so that it may have a more perfect air condition. Soil treatment is similar to that for all other crops. In some varieties of plants, the root rot, the so-called “spore” rot, can be treated even before the seed has matured. It is the effect of this process that leads to a better color and flavor.
Can I grow saffron in my backyard?
No, unless you grow a large enough sample to satisfy the demand, in which case there is a market for “off-the-shelf” saffron.
How will my saffron taste?
Mostly like the fresh, white seed. There are some varieties which are grown solely for their fragrance.
My saffron is falling off! I’ve gone to the best seller’s aisle and picked the very best of it. Then why am I growing it, and not a seed crop like the others?
This is because they are grown in very narrow beds which do not have as long a period of growing as fresh plant. There is hardly any room for your saffron to grow naturally. It will take at least three years of good growing conditions before your saffron will be ready for harvest; that is, if you are fortunate enough to have the right soils for your seed. If you do not have a sufficient space for your seed, the seeds are doomed to fail through overwatering, because you will not have room for the entire plant; consequently, your crop, if kept at the plant’s normal size (20-25 kg), must be grown in a small, sheltered area. A better plant will take a year or two longer to mature in such soils.
How can I harvest the saffron?
There is a way of harvesting saffron, although, as mentioned, there is not enough commercial supply of saffron to meet the
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