Coveted and cultivated for 2,000 years for its highly prized stamens (saffron), Crocus Sativus, also known as Saffron Crocus, is a very interesting Autumn-flowering species. The Saffron Crocus bulbs can be left in the ground for 6 years, producing plenty of blooms in the first year but they save their best saffron harvest for the second year after planting. This lovely and showy crocus produces large, rich lilac flowers with distinctive purple veins and three long, deep-red stigmas that extend beyond the petals. Buy your Saffron Bulbs (Crocus Sativus) now, directly from our farms in the Netherlands with DutchGrown™. We ship our crocus sativus bulbs everywhere in Europe!
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Crocus Sativus Bulbs - Grow Saffron Crocus
Did you know that DutchGrown are specialists in the production of Crocus Sativus Bulbs in Holland? We supply the biggest bulbs on the market - 9/10 cm – and in order to maximise crocus flower saffron production, we apply a special temperature treatment to our crocus bulbs in our climate-controlled cells.
We have had a special relationship with the leading Crocus Sativus cultivator in Holland for many years, which means we are able to maintain an excellent stock. So, if you are looking to buy Saffron Crocus bulbs in the UK, you can be confident knowing that by purchasing them from DutchGrown, you are guaranteed the highest quality.
It takes 40,000 flowers to produce around half a kilo of crocus flower saffron – so it is little surprise that saffron has long been the most expensive spice by weight in the world. If you would like to cultivate your own saffron, around 150 flowers will produce around one gram. Just follow these simple steps:
When the crocuses are in flower in autumn, harvest the saffron strands by removing the long, deep- red stigmas using tweezers. (Each flower produces only three stigmas, so be careful.) Allow the harvested stigmas to dry out thoroughly by arranging them on a paper towel and leaving them for a few days in a warm, dry place, then store in an air-tight container. Use very sparingly in a wide range of dishes, both savoury and sweet, where they will add colour and flavour.