Saffron is expensive?
Yes! Saffron is expensive and in order to produce it the seed has to be removed and soaked in water and then ground. And, if that wasn’t hard enough, the seeds need to be washed a lot just to harvest the flower! In fact, only three days after harvesting saffron the seeds need to be soaked. Why? You can buy dried saffron flowers for around $20 on Amazon. They look pretty and they contain precious, bio-active compounds that protect you from free radicals, inflammation, and other problems associated with aging. (And you can pay less on the black market for them too!)
Here’s a nice visual of the process.
What did I talk about with saffron?
I talked about the antioxidants, anti-inflammatory properties, and anti-oxidants which saffron contains. I also mentioned the plant itself. It’s beautiful, it’s nutritious, and it’s extremely useful for our health.
That’s why I’m an advocate for saffron. It’s cheap and easy to grow in your own garden and it’s an incredibly healthy and delicious dish. And, you can use it to make everything from bread to soups, and it’ll make a killer salad dressing.
How can I eat more saffron?
Saffron can be incredibly filling, so I usually use it in recipes like soups, stews, dips, dressings, chutneys, and more.
The beauty of saffron, though, is that it’ll change the texture of all your meals. It’s the perfect topping for everything! Here are some of my favorite combinations to make with saffron.
More saffron inspiration
In this post I featured a recipe from the blog, Healthy, Savory, Saffron:
1/6 cup fresh or dried saffron
1 tablespoon olive oil
1/4 teaspoon cumin
2 tablespoons fresh squeezed lemon juice
1 teaspoon smoked paprika
1/2 teaspoon coriander seed and ground
2 garlic cloves
Salt and pepper, to taste
Melt the saffron, oil, cumin, and lemon juice together in a small, saucepan.
When the saffron starts tasting hot, add the paprika, coriander, garlic, salt, and pepper
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