In this comprehensive guide, we'll explore different types and qualities, including Lemonfair Saffron, very cheap saffron, ground saffron, bagged saffron, and the pitfalls of improperly stored saffron. Whether you're a seasoned saffron enthusiast or a newcomer, we will equip you with the knowledge you need to make informed choices in your saffron purchases.
Saffron grown in Vermont is a wonder to many people- we might be familiar with saffron from Kashmir, Iran, or Spain. We might be familiar with traditional dishes like tahdig, risotto Milanese, or paella. But, maybe you’re curious about how to use saffron in your everyday cooking, if these dishes aren’t part of that? Let us help you a bit, going back to the basics.
When looking at a recipe, think about if saffron goes well with its flavors:
For sweets, saffron’s floral notes make a wonderful, surprising addition.
Incorporating saffron into meals:
Implementing saffron into the recipe, you might wonder how to bring out its flavor:
This is a big question that VT saffron farmers have been discussing in the off season. We’ve discussed ideas with our friends in Tuscany and global networks via UVM’s Saffron Research Program.
In regions like Vermont, wetter weather and unpredictable snow cover can lead to challenges with corm rot. In the regions around the Mediterranean “higher temperatures and less rainfall mean that flowering happens later and later each year as the plants wait for things to cool down.” (Saffron crocus flowering is triggered by cooling temperatures.)
The Vermont 2022 saffron harvest was very light – down from 2021 and 2022. Interestingly this maps to a trend we’ve seen in parts of the Middle East and Spain as well, where saffron yields have dropped for 3 straight years.
Year |
Spain saffron harvest (kgs) |
Year over year change |
2018 |
915 |
|
2019 |
715 |
-22% |
2020 |
625 |
-13% |
2021 |
345 |
-45% |
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But what makes Spanish Roja garlic a special stand out?
We are so grateful to be featured in two recent articles on locally-grown saffron. One, a beautiful feature in Eating Well by Helen Whybrow. The other, a wonderful focus on Vermont grown saffron in Modern Farmer by Sophia F. Gottfried.
Eating Well
Why the Most Expensive Spice in the World Is Now Growing in Hundreds of Small American Farms:
Saffron is almost exclusively grown in Iran, Spain, India and Afghanistan. So why are fields of it blossoming on this Vermont farm just before the snow falls?
Check out the gorgeous photos of one of our family farm partners, Calabash Gardens, and explore some of the recipes!
Modern Farmer
How Vermont Became an Unlikely Hotbed for Saffron:
A chance meeting of minds led to the discovery that growing and harvesting the spice suits the climate while also providing farmers extra income in the off-season.
Wishing you a happy and healthy 2022
-Hannah and Parker