We are a small family-owned company based in Bulgaria. All our saffron is hand picked, dried and packaged on site, our crops are looked after on a regular basis in order to achieve the highest quality saffron.

All our saffron is grown in sunny Bulgaria, hand picked, dried and packaged on site, our crops are looked after on a regular basis in order to achieve the highest quality saffron. However, you can grow saffron pretty much anywhere in the world with a medium to cool climates in a sunny spot.

Growing instructions
Plant July-October. Leave 5-10 cm between and up to 10cm deep, put in a well drained soil in the sunniest possible spot. Can plant in a pot but will b=need watering every now and then. First harvest from mid November, do not replant for at least 4 years then take out and replant as the corms have multiplied numerous times and need more space.

Harvest
Pick the saffron crocus with your fingers and once you have harvested all flowers start plucking the 3 red stigmas in the middle with your fingers and put them on a piece of kitchen towel or baking paper. Dry in the sun for a few days or in a food dehydrator at 55 C degrees for a couple of hours(depending on the quantity) until the stigmas break when you press with your fingernail. Store in a cool, dry, dark place ideally in a glass jar with some kitchen towel in it to absulrb any remaining moisture, if properly store can last 3-4 years.

Crocus flowers
You can dry the flowers in the food dehydrator until dry and use as decoration for cakes and dessert or use to make the most fragrant tea, also use as a pot pouri – it smells divine!

Cooking
Put a few stigmas, 7-10, in a few table spoons of warm water for a few mins until the water turns yellow, then add to the meal you are cooking. Also can use as decoration on top of desserts such as posh rice pudding and cakes.