这篇文章是在诊所等医生时看到的一篇文章，用手机拍下来，再打下来。年轻时喜欢把中意的文章摘抄，现在则是打下来，练练手指。另外，觉得这种方式可以把文章理解／记忆得更清楚些。可惜忘记把封面拍下来，下次得记得。这篇是讲述如何种植臧红花，作者是Chloe Thomson。
Saffron / Time to plant （杂志的日期是5，6月份吧，澳洲时间秋冬季）
The Golden Spice
So labour intensive is the production of saffron. The threads are worth more by weight than any precious metal
- Chloe Thomson
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Saffron label Common name: Saffron Botanical name: Crocus sativus Family: Iridaceae (iris family) Aspect & soil: Full sun; rich, well drained soil Best climate: Cool, Mediterranean, temperate Habit: Perennial flowering bulb Propagation: Bulbs (corms) Difficulty: Moderate
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Picture your hands cupped and overflowing with vibrant, sunset-orange, dried saffron threads (藏红花花丝). You’d be holding at least 200,000 stigmas(柱头) from the flowering crocus –just a kilogram of which, depending on quality, will fetch between AU$7000 and $20,000.
A crocus bulb (番红花鳞茎) produces only a single flower per season and each flower produces just one three-pronged stigma, which must be harvested by hand and the stigma separated before they are dried.
Saffron is grown in areas with hot, dry summers and cool, wet winders. Iran is the largest producer in the world, followed closely by Spain, Greece, Italy and Kashmir.
It’s now also grown commercially in Australia. Too, though our 80-odd farmers produce just 10kg of saffron a year – we import more than 3500kg. So it’s easy to see why saffron is the world’s most expensive spice.
The bright orange threads have a woody taste and fragrance, almost like sandalwood, and are used to flavour dishes such as paella , bouillabaisse and risotto.
When soaked in water, the threads release a golden hue that’s also been used for centuries as a fabric dye and natural paint colour.
So why not have a go at growing some saffron crocus in your garden? Even if you don’t end up harvesting the fine stigma, the pretty purple flowers in autumn make planting the bulbs so worthwhile and they’ll give you a new appreciation for this delicate spice.
Growing & Care
Saffron crocuses grow from bulbs or corms and the time to plant them is from autumn through to early spring. Plant them in a spot with full sun and very good drainage. Wet feet will encourage fungal growth that will likely rot the bulbs.
Saffron crocus thrives best in temperate and Mediterranean climates, where the winters are cool and wet and summers hot and dry.
If you want to try growing saffron in the subtropics, plant in a terracotta pot and be careful not to overwater. I area where winter isn’t cold enough, gardeners have been known to place ice cubes on the soil above the bulbs to give them a winter chill.
The saffron flowers will pop their pretty heads above ground in autumn and, once the flower has finished, leaves will grow up from the bulb. You can harvest the sigma once the flower is fully open. You may need to use tweezers for this delicate task.
Use a dehydrator or set a mesh rack in a very cool oven (50-60 deg. C) for 10-15minutes to dry out the stigmas ready for storage. Store the dried saffron threads in an airtight container in a dark spot.
If you’re inspired to grow your own saffron because your favourite recipe calls for a “pinch” of this costly spice, keep in mind that pinch will require around 20 individual threads, or the stigmas from roughly seven flowers.
Thankfully, healthy and happy saffron bulbs will multiply in the ground, so every five years or so they can be dug up and divided to increase your yield.
Did you know?
For best colour and flavour, saffron stigmas should be soaking in hot water for half an hour before adding to dishes.
