Saffron
In Ayurveda, saffron gives brightness to the body.
Each year around this time I’m reminded by the spring crocus: I want to grow saffron. Saffron crocus blooms in the fall though, and because I haven’t found the perfect sunny spot, another year passes without me growing it. Someday I’ll have an acre of Crocus sativus, their blushing purple and lilac heads nodding from the weight of three perfect red/orange stigmas. Saffron. I’ll enlist an army of friends (better yet, fairies) to gently pluck the three golden threads from each crocus and lay them out to dry in the field, under the warm autumn sun.Thousands of flowers, a few precious strands of saffron.
We’re using saffron in our lassi right now at Saltie. I think early spring is the right time to use saffron for seasoning. During this blustery time of year, when we’re using up the last of the root vegetables, before spring greens arrive from the farmers, its nice to be extravagant. The sun drenched golden color of foods prepared with Saffon cheer our souls and I think remind us of warmth and health and lightness. The saffron we’re using at Saltie comes from Spain, but we could cultivate it here. When I worked at Diner, delivering vegetables from Pennsylvania, Andrew and I visited a small Mennonite farm that grew and harvested Saffron. I think we bought all they had that first year. When you see how difficult it is to harvest, and realize its preciousness, it’s understandable why its so expensive. Saffron is also potent stuff. A little goes a long way. When a recipe calls for a pinch, really just use a pinch. The flavor of saffron unfolds slowly as it rehydrates. You can always add more if you think you need it. The beautiful thing about saffron to me, is that I’m reminded each time I use it that its comes from a flower.
Precious beautiful flavor.
