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Crocus sativus is a perennial herb [5] that grows about 10 to 30 cm high. [6] It develops as an underground corm, which produces leaves, bracts, bracteole, and the flowering stalk. [7] It generally blooms with purple flowers in the autumn. Flowers are sterile, have six petals and three red to orange colored stigmas. [8]
Saffron crocus, Crocus sativus, with its vivid crimson stigmas and styles Saffron "threads", plucked from crocus flowers and dried Saffron (/ ˈ s æ f r ə n,-r ɒ n /) [1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".
The economic importance of the genus is largely dependent on the single species, Crocus sativus, now known only in cultivation. [94] C. sativus is grown for the production of saffron, an orange-red derivative of its dried stigma, and among the most expensive spices in the world. [53] The estimated worldwide production of C. sativus plants is ...
C. cartwrightianus is the presumed wild progenitor of the domesticated triploid Crocus sativus – the saffron crocus. [23] Saffron is the triploid form of a species found in Eastern Greece, Crocus cartwrightianus; it probably appeared first in Crete.
Crocus Crocus sativus Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Monocots Order: Asparagales Family: Iridaceae Subfamily: Crocoideae Tribe: Ixieae Genus: Crocus L. Type species Crocus sativus L. Sections Crocus Nudiscapus Synonyms Safran Medik. Geanthus Raf. Crociris Schur This list of Crocus species shows the accepted species names within the ...
One of the world's most expensive spices by weight, [2] saffron consists of stigmas plucked from the vegetatively propagated and sterile Crocus sativus, known popularly as the saffron crocus. The resulting dried stigmas, also known as "threads", are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes.
Colchicum autumnale, commonly known as autumn crocus, meadow saffron, [3] naked boys [4] or naked ladies, [5] is a toxic autumn-blooming flowering plant that resembles the true crocuses, but is a member of the plant family Colchicaceae, unlike the true crocuses, which belong to the family Iridaceae.
Other parts of bulbous plants were also used in cooking. The Minoans of Crete grew and traded saffron (either the wild species Crocus cartwrightianus or the cultivated Crocus sativus). The plant is depicted in paintings from around 1550 BC. [22] Saffron consists of the dried stigmas of the flowers, and is used as a spice and also as a dye. [14]
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