Saffron is a tropical plant that grows well in temperate climates with hot, dry summers, sunny autumns and relatively mild winters. The subject of saffron cultivation may not be true in all circumstances because the saffron plant may not be compatible with the environment. As in Hamedan, which is one of the coldest cities in Iran, saffron cultivation has given satisfactory results.

 

Parts of Saffron Plant

Spoon: The first organ to be seen from saffron on the soil surface and saffron is seen in some tall, medium or short cultivars.

 

Leaves: Saffron has sharp leaves that are darker on them and lighter under them.

 

Clover: Saffron clover has three branches, their length is different from the petals and its edge is folded.

 

Saffron cream: is yellow in color, which in some species is pale or full of color.

This color difference depends on the proportion of carotenoids in it.
Petals or sepals: Saffron petals are three each and their thickness can be more or less.

Soukh (onion): Saffron onion may be round or hollow and has brown fibers that are very dense and the white color of the onion can be clearly seen.

How to make Saffron Syrup?

Grind saffron with or without sugar and put three ice cubes in it, leave it in the open air to melt. When it is completely dissolved, pour it into a small glass and store it in the refrigerator.
This saffron will be very colorful and we can use it whenever we want. Those in humid areas should heat the saffron in the microwave for 2 seconds before drying it, then cool it and then powder it.