Saffron crocus is a fall-blooming species prized for producing the world’s most valuable spice. Each violet flower contains three crimson stigmas, the saffron threads, which must be harvested by hand at dawn when the blooms first open. The stigmas are gently pulled from the center of each flower and dried on a paper towel or mesh screen in a warm, dry place until they are crisp and deep red. Once dried, they can be stored in an airtight jar and will retain their color and aroma for years.

Plant corms in late summer to early fall, about 3 inches deep and spaced 4 inches apart, in full sun and sharply drained soil. They perform best in USDA Zones 6–9, where winters are cool and summers are dry. In colder regions (Zones 3–5), corms can be lifted after foliage dies back and stored indoors in a dry, ventilated space until replanting the following year.

Each bag contains 30 healthy corms ready to establish a small, productive saffron patch.