Saffron Bonanza
VIJAY CHANDHOK (Wed, 06 Nov 2013 05:23:36 PST)
If you ever see these saffron flowers when it is raining you will notice the color dripping down from the styles that may attract a person attention towards using it as a dye which it was used earlier to dye clothes of priests and use it for Tilak ( mark on forehead of priests In India) and so on
Vijay
On Nov 6, 2013, at 1:46 AM, Lee Poulsen wrote:
I have always wondered how in the world the first people to try the styles in cooking thought to do so. I can understand throwing flowers into a cuisine, the whole flower, like squash blossoms or nasturtium petals. But just the styles? What were they thinking?
Once they found what a wonderful spice it was, it's easy to understand why they would then keep selecting for longer length styles.
--Lee Poulsen
Pasadena, California, USA - USDA Zone 10a
Latitude 34°N, Altitude 1150 ft/350 m
On Nov 4, 2013, at 10:38 PM, John Grimshaw <john@oltarakwa.co.uk> wrote:
I have used the styles of Crocus cartwrightianus as saffron and they're
fine, just rather shorter than those of the cultigen C. sativus, selected
somewhere millennia ago for its exceptional style length.
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