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. > > _______________________________________________ > pbs mailing list > pbs@lists.ibiblio.org > http://pacificbulbsociety.org/list.php > http://pacificbulbsociety.org/pbswiki/