Saffron Bonanza
Lee Poulsen (Tue, 05 Nov 2013 22:46:19 PST)
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.