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Saffron is a spice derived from the flower of Crocus sativus. Saffron is extremely subtle and fragrant, it tastes different for many people, some say, “it’s mushroomy and smoky.” Some say, “it does taste like the sea.” And some say, “it’s metallic, with honey tones and a whiff of seashells.”

Cultivating Saffron in the Southern Hemisphere

Our corms must be prepared for the Southern Hemisphere by giving the corms a temperature treatment. This treatment lasts from August to December/January and the corms do dry out somewhat during this period, therefore, no or hardly any flowering can be expected during the initial blooming period. The corms will continue to grow and multiply and will produce flowers the next season. Experience has shown that the vitality of smaller corms after the temperature treatment is even better than the larger ones, which means that these corms adapt sooner to the climate of the Southern Hemisphere, therefore, we recommend to start your cultivation with a corm size of either 9/10 or smaller.

Did you know?

Our Saffron bulbs are only uprooted during late July to early  August every year. The bulbs are then calibrated into different sizes and given a temperature treatment to keep the bulbs dormant until the South African (Southern Hemisphere) planting season which start in early March. 

Did you know?

Normally the Crocus sativus propagation is two to three times the weight of the mother corm every year. Large corms will multiply into 2 to 3 flowering corms plus some smaller corms and could multiply by as much as 27 times in a 3 year cycle.

Custom cultivation packages

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