Three stigmas are borne in the center of each purple, cup-shaped bloom. Harvesting and using saffron.
The best time to harvest the stigmas is mid-morning on a sunny day when the flowers have fully opened and are still fresh. Harvesting and using saffron.
Overwintering corms in cold climates
Carefully pluck the stigmas from the flowers with your fingers, and then dry them in a warm place to preserve them for cooking.
Store in a closed container. Harvesting and using saffron
To use saffron, steep the threads in hot liquid (water, broth, or milk, depending on the recipe) for about 20 minutes.
Add both the threads and the steeping liquid early in the cooking or baking process, and the threads will continue to release their color and flavor.
The Uses of Saffron (Harvesting and using saffron)
Saffron is used as a spice in many culinary products:
Food products such as margarine, sausages, cake powder, and many desserts.
Dairy products such as butter and cheese.
Saffron is also used in other products such as sweets, candy, ice cream, jelly, beverages, wine, chicken, rice, seafood, soup, bread, and cake.