Where it's ALL about food!

Toggle Navigation

Saffron as an Herb

Saffron as an Herb

Crocus sativus

Other Names: Spanish Saffron

Saffron is the Karcom of the Hebrews (Song of Solomon iv. 14). The plant was also known to the ancient Greeks and Romans.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound of saffron, which explains why it is literally the world's most expensive spice. Most specialty food shops carry saffron, though if it has sat on the shelves for too long it may have lost flavor, so look for bright color.

Saffron as an Herb for Medicinal Uses

The medicinal parts are the stigma and style.

In the course of an inquest held in 1921 at Poplar (London, E.), a medical witness testified to the prevalence of a domestic custom of giving Saffron 'tea' flavored with brandy in cases of measles.

Saffron is used as a preventative for heart disease, as it prevents the build-up of cholesterol. It is also used to soothe the membranes of the stomach and colon.

Saffron is no longer of interest medicinally; however, it is sometimes used in folk medicine to stimulate digestion.

Chinese medicine: Chinese uses include menorrhagia, amenorrhea, high-risk deliveries and postpartum lochiostasis.

Indian medicine: In India, Saffron is used for bronchitis, sore throat, headache, vomiting and fever.

Culinary Uses of Saffron

Because of its expense, intense flavor, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water - a pinch to a cup will create the desired flavor and color.

Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to color rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavor make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse.

In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake.

Turmeric and saffron add both brilliant color and aroma to food.

Saffron Scarce?

Substitute marigolds from your garden for expensive saffron. They have a similar pungent flavor and the same yellow color. Let the flower heads air dry or dry them in a microwave then grind the petals into a fine powder with a mortar and pestle. Use in pastries, fish stews, and the classic Spanish paella, adding just a pinch more than you would of saffron.

Folklore & Magickal Uses

Add saffron to love and lust sachets or use it in healing spells. Drinking saffron tea was said to aid you in seeing the future, while eating saffron would bring joy.

Caution

Health risks or side effects following the proper administration of designated therapeutic dosages are not recorded.

Saffron is not to be taken in large doses - large dosages can be fatal.

Share This Page

Back to Herbal Bytes

Disclaimer: The herbal and health information provided in this Web Site is intended as information only. It is not intended to diagnose, treat, cure, or prevent any disease. You should consult your health care professional for individual guidance. Persons with serious medical conditions should always seek professional care. If there is a link to a product in an article, a small commission of about 4 percent may be paid if a visitor to the site purchases the product.