| Herbs, Greens and Fruits of the Mediterranean / Plants |
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SAFFRON CROCUS
THE HERB OF THE SUN |
A Minoan wall-painting kept in the archaeological Museum of Heraklion depicts an ape picking crocus flowers and offering them to a Minoan goddess.
MYTHOLOGY - HISTORY
According to mythology, Crocus was a real person and friend to god Hermes (Mercury). He was fatally wounded while throwing the disc in a competition with the god. A small flower with shiny stamens sprang from his blood that spilled on the earth.
The saffron plant was probably known to the Minoans and grown by them in specially designed "crocus-gardens", particularly for its deep-purple pistils and orange red stigmas that were used in cooking and the art of dyeing. The crocus is possibly a native of ancient Mesopotamia but has also naturalized elsewhere in the Mediterranean.
Strabo and Dioscurides make numerous references to this plant and its medicinal, culinary, and dyeing applications. Theophrastus speaks of the "crocinus myrrh" taken from the same plant and was considered of high economic value as early as 1600 BC. Crocus flowers were also spread in public halls, courtesans' areas, public baths and theatres.
The Mauritans of Spain were the first to practice systematic cultivation of saffron. Large quantities of saffron were exported from Spain to Persia (Iran), Asia Minor and China. During that time saffron was not popular in Europe.
POPULAR MEDICINE
Owing to its aphrodisiac qualities saffron was associated, particularly in ancient times, with the courtesans. It is rich in vitamin B2, an excellent tonic and tummy sedative. It sooths and detoxifies the liver.
The saffron crocus was associated with child bearing in India, China, Casmir and Persia, although it is likely that in large quantities it may be implicated for abortion. From ancient Greek mythology we learn that Gaea, the mother of Zeus, spread crocus flowers on her son's nuptial bed to expedite the child-bearing of goddess Hera. Dioscurides recommends this plant for ailments of the uterus and GalenI for inflammation of the eyes.
Currently, it is believed that systematic consumption of the saffron crocus in small quantities may delay the effects of aging and invigorate the brain. This explains the popular use of the plant in India during spiritual practices.
CULTURE
Today the saffron crocus is cultivated in northern Greece, particularly in Kozani, Spain, Sicily, Iran and Casmir.
It grows spontaneously in barren and uncultivated fields in the Cyclades insular complex, mainly at Astypalaea, Syros, Tenos, Myconos and Delos. Excellent quality saffron is cultivated in the Crocus area of Kozani where more than 10 tons of this plant are produced every year. The entire production is exported to the Middle East, England, Japan and the USA. Also, top quality saffron is produced in Casmir.
HARVEST - PURCHASE - STORAGE
Crocus harvest is a tedious task since all three orange-red stigmas are picked individually from each fresh flower. The stigmas are laid on trays and dried in open wood fire. It has been estimated that 75,000 flowers yield approximately 450 grams of aromatic saffron. This precious gift of nature is available in the market at packages of ¼ gram or in small glass jars. Store packages in a cool place to prevent any changes to saffron's aroma and taste. If you buy the stamens, pick those of intense yellow or red colour and make sure that they are genuine since substitutes, like "kourkoumas" are also available in the market. You would be better off with genuine saffron since 1-2 stamens suffice for spicing your dishes with this unique seasoning.
COOKING
Saffron is used extensively in bread-making around the Mediterranean, in Scandinavia and the Balkan region. It is the main ingredient in the French bouillabaisse, adds a distinctive red colour to Spanish Paella and to scores of rice and meat dishes of the Indian and Persian cuisine. In India saffron is added to wedding meals and pastries. This excellent spice was very popular on Crete up to the 17th century, however its use is currently restricted to Easter and religious festivities for bread preparations, crisp/hard bread making, pastries and pastas in the isles of Astypalaea, Santorini, Folegandros, and Anafi. For culinary applications, make sure you dilute saffron in water and then add it to food, otherwise you will get a bitter tasting dish.
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