According to recent research, it appeared in Crete rather than in Kashmir as botanists thought for a long time. He is cultivated for at least 4000 years for its colored stigmas used in the manufacture of an orange dye, remedy, aromatic or perfume, depending on customs. This plant revered by many peoples has also inspired elixirs of immortality, notably the elixir of Paracelsus, the 16th century vagabond scholar.
Culture
Like most flower bulbs, saffron requires light, well-drained soil so as not to rot when thaws. It spends the winter very well in Quebec up to zone 4, with a good snow cover. The planting period runs from August to mid-September. To flower well, the corm must be buried between 20 and 30 cm deep, taking care to place the flattened part from which the roots emerge downwards. Water only during periods of drought.
The harvest
Flowers bloom 4 to 6 weeks later. Each flower only lasts a few days, so we must check their appearance daily and proceed to harvest without delay, ideally in the morning after the dew has evaporated. Then cut the pistil with its three stigmas using a small scissor or your nails.
Drying
The quality of your saffron depends on this delicate and very important step.
The pistils must lose 80% of their moisture during drying: it is recommended to weigh them before and during drying to know when they are ready.
If you have a small amount of pistils to dry, you can place them in a ventilated, dark place until they are stiff, almost brittle, and blood red in color. Larger quantities can be oven dried at 30 to 50°C (85 to 125°F), 20 to 30 minutes.
Conservation
The best way to preserve all the aroma of your “red gold” is to store it in a glass jar away from light and humidity. Like a good wine, it gains flavor after a maturation period of one month to one year.
In good conditions, its flavor lasts for three years.
How to use it in cooking
To exhale all its aromas, saffron must be able to macerate for a long time in a liquid based on water or alcohol which can be hot or cold. The stigmas and the maceration liquid are then incorporated into the preparation at the very end.
The ideal maceration time is 24 hours, but if you're short on time, you can speed up the process by crushing the stigmas before steeping them.
Poached pears with saffron
The finesse of this fruity, simple and elegant dessert will delight your guests!
First step: preparing the pears
- 250 ml of sugar
- 1 liter of water
- Juice and zest of one lemon
- 2 peeled pears
Bring the water, sugar, lemon juice and zest to the boil and boil for two minutes. Dip the whole pears in the syrup, reduce the heat and simmer for 20 minutes, covered. Cool and serve the drained pears with a drizzle of saffron syrup.
Second step: Saffron syrup
- 250 ml of sugar
- 1 liter of water
- 36 saffron stigmas (or 12 complete pistils)
Infuse the saffron for a few minutes in a little lukewarm water. Heat the water in a large saucepan without boiling. Add the sugar and stir until completely dissolved. Add the saffron infusion and stir well to distribute the stigmas in the mixture. Pour the hot syrup into a bottle and cap it immediately. The syrup will keep for several weeks.
source: Emporium Safran Quebec
