Bulb planting is done in August or early September, before the onset of the first frosts. For a good harvest, follow our advice, and above all, select healthy bulbs free from diseases.

Step-by-step guide to help you plant, cultivate, and harvest saffron:
- Choose a sunny location with well-drained soil. Saffron bulbs prefer light, sandy soil with a neutral to slightly acidic pH. Add compost or well-rotted manure to improve fertility and drainage.
- Loosen the soil by turning it to a depth of about 15 to 20 cm. Remove weeds.
- Dig holes about 10 to 15 cm deep and space them about 10 to 15 cm apart.
- Plant the crocus bulbs with the pointed side facing upwards.
- Cover with soil and lightly tamp down the soil.
- Water to promote rooting. Keep the soil slightly moist throughout the rest of the season. Avoid excess water that could cause the bulbs to rot.
- Flowering occurs in the fall, starting between 6 and 8 weeks after planting, and continues until the first snowfall. This is the time when you can harvest saffron.

- Every day, pick the flowers when they open, in the morning when they are fresh. These flowers only live for about 24 to 36 hours.
- Gently trim the red stigmas inside the flower. These are the precious parts of saffron.
- Quickly dry the stigmas. There are several methods, such as spreading them on a wax paper-covered tray and putting them in the oven, or dehydrating at a temperature of about 40 to 50 degrees Celsius. When they turn dark red, they are ready.
- Once dry, store the saffron in an airtight container in a dry place, away from light and moisture. Wait for a month before consuming or using in your recipes.
- At the end of the season, leave the bulbs in the ground and mulch to protect them from the cold.
Important notes:
- Saffron bulbs spread and become stronger over the years. You can leave them in the ground for several years, but it is recommended to divide them every 4 to 5 years.
- Saffron bulbs are hardy, but it may be wise to protect them with additional mulch in winter to prevent damage from freezing and thawing.
- It takes between 6 and 10 stigmas to season your dishes and enjoy the spice, and about 200 flowers to produce 1 gram of saffron.
