Saffron is of course the dried stigmas of Crocus sativus. Safran du
Gâtinais, commonly specified in old histology books, was apparently
grown in a particular area of France near the Mediterranean. Saffron
is so expensive to grow that it isn't much cultivated in Europe. Most
commercial saffron is gr
Hi Beth, Saffron is a great spice. We use it in a old family recipe from
Cornwall for a bread roll( saffron nubbies). We also find the price very
expensive, but also varies a lot. If you know anyone in the middle East, or
India, they could get it a lot cheaper. We have raised it in our garden an
