Saffron Harvest

Saffron is a spice obtained from the dried stigmas of 'Crocus Sativus', the saffron crocus. Throughout history, saffron has been used to flavour and colour food and fabrics, as well as being valued for its medicinal properties. It has remained among the world's most costly substances.

In France, saffron cultivation started around the 13th century. While it declined to almost non-existence in the 18th & 19th centuries, French saffron growing has recently started making a...
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Saffron is a spice obtained from the dried stigmas of 'Crocus Sativus', the saffron crocus. Throughout history, saffron has been used to flavour and colour food and fabrics, as well as being valued for its medicinal properties. It has remained among the world's most costly substances.

In France, saffron cultivation started around the 13th century. While it declined to almost non-existence in the 18th & 19th centuries, French saffron growing has recently started making a comeback.

Agnès and Renaud Papone are organic market gardeners in the French Alps, 60 km northwest of Nice. They have been growing and harvesting organic saffron for the last 3 years, since they were given 6,000 saffron bulbs as a wedding present in 2010.
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