Photo by Franck Schmitt
Vibrant and aromatic, saffron adds a touch of luxury to everyday dishes. The delicate red threads, hand-harvested from mid-October to early November, are a prized spice that infuses countless recipes with warmth, color and intrigue.
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At first light, a field of violet blossoms emerges from the damp soil, their buds still closed against the chill. Across the misty rows, a cluster of devoted farmers stoops to fill wicker baskets with blooms and the precious treasure they contain. This is the fleeting season of the saffron harvest.
Saffron Secrets – The Harvest in France
For just a few weeks each fall, France’s saffroniers must work quickly to gather the blooms of Crocus sativus — a fragile flower whose coveted crimson stigmas yield one of the world’s most expensive aromatic spices. Back in the 19th century, France was one of the world’s top producers of saffron, growing more than 30 tons of the stuff a year. Today, however, only about 100 small-scale farms remain — and between them, they produce no more than 10 kg (22 lbs) of dried saffron each year.
Picking must begin early in the day, ideally under overcast skies, when the petals are closed to best protect the delicate red threads inside. Each bloom contains just three stigmas, which makes for laborious work. An experienced picker may gather as many as 1,000 flowers in an hour, but it takes more than 200 to yield a single gram of dried spice! Small wonder that it can sell for $200 or more per ounce, or around $10 per gram….
Picking saffron is a labor of devotion, not speed. As it dries, the scent of the stigmas — light, floral, almost citrusy — slowly gives way to saffron’s unmistakable, earthy perfume. A single pinch brings warmth, depth, and a trace of something ancient to the simplest dish.
October Saffron Recipes
We are grateful to our friend Franck Schmitt for sharing some of his favorite savory and sweet recipes that let saffron’s singular flavor truly shine. In the September/October magazine, you’ll find savory dishes like Potato Gnocchi with Saffron and Roasted Garlic, Saffron and Preserved Lemon Lamb Stew, Calamari with Saffron Butter and Parsley Rice as well as sweet treats that carry us from summer to fall with an Upside-Down Peach and Saffron Cake.
We are delighted to share with you here Franck’s recipe for a warm and comforting Mushroom and Saffron Risotto which makes for a perfectly indulgent autumn meal.
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To see all of the recipes featured in the September/October issue, get a copy of the magazine here.