Saffron as an Herb

(Crocus sativus)

Saffron is the Karcom of the Hebrews (Song of Solomon iv. 14). The plant was also known to the ancient Greeks and Romans.

It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound of saffron, which explains why it is literally the world's most expensive spice. Most specialty food shops carry saffron, though if it has sat on the shelves for too long it may have lost flavor, so look for bright color.

Medicinal Uses for Saffron

In the course of an inquest held in 1921 at Poplar (London, E.), a medical witness testified to the prevalence of a domestic custom of giving Saffron 'tea' flavored with brandy in cases of measles.

Saffron is used as a preventative for heart disease, as it prevents the build-up of cholesterol. It is also used to soothe the membranes of the stomach and colon.

Culinary

Because of its expense, intense flavor, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water - a pinch to a cup will create the desired flavor and color.

Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to color rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavor make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake.

Cautions

Saffron is not to be taken in large doses - large dosages can be fatal.

---

DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Some plants are extremely toxic and should be used only by licensed professionals. Some plants used for illness in the past have proven to be ineffective for the problems to which they were applied.