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The leaves appear in autumn. They are thin, straight, and blade-like, similar to grass. They can emerge at the same time as the flowers or after the flowers have bloomed. In late spring, the leaves die back and the plant becomes dormant.

The flowers have six purple petals with three yellow stamens. They also have one style supporting three long red stigmas. They are sterile and do not produce seed.

The corms will multiply after each year. Each corm will last 3 to 5 years. The corms can become diseased if grown in the same ground for too long.

Saffron has a honey-like smell but a bitter taste. It can be used for both colour and flavour.

It is often used in paella, risottos and French bouillabaisse. It is used in various Indian, Persian, and Italian dishes. It can also be used in sweet recipes such as ice cream, custards and Cornish saffron buns.

Saffron should not usually be used dry. Instead, use a saffron-infused liquid such as water, milk or stock.

Saffron can also be used to make a refreshing herbal tea.

Saffron is a natural dye. It produces a bright yellow to an orange-red colour.

Saffron-based pigments have been found in 50,000-year-old cave art in Iraq. It was also used by ancient civilizations like the Minoans, Sumerians, Egyptians, Persians, and Romans for its bright colour.

Historically, it was used for textiles, paper, manuscripts and maps. It was reserved for the clothing of nobility and religious figures to show high status.

Despite such long use, the dye's instability causes it to fade over time as it is not lightfast.

Note: Safflower, Carthamus tinctorius, is often known as 'Dyer's Saffron'. However, this is a plant related to the marigold and is not saffron. 

In ancient Egyptian mythology, saffron was used in medicine and perfumes. It was believed to have healing powers. Cleopatra was said to use saffron in her bathwater. 

Alexander the Great bathed his battle wounds with saffron and drank saffron tea. 

Saffron was introduced to England in the 1300s. It became a valuable cash crop in areas like Cambridgeshire, Essex, and Norfolk. The town of Chipping Walden was renamed Saffron Walden due to its extensive cultivation.

Saffron is among the world's most costly spices by weight. This is because approximately 150 flowers are needed to produce just one gram of saffron.

It takes approximately 50,000 to 75,000 individual saffron crocus flowers to produce one pound (454 g) of saffron powder.

Saffron was used as a treatment for various ailments. These included menstrual problems, respiratory problems, depression, hysteria, flatulence, smallpox, measles and asthma.

Roman physicians recommended the rubbing of a saffron paste onto the heads of the 'insane'.

However, excessive use can have adverse effects on the heart. It reportedly produces a heaviness of the head and sleepiness, convulsive laughter, and even death..!

*As always, this isn't to be considered medical advice today. Please don't use any plants mentioned in these blogs as medicine without advice from a doctor.