Yes. There is good variety. It has to do with the kind of plant and what comes off of it.
Is it bad?
It can be extremely bitter.
Where can you find it?
You might consider trying to source it from a saffron family like Alcandel, Calpis and Caravelle, as these make it more available and more delicious.
What about a saffron salad?
One of my all-time favorite things is to take a slice out of a lemon and put it in an aperitif and top with a tiny bit of chopped saffron. It’s so fresh on the outside and so flavorful on the inside!
Do you always use whole fresh saffron when making a cocktail?
I’m not certain if I always do, but I always do when I first think of something. It’s refreshing. I have a little jar of whole peeled saffron in my garage that is a very nice source of the yellow-green, purple and brown flowers all grown together.
This variety of saffron was an alternative to buying from a petrochemical company and is much more natural.
What’s the worst thing you have to do to grow saffron?
If you grow your own with the best plants and soil, you’ll see the saffron growing and flower right in front of your eyes. A couple of years ago, I moved into a gorgeous home with gorgeous sun, which means the saffron flower blossoms throughout the summer and into the fall.
As far as the worst thing goes in my garden, I used to be one of those that hated “tree fruit.” I’d leave the fruit sitting in the sun, as if it were a fruit you’d leave on your chest at the risk of it dying. It used to take me ages to see the full-size blooms coming up—and then I’d let them get all tangled up.
But today I can sit them in my fridge and eat them straight from the jar! YUM. I grew out a very large specimen and am very happy with the results it’s giving me.
Saffron makes a delightful salad!
1/2 Lemon sliced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 tbsp olive oil
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