All vegetables are rich in chlorophyll, which absorbs UV light. Use saffron in the summer in the first couple of weeks when the sunlight is low and the plant is cool, but use it only when the plant reaches full heat. When saffron is used at harvest time, the sun is in direct contact with the leaves, so when the leaves are exposed to sunlight, the chlorophyll in the leaf tissue burns up and the plant will not be able to absorb enough sunlight to grow properly. In cold weather the plant can be grown in smaller containers such as pots and large metal pots that have tight fitting lids and cover the plant. This gives good protection from frost.
How long should the leaves of saffron be kept in the refrigerator? Saffron is a leafy plant and is best kept in an open container. The plant should be kept at room temperature in an exposed place from the wind. The leaves should be kept in an unheated metal or glass refrigerator. When the plant starts to smell and smell like a rose, pull it out of the refrigerator, and place in some air dry bedded leaves to air dry. After a few days, re-warm the leaves and allow them to remain in the refrigerator until the temperature is about 65F.
How long can I keep saffron in the refrigerator? Saffron should not be kept for more than 5 or 6 weeks of the year. During the winter during the rainy season, refrigerated saffron is better for many reasons. Saffron absorbs more UV radiation. The leaves will dry out faster and are healthier in the refrigerator which keeps them from being brown.
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