Discover Gard saffron, a rare spice cultivated with passion. Between climatic hazards, precise harvesting techniques and varied uses, the cultivation of this “or rouge” requires patience and know-how.
The Gard, a territory known for its cultural and gastronomic richness, is also a land of production of saffron, a rare and precious spice nicknamed “or red”. This morning, Raphaël, a passionate producer, shows us his saffron field.
A capricious climate for growing saffron
In the saffron fields of Raphaël, the purple flowers are not always there. The production of this spice depends closely on climatic hazards. Last year, prolonged drought posed challenges, and this year, excessive heat delayed flowering. The harvest therefore started late, around ten days ago, and the peak of production is still to come.
Careful harvesting to preserve the pistil
Saffron is made at daybreak, when the flower is still closed, in order to protect the pistil, the red and precious part of the plant. This careful harvest is carried out by hand, flower by flower, taking care to only collect the pistil after the flowers open. It's hard work on the back, but producers like Raphaël quickly get the hang of it to reduce the discomfort.
Complex maintenance: the mystery of bulbs
Growing saffron also requires very technical maintenance. Saffron bulbs, which produce “bulblets” every year, must be replanted every three to four years. In fact, over time, the mother bulb deteriorates and can contaminate others. Growers must therefore remove, sort and replant the bulbs to ensure the sustainability of their crop.
Varied uses: from cooking to infusions
After harvesting, the pistils are dried and sorted, a process called “pruning.” The red part of the pistil is mainly intended for culinary uses, while the white part is sometimes used for its medicinal properties. Saffron also lends itself to surprising variations, such as flavored beer, called “Stigma”. This originality delights lovers of new flavors.
