How to Process

• Make sure your hands and the processing area are clean and well sanitized.
• Separate the stigma threads as soon as possible after harvesting. If not possible, store flowers in a dark, cold, clean place or a refrigerator.
• Separate the red colored stigma threads from the flower by hand, or, if needed, with the help of tweezers.
• Based on the proportion of red stigma threads and yellow style parts, saffron quality and market value changes as the desired part is the red colored stigma threads.
• While separating stigma parts and cutting off the yellow part, try to keep the three strands of red stigma together (presents a good appearance and may add market value)

References:

Erden, K., & Ozel, A. (2016). Influence of delayed harvest on yield and some quality parameters of saffron (Crocus sativus L.). ARPN Journal of Agricultural and Biological Science, 11(8), 313–316.

Esmaeilian, Y., Galavi, M., Ramroudi, M., Mashhadi, M., & Boojar, A. (2012). Diurnal variability of stigma compounds of saffron (Crocus sativus L.) at different harvest times. Annals of Biological Research, 3(3), 1562–1568.

Ordoudi, S. A., & Tsimidou, M. Z. (2004). Saffron quality: Effect of agricultural practices, processing and storage. In Production Practices and Quality Assessment of Food Crops Volume 1 (pp. 209–260). Springer.

Skinner, M., Ghalehgolabbehbahani, A., & Parker, B. L. (2018). Harvesting and processing saffron flower. Retrieved May 19, 2020, from https://www.uvm.edu/~saffron/info/production/HarvestingSaffronOct2018.pdf

COOPERATIVE EXTENSION PROGRAM

KYSU.EDU/AG | @KYSUAG

Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2021 KSU-CEP-FAC-0091