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Saffron - Ideas for cooking

Saffron - How to Harvest Your Own !

When your crocuses flower in autumn, you can harvest the saffron strands. Be careful each flower produces only three stigmas !(hence the expensive nature of this wonderful herb. Use tweezers to remove the bright orange long stigmas from the centre of the flowers.

Next you will need to dry them place the harvested stigmas on a paper towel to dry out thoroughly. they need to be kept in a warm, dry place for a few days then store in an air-tight container.


Saffron is a great herb to use in cooking here are a few tips to enliven the everyday to something sublime !

Saffron Mash

Cook your mash as normal in water but add a generous pinch to the water as you cook, once boiled after about 20-25 mins drain the potatoes add butter milk or cream whatever your preference and mash. \the end result will be a vibrant golden colour and have that delicious saffron smoky taste.

Saffron Roast Potatoes

900g Potatoes, 1 large pinch of saffron approx a level teaspoon , 2 x tablespoons of Olive or rapeseed oil


Heat oven to 210 C, put oil onto a baking tray and heat. Meanwhile boil potatoes in just enough boiling water to cover for approx 10 minutes. Drain potatoes and give them a shake in the saucepan to make the edges fluffy. Add your crushed saffron threads to the heated oil. Carefully put your potatoes into the oil and baste well. Cook for approx 50 mins until golden and crunchy.