Saffron is the most expensive spice in the world used in either sweet or savory dishes. It has a wonderful sweet, earthy taste and is a popular spice for rice.
Saffron comes from the bright red stigmas of the saffron crocus (Crocus sativus). Plant the bulbs during August (or when your bulbs arrive) in a nice sunny spot or a pot on a hot patio and they will produce lovely scented blooms during the autumn year after year.
Once the flowers open look for the red ribbons dangling from the centre of the flowers, pick them carefully with a pair of tweezers and either use them in your favourite dish or dry them and store in an airtight container, in a cool place, for up to two years.
The best way to dry the saffron is to place the red strands on a paper towel for several days in a warm, dry place.