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waterboy 2.0

Any saffron gurus about?

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Well my saffron corms have just started to poke growth above the ground.

Placed them in a large pot, so I can keep them out of the rain.

Made up a principally bark/sand mix to keep up drainage to prevent corm rot.

Anyone have any experience or tips on a good nutrition schedule for saffron for improved corm multiplication, or any secrets you care to part with.

Cheers

WB

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This might help you, mate. I always trust eHow, Google and a few other sources like Learn2Grow

http://www.ehow.com/...orms-bulbs.html

P.S. Love you signature by the way.

Edited by Volle
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Please excuse me being naieve, but is this the same saffron used in cooking?

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Thanks Volle, coupla ideas there, and rumple yep the very expensive spice.

At this stage the spice is secondary to really producing as many corms as I can. Trying to work out the best way to push them in this direction, presuming nutrient manipulation. Had considered deflowering to concentrate energy on foliage/corm growth.

I am looking for any ideas like the "forcing" of bulbs such as tulips (however this is to grow out of natural season).

Cheers

WB

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med_gallery_8169_650_751625.jpg

thought I better poke this in here as well

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Nice one WB!

I gave up on my saffron exploits a couple years ago after my threads all went mouldy cause i read somewhere u had to cure them in a jar :(

My corms suffered through my ignorant planting time and lack of soil depth.

Keen to try again soon tho!

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Following the separation of the stigmas from the

flowers, it is essential to dry the flower heads immediately.

Drying experiments show that drying at temperatures up

to 110oC can be used. The critical issue is the length of

drying time (e.g. at 110oC for 2 minutes). Recent Spanish

research shows drying in a hot air flow at 70oC for 6

minutes will give quality saffron. Brightness of colour is

aided by quick high temperature drying. Slow drying gives

a poor quality product. Another method is to use a

dehydrator at 48oC for 3 hours. Irrespective of the drying

method, it is important not to over dry. A final dry matter

close to 10% moisture is adequate for long-term storage.

From that link above bogfrog. If I hadnt read it I would have just put on a plate on top of the hot water cylinder.

Currently using the dehydrator method , but if theres a chance the oven is on for something else I'll try it ...I will presume it gives a better product.

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In NZ there is some organisation which will set you up with heaps of saffron corms and guide you through the growing process to assist you to get maximum yeild then they will buy a percentage of your saffron off you at the current market value.

Not sure if this kinda thing is available in OZ but could be worth looking into as a wee cash crop if you have the space and the enthusiasm.

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i believe other (spring) saffrons are active as well.

nice update, waterboy, unfortunately my corms died very fast, here in the semi tropics.

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