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is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.Planting is mostly done in June in the Northern Hemisphere, where corms are lodged 7–15 cm (3–6 in) deep; its roots, stems, and leaves can develop between October and February.Planting depth and corm spacing, in concert with climate, are critical factors in determining yields.It probably descends from the eastern Mediterranean autumn-flowering Crocus cartwrightianus, it slowly propagated throughout much of Eurasia.It is a sterile triploid form, which means that three homologous sets of chromosomes compose each specimen's genetic complement; C.After a period of dormancy through the summer, the corms send up their narrow leaves and begin to bud in early autumn. Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes.

It can nonetheless survive cold winters, tolerating frosts as low as −10 °C (14 °F) and short periods of snow cover.The plants fare poorly in shady conditions; they grow best in full sunlight.Fields that slope towards the sunlight are optimal (i.e., south-sloping in the Northern Hemisphere).Saffron, long among the world's most costly spices by weight, It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.

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