Saffron crocus, C.sativus. is only one of a number of species of fall-blooming crocus. Others include C.speciosus, C. goulimyi, C. kotschyanus, C. medius, C. pulchellus, and C. ochroleucus. All fall blooming crocus have a limited color range....usually a pale blue or white, with the white sometimes blushed with blue or lavender.

I had some in my yard and it did well. Unfortunately I had a lot of work done out front where the crocus were and they got trampled by the workmen. They don't seem to have survived. They are pretty and it's nice to get a crocus in the fall. This reminds me that I should get some more bulbs and re-plant. Now that things are finished out front, they should be safe. I guess I planted them originally in ignorance. Regular crocus do well in New England so at the time I assumed the saffron crocus would too. Seems to have been true.

I don't have much idea but, i have read somewhere in the blog about saffron harvesting and details about its storage. I get to know how about saffron harvesting, generally people arrive in the fields before dawn and spring into action as soon as the first rays of sun hit the blooms. They scoop up the flowers into big wicker baskets before their scent is lost to the wind. And thatâÂÂs just the beginning. The three bright red stigmas must be plucked from each bloom by hand and then toasted over charcoal braziers. People must hand-harvest the red stigma from the blooms. These can then be used whole to flavor stews and soups, or they can be dried. This post was edited by CallmeRachel on Fri, Mar 21, 14 at 8:07

Alexa, here is the recipe briefly: Swedish Cardamom Coffee Bread 3-4 c bread flour (I used a-p flour) 3/4 c sugar 1 Tbs cardamom 1 tsp salt 1 Tbs yeast 3/4 c boiled milk + 1/4 c warm water pinch of saffron for color 1 egg, beaten 2 Tbs butter, softened Mix dry ingredients is bowl. Steep saffron in hot milk in large bowl. Mix yeast into the 1/4 cup warm water. Add dry ingredients into the hot milk and mix well. Let cool to lukewarm and then add in the yeast/water mixture. Stir in beaten egg and softened butter. Mix well, then turn out and knead on a floured surface 8-10 minutes to make a soft dough. Put into a greased bowl and let rise, covered, for 1 hour. Punch down turn out and knead briefly. To make a large braid, divide dough into 3 portions, roll each into a long rope and braid the 3 ropes to make a braided loaf. To make two smaller braids, divide dough into two portions, then divide each portion into 3 ropes and braid for two loaves. Let formed braids rise on a greased or parchment paper cover baking sheet for 45 minutes. Bake at 375F for 25-30 minutes. Brush with melted butter (or milk) and sprinkle with sugar (I used cinnamon sugar) right out of the oven. Cool on a wire rack until completely cooled before slicing. This turned out a little golden in color for me, but the taste and texture is wonderful! I will make this again! Teresa