Saffron

The most expensive exotic spice: comes from the stigma (female part of the flower) of the saffron crocus, a lovely lilac colored flower with six petals and no petiole.
Saffron is a bulbous perennial of the iris family.

Harvesting: should happen in October.
To harvest, cut off the open flowers at mid morning on a sunny day. Allow all foliage to grow through winter and nourish the plants for the next year. After the blossoms are plucked and laid out to dry for 3 days. The reddish gold threads (the stronger the color, the stronger the flavor), about an inch long, are then pulled out of its center. Saffron must be picked before the sun's warmth wilts the new days blossoms. Once the long labor of stripping the flowers is finished, the threads must be carefully and quickly dried to develop their flavor, and to remove moisture, which can cause saffron to rot. If this is done, incorrectly, hundreds of dollars in saffron can be destroyed. The wet threads are placed over a heat source. The threads lose about 80% of their weight in the drying process.
Growing: Saffron thrives in full sun, with rich, well-drained soi. It prefers a sheltered location, avoid windy spots, or areas that stay wet in the heat of summer, around downspouts or at the bottom of slopes. The corms or bulbs should be sown in June and July (by hand) about 4 inches deep and 4 inches apart. Gophers love them so they should be protected with a mesh enclosure.
Fields: The bulb like corms should be divided every third year, so you can build a good sized saffron patch without breaking the bank. The same field can yield saffron for seven to nine years before another crop should be planted.
It takes approximately 70,000 flowers to make a pound. Per pound wholesale saffron sells for 450 dollars. If its a good crop year 2 and a half acres will yield 6 to 12 pounds of saffron.
Money and storage: Farmers are payed in cash or scrip. Not all farmers sell immediately after the harvest. It can be kept for years if stored in an airtight vessel away from light and moisture.
Quality: based on ISO3632 standard - Tarvand Saffron Co.