Growing Saffron in the Green Mountains
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- เผยแพร่เมื่อ 6 ม.ค. 2020
- Did you know saffron -- the world's most expense spice -- grows well in Vermont? Find out how researchers at UVM are developing markets in the US for this highly desirable crop.
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I'm growing them in Northern Indiana indoors. Will put some outside soon to see how they do over the year and winter
Please say "Ghalehgolabbehbahani" one more time... 🙂
BTW, thanks for the awesome video.
They grow in Western New Mexico
I can see that they are trying to genetically modify American saffron! But these scientists are friends to not only farmers for helping them to produce a greater quantity of saffron but also friends to other entities that seek to lower mineral levels while maintaining the good looks of the yield. This way the health benefits will be mitigated so as not to hurt the medical industry. Maybe controlling the fertilizer quality would also help lower the quality.
Mine have leaves but no buds.It is 11/10.Will they bloom? I'm in N.H. zone 5
Best to contact UVM Plant and Soil Science department. Email: pss@uvm.edu
It is 9/29/2021.Again green leaves are sprouting. Will,blooms possibly follow? After such a rainy summer I'm delighted.
Can someone answer my question?
@@doniellestenson3502 So, did they bloom in the end?
Afghanistan of americas
"Read Song of Solomon verse 14
How Jesus's Chef's cook with Saffron and Cinnamon.
Is Jesus's Days on this earth.
the taste profile given here is illustrative of the greatest myth in the culinary world about the taste of saffron. Saffron in concentration has almost no taste at all except for a slight bitterness and in dilution used in recipes it has no taste at all. What people comment on when asked about the taste of saffron is the taste of the many other ingreients used in any recipe. I have been growing saffron for over 30 years and had thought that safdfron ws the primary taste in my saffron rice and after much thought and expeimentation I realized that the taste of saffron is a comlete muth and its use is solely of an aesthetic coloring agent which adds beauty to any dish. Sometimes great cost has a an overwhellming effect on ones perceptons and that is what has occurred with saffron throughout the world.
I must disagree, even 3 or 4 threads transform any rice dish, no matter how many ingredients there are in the dish.
Its a subtle taste. When you forget the salt in your rice, you notice. When you forget the saffron, you notice. Saffron is the body of the spicing, the underlying support and adds this deliciousness that makes it easy to overstuff yourself cause you just one more bite.
@@MrEmiosk Please, how can you make an analogy between saffron and salt. Salt is a major taste ingredient in almost everything and it is used in very tiny quantities, so it is evident that its effect is very powerful. Not so with saffron. I can tell by your wording that you haven't performed any viable experiments to prove or disprove your point. Why don't you try this, make 2 small portions of rice with and without saffron and nothing else and see the difference if any. Then again when I make saffron rice I use 16 - 20 stigmas per cup of rice or about 4.8 tsp. of water per stigma give or take depending on the amount of water you use. Now take 5 stigmas and crush them with 1 tsp of water and then taste the water. This is about 24 times the saffron concentration in the water compared to that used in the rice. So what do you taste if anything. If you don't do any experiments how can you speak to your logic?
@@bbobading you are obviously not experienced in cookery.
@@MrEmiosk In fact I am experienced in cookery. But I ask the question again "What experiments have you performed?