It looks like a big green thing, like a bellflower, and you’re like, “Oh! It’s saffron!” Now, you know, I used to be all, “Oh yeah! I’m sure I’ve got a bunch of saffron. But what I found out about saffron is the saffron’s not gonna go away.”
The reason saffron goes bad is because of the way it grows. Some people say the saffron plants are all over the place, but that doesn’t work in this world. We only had an area over here. But when it gets down to, like, one or two acres, there’s no place to grow them. So there you are, growing saffron and hoping you make it big. But it all starts to die in a year after one or two acres become one. You can’t grow it in a room. You have to go and have a good look in the mirror. The whole culture has to die out for that to happen.
People think that they eat their vegetables right out of the ground. How do they know that? This saffron they’re growing in their backyard. Like, look out the window. What’s that green stuff? We’ve been going to the farmers market and buying this stuff called “saffron”. It’s just a yellowish-green and it’s really hard to get your hands on. If you do, it’s like buying a box of Cheerios. If you do it, you might as well eat it. If you eat it, it really messes up your stomach.
But the thing that saffron is really good for is that it’s extremely beneficial for our digestion. You know, I’m a fan of saffron, like, a lot. I love its smell and feel. There’s one really, really good thing about it. This guy, the guy who we got in, he has to go to the bathroom. It’s really hot in here. He’s drinking saffron water—I think it’s called “saffron water” because it’s made of saffron water—he goes to the bathroom and he’s like, “God, it’s hot!” (laugh) Yeah. That’s nice.
I love using saffron in cooking because it has a great flavor and it’s really good, and if you can do that, I don’t see why anybody wouldn’t want to use
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