Saffron, scientifically known as Crocus sativus, is a perennial bulbous herbaceous flowering plant that belongs to the family Iridaceae. It is renowned for its exquisite flowers and is highly valued as a spice crop.

The flowers of the saffron plant emit an exceptional fragrance, making it a popular choice for indoor potted plants and aquatic environments. Additionally, saffron is an important component in the creation of rocky green spaces.

When planted in the ground, saffron plants grow in clumps and typically reach a height of 15 to 25 centimeters. In pots, they are slightly shorter. The plant features underground flat round bulbs, measuring around 3 to 5 centimeters in diameter, which are covered with a yellowish-brown membranous skin. Saffron leaves are characterized by their gray-green color, curly edges, and distinctive stripes. Multiple sheaths cluster at the base of the plant.

Flowering stems emerge from the leaf clusters, bearing one or two flowers at the top. These flowers exhibit various colors, including light blue, pinkish purple, jade white, or featuring stripes and other compound hues. Moreover, saffron flowers possess a unique fragrance. They typically bloom during the winter or early spring.

Saffron cultivation often involves the use of bulb propagation. Mature saffron bulbs usually have multiple primary and lateral bud points. After flowering, the leaf cluster's base expands and divides to form a new bulb.

Following a dormant period, the bulbs can be dug up for seed harvesting. When replanted, most bulbs will flower within the same year.

Alternatively, saffron can be propagated through seeds. However, it takes at least 3 to 4 years of cultivation for the seedlings to mature and bloom.

Saffron is renowned for its valuable orange-red pistillate stigma, which is hand-stripped from the flowers. It is not only cherished as a Chinese herb but also highly sought-after as a spice. The saffron capsule has an oval shape and ripens in May. In cultivation, it is sown as soon as it is picked.

The key differences between saffron and safflower are primarily observed in three aspects. First, the color distinguishes them. Saffron ground into powder appears orange-yellow, while safflower exhibits an orange-red hue. Second, their prices significantly differ.

Saffron is relatively common and inexpensive, whereas safflower is a highly valuable herb, commanding a higher price. Lastly, their medicinal properties vary. Saffron is known for invigorating the blood and relieving dysmenorrhea, making it particularly useful for treating menstrual pain in women.

On the other hand, safflower promotes blood circulation, relieves depression, calms the mind, cools the blood, and detoxifies the body.

Although saffron and safflower may appear similar due to their reddish color, there are indeed noticeable distinctions. When saffron is ground into powder, it turns orange-yellow and exudes a fragrant aroma upon contact with water.

Conversely, safflower, when ground into powder, maintains its orange-red color and does not emit any scent when wet.

Researchers have even discovered traces of saffron chromophores at a 50,000-year-old prehistoric site. Saffron cultivation dates back to the Bronze Age when it was cultivated by the inhabitants of Crete. The Persians began large-scale cultivation of saffron in the 10th century B.C.

The earliest detailed descriptions of saffron can be traced back to the 7th century B.C. These descriptions were made by botanists in the Assyrian kingdom.