Vergers Le Clan

Quebec Saffron

To use saffron properly and allow it to release all its aromas, it must be infused in advance in a liquid (rehydrate the whole filaments, finely cut or ideally crushed in a mortar), depending on the recipe (hot water, cream, milk, lemon juice, wine, broth, fruit juice or any other liquid except oil). Very little saffron in pistils is enough to perfume and color your dishes. You can count from 3 to 6 filaments per person in sweet or savory dishes. Average doses commonly used: 1 pistil = 3 stigmas (3 filaments). 0,1 g = +/- 60 filaments = 4 to 6 people. The culture of the saffron: Saffron is a perennial plant with inverted vegetation. The flower of saffron blooms in autumn to then grow, develop its foliage and reproduce until the end of spring. The saffron bulb then goes dormant for the whole summer. In Quebec, the flowering starts in October and extends over a period of 4 to 6 weeks. The first flowers come out when the night temperatures are cooler (8°C and less). The harvest will increase over the years as the bulbs multiply each year. The saffron flowers are picked by hand daily. The steps related to harvesting, pruning and drying must be done the same day the flowers are picked, because they bloom on average for only 48 hours.