Grown in the USA · Organically grown · 2026 harvest

Saffron you can trace to the flower.

Every thread in our tins was hand-picked from our own beds this autumn and dried the same day. No importers, no blends, no old stock — just fresh American saffron.

Buy this season's harvest Reserve next harvest

From $20 · Limited small-batch harvest

Purple saffron crocus flowers with long red stigmas in our garden bed
Grown in the USAFarmed on our own beds, not imported
Organically grownNo synthetic pesticides or fertilizers
Picked by handEvery flower, every morning of the bloom
This season's harvestSold fresh — never years-old stock

From our beds to your kitchen

Most saffron sold in the US is imported and can sit in warehouses for years before it reaches you. Ours goes from flower to tin in a few weeks. Here's this year's crop.

  1. Late AugustPlantedPremium Crocus sativus corms from the Netherlands go into raised, fabric-lined beds.
  2. OctoberBloomAbout eight weeks later the purple flowers open — each one for just a day or two.
  3. Each morningHand-pickedWe pick the open flowers and pull the three red threads from each, by hand.
  4. Same dayDried & sealedThreads are gently dried, then stored airtight and away from light until they ship.
A raised saffron bed in full bloom
Our beds in full October bloom
A plate piled with freshly picked saffron flowers
One morning's pick
Saffron flower with bright red stigmas among grass-like leaves
Three red threads per flower
A row of open saffron crocus flowers
Rows opening on the same morning
Bed labeled Aug 30 with the first flowers emerging
Planted Aug 30 — first flowers

Buy saffron

One grade, one source: our own beds. Choose your pack size — bigger packs cost less per gram.

This year's dried threads, straight from our harvest.

Cook with saffron

Eleven vegetarian recipes we love, from biryani to kulfi. Each card shows how much saffron it takes, so you know how far a pack goes.

Before you start: crumble the threads into a few spoonfuls of warm water or milk and let them steep for 15–20 minutes. This "blooming" draws out the colour and aroma, so you get more from every thread.

Ingredients

    Method

      Buy saffron for this recipe

      Pre-order

      Reserve saffron from our next harvest

      Our crop is small and sells out every season. Reserve your packs now and they're set aside for you as soon as the threads are dried and sealed.

      • No payment today. We email you a payment link when your saffron is ready to ship.
      • First come, first served. Reservations are filled in the order they arrive.
      • Change or cancel anytime before you pay — just reply to our email.

      Pre-orders ship .

      Reserve your packs

      FAQ

      Why does it cost more than supermarket saffron?

      Each flower gives just three threads, and it takes around 150 flowers to make a single gram — all picked by hand. Most cheap saffron is imported, often years old, and sometimes mixed with dyed fillers. You're paying for a fresh, traceable harvest from a small US farm.

      How much is in a 0.2 g pack?

      About 90 threads — the harvest of roughly 30 flowers. A pinch of 15–20 threads flavours a paella, biryani or risotto for four, so 0.2 g covers about 4–5 dishes.

      What does "organically grown" mean here?

      We grow without synthetic pesticides, herbicides or fertilizers. We're a small farm and are not USDA-certified organic.

      Where do your corms come from?

      Our Crocus sativus corms come from growers in the Netherlands. They are planted, grown, harvested, dried and packed here in the USA.

      How do I use saffron?

      Crumble a pinch of threads into 2–3 tablespoons of warm water or milk and let it steep for 15–20 minutes. Add the liquid, threads and all, to rice, stews, sauces, desserts or tea. A little goes a long way — too much tastes bitter.

      How does pre-ordering work?

      Fill in the pre-order form and we'll set your packs aside from the next harvest. You don't pay anything until your saffron is ready to ship; then we email you a secure payment link.

      How do I tell real saffron from fake?

      Drop a thread in warm water. Real saffron slowly releases a golden-yellow colour while the thread stays red. Fakes (dyed safflower, corn silk) bleed red instantly or turn pale.

      How long does saffron keep?

      2–3 years in an airtight, dark container away from heat — but flavour and aroma are strongest in the first year, which is why we sell only the current harvest.

      Contact us

      Questions, gifts or wholesale?

      Send us a message about an order, a gift for someone special, or saffron for your restaurant or shop.

      Email
      Restaurants & shops
      Ask about larger quantities from our current harvest.
      Farm
      Small family saffron beds, USA

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