Planting, harvesting and production of Saffron
Planting Saffron bulbs takes place during the summer months and is done entirely by hand.
Every year, for 3 to 4 weeks only (from mid-October till end of November depending of the weather), the flowers will be coming out everyday, each stem giving flowers several times, all day long.
It is critical to pick the flowers, to prune them (that is to extract the pistil from the flower corolla) and to go through the depollinisation process and then through the drying process immediately and as the flowers come out (though before they fully bloom) in order that the stigmas retain all their aromatic properties.
180 flowers are necessary to obtain one single gram of the spice as the stigma will have lost 80% of their weight during the drying process. This corresponds to about 540 threads collected, as the stigma is made up of 3 threads linked on their basis and wrapped in the flower corolla.
It is a colourful event and Saffron production was largely present in the Languedoc from Antiquity to the tumultuous times of the French Revolution.
Unlike the majority of Saffron producers, who use electric dryers or electric or gas furnaces to dry the Saffron, we have implemented our own wood-drying process, respectively using Linden, Almond, Beech and Oak wood in an open fireplace. The spice is then left to develop its aroma from 1 to 4 months according to the type of wood we used, to offer you one of the most surprising array of flavours.
This drying technique is the same as that used by the saffron producers of yesteryear.
Our four dryings
- Oak’s potency:
We exclusively use branches of oaks from the Black Mountain, located less than 40 kilometers from the farm.
This drying adds a subtle leather note, enhancing the aromatic finish of this Saffron and giving it a voluptuous potency. It will marry perfectly with your sauced meat and rice dishes.
- Linden wood delicacy:
To prepare our linden-dried Saffron, we select branches of trees present for almost 60 years on our farm.
The delicately flowery approach revealing the soft and slightly tangy finish of this Saffron’s aroma will enhance perfectly your fish and World cuisine dishes.
- Beech tree’s classicism:
Like the oak, we use wood direct from the Black Mountain, which is planted as soon as cut. The ultimate in any smoking process, beech wood-drying provides a softer Saffron and, through its simple nobleness, lets this Saffron express its extraordinary capacity to sublime.
It will go best with white meat, Mediterranean vegetables and desserts.
- Almond tree’s sumptuousness:
Like the linden wood, the almond tree is extracted from our property. This species is present since Ancient times in the area. Hints of candied fruits for this Saffron of an unsuspectedly structured and complex finish.
It will be perfect in Seafood dishes and chocolate desserts.