Inside The New York Botanical Yard
Posted in Exhibitions on January 28 2020, by Matt Newman
Crocus sativus
Saffron has been prized by civilizations for millennia. Historic Egyptians used saffron to make fragrance, and 4,000-year-old frescoes all through the Greek islands of Santorini and Crete depict individuals plucking flowers from cultivated saffron fields. Every Crocus sativus flower produces a three-pronged, golden-colored pistil (the feminine reproductive a part of a flower), which is the availability of the spice. It’s the most expensive spice on this planet on account of its labor-intensive manufacturing and truly low yield: one pound of dried saffron requires bigger than 50,000 crocus flowers.
This is only one of many herbs and spices featured in our new Exhibit Lab, Flavors of Morocco, highlighting this North African cultural crossroads, its culinary traditions, and the vegetation that help them—reflecting the mixture of cultures which have intermingled in Morocco all by historic earlier. See it correct proper right here in our Ross Gallery by way of March 15.
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