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Saffron (crocus sativus), a plant that is thousands of years old, has been known and appreciated from the beginning of time.

Saffron: Used as a spice and a coloring agent, this plant has been cultivated from ancient times for culinary as well as medicinal properties. It was first introduced in France during the 11th century Crusades.
A legendary plant : the Greeks and Romans revered its precious stigma, and Cleopatra was said to perfume herself with saffron to be more seductive.

(see History of Saffron).

Saffron is a rare spice. A product of high quality that imparts the distinction of its regional origin. This spice lends itself to all sorts of culinary uses, be they sweet or salty.





In Comminges, to the southwest of Toulouse, I cultivate saffron according to traditional and artisanal methods, without the use of any unnatural chemicals.

All handling of the plants is done manually. Saffron culture is very demanding and thrives on a well-drained soil that is hand-weeded regularly and frequently.