Your Ultimate Guide to Growing Saffron in Australia

Discover the Secrets of Saffron Cultivation

Ever wondered what goes into producing those precious red threads of saffron? Whether you’re a home gardener or just saffron-curious, here’s your all-seasons guide to growing saffron in Australia—straight from the paddocks of Orange, NSW!

The Saffron Plant: Basics

• Botanical name: Crocus sativus

• Grows from: Corms (like bulbs)

• Cycle: Autumn-flowering, summer-dormant perennial

  
  

Soil and Site Selection

Saffron loves free-draining, sandy to loamy soils. If you have heavy clay, you’ll need to work in plenty of organic matter to improve drainage.

• pH: Slightly acidic to neutral (6.0–7.5 is ideal).

• Tip: Avoid spots where water pools after rain; saffron corms hate wet feet!

  
  

Climate Considerations

Saffron thrives in regions with:

• Cold autumns and winters (ideally getting below 5 degrees Celsius to flower well)

• Dry, hot summers (to trigger dormancy)

  
  

In Australia, that means most temperate regions—think inland NSW, VIC, SA, and TAS. If you get frosts, even better!

The Saffron Year: Planting, Growth, Harvest & Dormancy

Planting (Summer: January-March)

• Plant 10–15 cm deep, 10 cm apart, pointy end up.

• Water, then let autumn rains do the rest.

  
  

Growth & Flowering (Autumn: April–May)

• On average, flowers last for 5-7 weeks.

• First, grass-like green shoots appear as the weather cools.

• Water every 21 days if there’s no rain.

• Within weeks, purple flowers begin to rise with the sun each morning.

• The flowering tends to follow a bell curve: minimal in the first two weeks, abundant in the middle two weeks, and minimal again in the last two weeks.

• Fun fact: At Argyle, we process over 100,000 flowers each season!

  
  

Harvest (Peak: Late April–May)

• Flowers emerge with the sun in the morning and must be picked before fully open, within hours. Flowers wilt and die after a few hours in the sun.

• Gently pluck the whole flower at its stem, without disturbing the root or pulling.

  
  

Stripping & Drying (Immediately after Picking)

• Carefully remove the three red stigmas from each flower by hand (we call this “stripping”).

• Remove the yellow/orange bottom part of the stigma (this holds no value or flavor).

• Lay stigmas on a tray and dry them gently in a very low oven around 100 degrees (no fan forced) for approximately 10 minutes, or until they feel dry but not brittle to touch. Alternatively, if you have a food dehydrator, you can dry at 60 degrees for approximately 40 minutes.

  
  

Storage

• Store dried saffron in an airtight jar, away from light and heat.

  
  

Growth Period (Winter: June–September)

• Leaves keep photosynthesizing, feeding the corm for next year.

• Water only if winter is very dry.

  
  

Dormancy (Spring - Summer: October–December)

• Leaves yellow and die back.

• No water needed; let the corms rest in dry soil.

  
  

Ongoing Care and Tips

• Weeding: Keep beds weed-free to reduce competition.

• Feeding: Saffron isn’t a heavy feeder, but a little fish emulsion at planting helps.

• Pests: Watch for rodents or birds that might dig for corms.

• Dividing: Every 3–4 years, dig up and divide corms to prevent overcrowding, and plant in new soil.

  
  

If You’re Keen to Get Started

Retail corm packs are released on our website in September, so set a reminder, as they’re limited!

The Joy of Growing Saffron

Growing saffron is a labor of love. Each gram is handpicked and hand-processed. But there’s nothing quite like the joy of seeing those first purple blooms or sprinkling your own homegrown saffron into a dish!

Happy growing! Have any questions about saffron cultivation? Drop us a comment or email; we love talking all things saffron.