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Sustainable Cultivation of Saffron in Iran

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Part of the book series: Sustainable Agriculture Reviews ((SARV,volume 25))

Abstract

Saffron, Crocus sativus L., belongs to the iris plant family, characterized for having a purple flower with red stigmas and yellow stamens. Saffron long scarlet stigmas are highly valued for flavouring food and adding a golden-yellow color. Saffron, as dried stigmas, is the most expensive spice in the world, well known for its aromatic and colouring power. It has been used as a spice in human nutrition, for medicinal purpose and as a dye. Saffron is cultivated in environments with very different climatic conditions, it grows well under temperate and dry climates, however its vegetative growth coincides with cold weather. Saffron production and processing in Iran is still based on traditional knowledge of farmers. Due to the nature of production of saffron as a high labor demand and family oriented crop, its production methods have not changed much through history. However, many research programs are being run in this country.

In this chapter we review traditional practices and current researches of various aspects of saffron including saffron botany and morphology, climatic and edaphic required conditions, production and processing practices such as corm selection, plant density, planting depth, soil fertilization, irrigation, weed, diseases and pests management, harvesting, drying, storage, packaging and finally prospects and challenges for organic saffron in Iran. Recommended saffron practices are: (1) choose large corms not less than 8 g, (2) apply up to 40 t.ha−1 composted cow manure at planting time and 20 t.ha−1 next years, (3) plant the corms in June in row planting of 25–30 cm apart with 7–10 cm between corms in rows with depth of 7–10 cm, (4) keep the density to 50 corms.m2 in such case total corms required is 4 t.ha−1, (5) apply one summer irrigation in early August, second irrigation in October and at least three more irrigation, the last one in May, (6) reduce the age of saffron fields to 4 years, (7) intercrop and apply of cover crops especially barley in saffron fields, and (8) harvest the flowers early morning. Agronomic practices such as using organic fertilizers, non-chemical methods for pests and weed control, complete labor work for production could be regarded as ‘organic’.

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Notes

  1. 1.

    Following flowering.

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Acknowledgment

The authors would like to thank Dr. Surur Khorramdel for supporting during searching, gathering and reviewing existing data sources.

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  1. Department of Agronomy, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran

    Reza Ghorbani & Alireza Koocheki

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  1. Reza Ghorbani
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Correspondence to Reza Ghorbani .

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  1. Europole Mediterraneen de l’Arbois, CEREGE, Aix-Marseille Université, Coll de France, CNRS, INRA, IRD, Aix en Provence Cedex 04, France

    Eric Lichtfouse

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Ghorbani, R., Koocheki, A. (2017). Sustainable Cultivation of Saffron in Iran. In: Lichtfouse, E. (eds) Sustainable Agriculture Reviews. Sustainable Agriculture Reviews, vol 25. Springer, Cham. https://doi.org/10.1007/978-3-319-58679-3_6

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