Saffron Cultivation

The cultivation of saffron from Teruel: patience, dedication and tradition

Growing saffron is, above all, an act of patience and dedication. It is a truly unique crop, demanding care and attention at every stage — from preparing the soil to the moment those fine red threads are finally harvested, rightly known as red gold.

It all begins with the land. The soil must first be left to rest for some time — a vital step to ensure the healthy, vigorous growth of the corms. These are then carefully selected and cleaned by hand in a traditional process known as esfarfollar, where dried remains are removed to guarantee proper conservation and development.

The corms are planted at the right depth and spacing, according to the wisdom passed down through generations of local farmers. After planting, the field appears dormant. For months, the corms lie hidden underground in a passive state, until nature decides it is time to awaken.

 

The magic of flowering and harvesting

In September, the first slender leaves — known as espadillas — begin to emerge. But it is in October that the real magic happens: the first saffron flowers bloom, shy and delicate, announcing the start of the harvest.

To produce just one kilogram of saffron, around 200,000 flowers are needed. The harvesting takes place at dawn, while the flowers are still closed, to protect their precious stigmas. Each one is picked by hand with the utmost care and placed in wicker baskets that both protect the flowers and support the harvesters as they work.

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From the processing of saffron from Teruel: the value of saffron from Teruel

Once collected, the flowers are swiftly brought to large tables, where skilled hands begin the desbrizne — the process of separating the red stigmas, or brines, from the rest of the flower. Traditionally done in groups, this moment is more than just work: it’s a time for stories, for passing on knowledge, and for strengthening bonds across generations.

The threads are then gently dried on mesh trays using indirect heat — a crucial step that preserves their rich colour, aroma, and natural properties. Only then is the saffron ready to be packaged or stored under the right conditions until use.

The entire process — from harvesting to desbrizne — takes place in a single day, making the saffron season one of the most intense and exciting times of the year. Most of the discarded petals are returned to the soil as natural fertiliser, enriching it with their micronutrients. Others, however, we reserve for something more special: in our case, the creation of handcrafted jewellery made with real saffron flowers — a way of capturing their beauty long after they’ve left the field.
  Such is saffron cultivation: an art form that weaves together tradition, nature, and human care.