Saffron

It was not long before the Crocus sativus plant, as it is biologically known, became more affectionately referred to as Saffron, a derivative of the Arabic word zafaran, meaning yellow.

This herb, and food condiment, is one of the world’s most expensive products by weight, and not surprisingly, since close to 200 000 flowers need to be harvested to yield just one pound of saffron.

This small perennial plant finds its home along the Mediterranean through France, Spain, Italy and Greece and also grows naturally in Iran. The herb has been used since Roman times both as a food spice, adding full flavour and rich colour to numerous Mediterranean dishes, and medicinally as a stimulant primarily.

Parts used

Dried stigmas

Medicinal actions

• Antispasmodic
• Aphrodisiac
• Appetizer
• Carminative
• Emmenagogue
• Expectorant
• Sedative
• Stimulant
• Rejuvenative

What Saffron is used for

• Rheumatism and neuralgia
• Indigestion and constipation
• Flatulence
• Uterine infections
• Headaches
• Bruises and skin sores
• Haemorrhoids

Saffron might also offer an antidote to premenstrual syndrome, a recent study suggests. However, more research needs to confirm these results.

Safety

Saffron should be avoided during pregnancy. Large doses have also been known to cause kidney damage and act negatively on the central nervous system. An overdose of Saffron can even be fatal.

(Zaakirah Rossier, Health24, updated October 2010)