Saffron is a spice derived from the Crocus sativus flower, more commonly known as the "saffron crocus". It is the vivid crimson stigma and styles, called threads, that are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron has also long been known as the world's most costly spice by weight with it costing upwards of $3,000 per kilogram.
Hidden away in the forested countryside of the Creuse can be found “Le Safran du domaine du Maignaux”, a saffron farm established by the Swiss Fribourgeoise family in 2012 with a growing area of around 0.5 hectares.
Here, you can learn about saffron, its origins and how it is used through your host Natacha. Various workshops are offered covering all aspects, as well as the opportunity to try some of the dishes produced in the farm’s kitchen using the locally cultivated saffron. You are also able to buy both saffron for your own use as well as the farm-made products. Workshops are even run specifically for children.
Check out the “Le Safran du domaine du Maignaux” website for more details.Family