10:00 AM - 1:00 PM
Event information
10:00 AM - 1:00 PM

Saffron is the dried stigmas of an autumn-flowering crocus called Crocus sativus. It is a hugely valuable spice with a fascinating history. Saffron is used around the world to flavour food as well as being used for dyeing, perfumery and in herbal medicine. On this half-day course Sally will introduce you to the history of the cultivation of this fascinating flower and teach you how to get the best from this precious spice in your cookery at home.