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Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae.The dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece.

I should grow saffron. Apparently isn't too hard to grow, but it's hard to get much spice from it. But probably enough for one kitchen. And it's pretty too!