This is one of the most eagerly-awaited moments of the entire year for saffron producers. That is, the harvesting of its flower, also known as the saffron rose. Weather conditions in our area, between late October and early November, is when the fields flower and bloom and therefore the time is right to proceed to the harvesting and monda (the separation of stigma from flower process) of the saffron rose.

The labour intensive task is an experience for the senses.  A delight for the sight with the violet hues of the flowers and skill of harvesters, who entertain with their stories and anecdotes a true “feast for the ears”. The touch delicately handling such a precious flower. Ensuing from that process, will depend as to whether the saffron wows palates, seducing taste.

The saffron field is witness to an orchestrated function, in which everything must be carried out with utmost care. The harvesting of the saffron flower is carried out during the first hours of the day so that the sun’s warmth does not wilt the day’s new blossoms and blooms. For that reason, an experienced and precise tweak which manages to preserve the stigmas is required.

The saffron monda (the separation of stigma from flower process)

Once harvested, the flowers must be carefully placed into baskets.  These are transported to the location where the monda (the separation of stigma from flower process) is to be carried out. Once there, the flowers are spread out over a dry surface, to prevent them from clumping together.

Following its harvest it’s time for the monda (the separation of stigma from flower process) of the flower or the plucking of the saffron stamens.  To that end, the stigmas of the saffron flower are removed and placed into a container to proceed to the next phase of the process, toasting.

The moisture content, its colouring power and aroma will depend on the saffron’s toasting. Aspects which will determine the quality of saffron and that is why, this task must be carried out by people with extensive experience in this field.

Once toasted, the saffron is stored in containers which preserve same from moisture and light.

Should you have the opportunity, we invite you to witness firsthand the harvesting and monda (the separation of stigma from flower process) of the saffron rose. Just like that you will be able to verify for yourself what it takes to obtain highest quality saffron.