Crocus flowers

A plant called Crocus (Crocus), which is often called saffron, refers to ornamental tuberous plants that differ in early spring or late autumn flowering. Crocus flowers are characterized by a goblet-shaped or cup-shaped shape, they have six petals pointing upward. In its color, crocus flowers are diverse: white, yellow, light blue, purple, lilac, as well as spotted or striped.

Crocuses are known to be able to reproduce in small bulbs. They are planted in spring or before winter to a depth of more than 5 centimeters, provided that the plant has time to take root. Crocus flowers prefer open sunny places - otherwise the peduncles will not be able to open and appear in all their glory.

Freshly picked crocus flowers are very tender and need a special attitude. Due to their attractive appearance and valuable properties, crocuses are often used in cooking - they are not only decorated with confectionery, but also added to the main ingredients.

For example, dried crocus flower stigmas are used as an orange-colored food dye and an aromatic spice. In the food industry, raw materials from this plant are often added to the composition of cheeses, butter, liqueurs, as well as some types of non-alcoholic drinks.

Crocus flowers have been known in Greece since the early Middle Ages. It was then that the natural dye was directly added to the tempera binder: the powdered substance was mixed with egg protein, and then used to illustrate manuscripts. In addition, golden varnish was also produced from such a mixture, which gave the surface of tin a golden hue - a kind of imitation of a golden leaf.

Crocus species

In total, there are about 80 species of crocuses, which are most common in the temperate and subtropical zone of the Mediterranean, Eastern and Central Europe, the Caucasus, and Western and Central Asia.

This plant has its own cultural history and biological characteristics. However, only half of crocus species are actively used in floriculture, the varieties of which are divided into fifteen groups.

Composition of crocuses

Crocuses (especially freshly picked flowers) contain a carotenoid glycoside, which, when dried, forms simpler glycosides: picrocrocin and crocin. The latter is a carrier of a characteristic yellow coloring substance, while picrocycin is a glycoside, a bitter substance that cleaves away safronal aldehyde, the main component of essential oil in crocuses.

In addition, flavonoids, carotenoids, B vitamins, nitrogenous substances, sugar, fatty oil, water, potassium and calcium are present in the stigmas of crocus flowers. When dried, the pestles contain the same elements and colorants.