Saffron makes a come back

Yesterday I made the tomato confit with saffron from my book “A Taste of Saffron”.

The red and organge of the saffon and olive oil infused tomatoes warmed me on the cold bleak grey February day.

Saffron has the ability to excite any dish and infuse it with sunshine of summers past.

This morning I awoke to birdsong  which is a very welcome sound and walking to the car I see a fluurry of activity in the hedgerows. My garden is slowly thawing as the bulbs including crocus sativus(saffron) slowly push the first leaves through the topsoil.

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Our Home, Saffron Walden

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The Rich History of Saffron

The golden spice, saffron has a rich 3000 year history with aromatic, (dye and pigment) and health/wellbeing properties which dominated trade, royalty’s clothing, wealth(stashed in Abbeys), was used in book illumination (gold leaf technique), house decoration (pargetting), besides foods and medicinal products. Saffron Walden was created around this spice and is the ideal base to rediscover and experience this fascinating story.

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