Sind die schön.Und wie schön solche im Garten zu haben.
Rub it in, rub it in! Grudgingly I'll admit that it's beautiful.
the bee agrees... :-)
was schöne Farbe von Frühling.Marica
thinking of you'all, I snapped away this morning to show off the colour and pattern variety of those crocuses and snowdrops in the front garden.
...not uploaded yet!
Very nice,I like-Yellow star.Greetings from Belgrade
thanks, Sonja, but also take a look at Marilyn's wonderful shot of a spreckled crocus...
Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, for decades the world's most expensive spice by weight, is native to Southwest Asia and grows pretty much everywhere else in the world
Saffron is marked by a bitter taste and an iodoform- or hay-like fragrance; these result from the chemicals picrocrocin and safranal. A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles. Saffron has further medicinal applications. Thats all I know , thanx to Wika. Danny
yep, every once in a while I buy some to cook "paella" with... (better than the "fake stuff" I keep on the shelf) -- southern France is where it's mostly cultivated in Europe, I believe...
(when I want to call attention to something Wikipedia knows about, I simply create a link there, --->like this<---
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