The part of the plant you actually eat -- the vivid crimson stigmas -- produce saffron, the world's most coveted and expensive spice, and they come from just one plant: Crocus sativus. These stigmas ...

If you love the delicate, colourful blooms of crocus plants, you’re not alone. Flowering from late winter to early spring, many people choose to add this burst of colour to their seasonal ...

Saffron is high in antioxidants such as crocin, picrocrocin, and safranal, which help deal with free radicals in the body. ...

The garden is looking full and lush now, with leaves as deep green as they will ever be and many of the more luxuriant ...

On paper, growing herbs from seeds appears to be a no-brainer way to save money. For the price of one bunch of fresh parsley ...

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Crocus flowers typically appear in late winter and very early spring. Appearing around the same time as crocus are snowdrops (Galanthus nivalis) with their dainty white flowers.

Adding saffron to your diet can be simple and effective for reaping its benefits. You can either use it as a spice in ...

Saffron, a revered (and expensive) spice, is just the stigma of a specific type of crocus. You can purchase those crocuses and grow them yourself, and the time to get those suckers in the ground ...

Plant Doctor Tom MacCubbin gives advice on gardening in Florida including care of rain lilies, pineapple, avocados, orchids, poinsettias and dealing with lawn tire tracks.

First, the tiny flowers are picked on hands and knees in the dark; saffron crocuses are best harvested before the sun rises and the flowers open. Then each stigma must be meticulously removed by hand.

Nature enthusiasts capture spring's arrival with photos of blooming daffodils, tulips, and crocus, marking the promise of warmer days.