Saffron Harvest

Saffron makes me dream of exotic adventures in Arabia, Persia and India, but I’ve just had my very first saffron harvest a million miles away in little ol’ New Zealand. It won’t provide my yearly requirements, nor make me a fortune. But it may provide me with a winter’s supply of this spicy saffron drink to strengthen the body and warm the heart.

I tend to get all spicy at this time of year, adding exotic flavours to everything not only for great food but to summon their healing powers to keep me wholesome over the winter. Saffron is one of the very few of such ingredients I can grow in my own backyard. Should the end of civilisation arrive anytime soon please, please let me have enough stocks of cloves, pepper, cumin, cinnamon, nutmeg, vanilla, turmeric, ginseng, dried pomegranate seeds. Oh and chocolate! There must be chocolate.

Spicy Saffron Elixir

Take a pinch of each of the following powdered spices and add them to a pot of black tea. Cinnamon, cardamom, ginger, pepper, cloves, nutmeg and saffron. Steep for 3 minutes. Strain and sweeten with honey or raw sugar.


  1. Wow, growing your own saffron! If you grow enough you will be able to retire on the profits. I remember reading about a saffron farm somewhere in NZ – harvest time was very hard manual work, but only for a couple of weeks, and they didn’t need much for the rest of the year. Sounded like an excellent crop.

  2. Moon Over Martinborough says:

    That tea sounds gorgeous!