{"id":4329,"date":"2016-09-19T15:58:46","date_gmt":"2016-09-19T14:58:46","guid":{"rendered":"http:\/\/antoniosotos.com\/en\/?p=4329"},"modified":"2016-09-19T15:58:46","modified_gmt":"2016-09-19T14:58:46","slug":"we-will-explain-here-the-cultivation-of-saffron-or-red-gold","status":"publish","type":"post","link":"https:\/\/antoniosotos.exploore.es\/en\/we-will-explain-here-the-cultivation-of-saffron-or-red-gold\/","title":{"rendered":"We will explain here the cultivation of saffron or red gold"},"content":{"rendered":"

\"the<\/a><\/p>\n

 <\/p>\n

Have you ever wondered what happens to this spice which we like so much, that which is known as red gold or saffron, before reaching our table? Five (5) are the phases which it goes through. However, taking advantage that at the end of the first stage approaches, we will discuss what the cultivation process of this beautiful flower entails.<\/p>\n

Soil and Irrigation<\/strong><\/p>\n

There are soils which favour the cultivation and growth of the red gold plants. Although saffron can grow well anywhere in many types of soil (chalky, light …), the most suitable soil is a well-drained soil which contains a certain amount of clay, given that it allows water permeability without allowing the bulbs to become mired. This is essential, given that saffron needs to store and stock up on sufficient water and supply itself water until it flowers. The stages of higher humidity should occur in Spring in order to favour the formation of bulbs and in early Autumn to facilitate flowering. The advantage is that the saffron does not need to be watered regularly, and with the sporadic rains may have sufficient water so as to grow.<\/p>\n

Climate<\/strong><\/p>\n

Saffron is truly versatile. It can grow in very different soils, but also in extreme climates: tolerating high temperatures of 40\u00ba, and low temperatures of -15\u00ba. However, in order to prevent from harming or damaging the plant, its cultivation in temperate, warm,\u00a0dry climates is recommended. In this fashion it can be conserved at a constant temperature throughout the year. The saffron which Antonio Sotos grows in Castile-La Mancha is cultivated in soil and in a suitable continental climate which makes it worthy of the distinguishing mark of designation of origin.<\/p>\n

 <\/p>\n

Cultivation<\/strong><\/p>\n

The cultivation or planting of red gold or saffron takes place from June to September. During these four months, each bulb is buried into the soil at a depth of approximately 16 centimetres, and leaving a gap of approximately 14 centimetres away between them and in order to accumulate sufficient water in the soil and that the bulbs do not obstruct each other during the appearance and growth of the flowers. The beauty of these bulbs is that they will multiply from one year to the next, and may be used to grow further quantities of saffron in the following years. During cultivation, the keeping of a close eye on the crops is required so that there are no animals (predators) “happy” to destroy the growth of the bulbs (rats, moles etc…).<\/p>\n

 <\/p>\n

We hope that you’ve learned a little bit more about the cultivation of red gold during the summer months. The following phases of saffron takes place from October onwards: harvesting, peeling, drying and conservation, but we’ll discuss that some other time.<\/p>\n

 <\/p>\n

Write to us on our Twitter and Facebook accounts if you wish to learn more about this wonderful spice. You can also suggest topics to discuss in the blog, or leave your views as regards our products.<\/p>\n","protected":false},"excerpt":{"rendered":"

  Have you ever wondered what happens to this spice which we like so much, that which is known as red gold or saffron, before reaching our table? Five (5) are the phases which it goes through. However, taking advantage that at the end of the first stage approaches, we will discuss what the cultivation […]<\/p>\n","protected":false},"author":1,"featured_media":4330,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[179,116],"class_list":["post-4329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips","tag-cultivation","tag-saffron"],"yoast_head":"\nthe cultivation of saffron<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"the cultivation of saffron\" \/>\n<meta property=\"og:description\" content=\"  Have you ever wondered what happens to this spice which we like so much, that which is known as red gold or saffron, before reaching our table? 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