Saffron is the dried stigmas of an autumn-flowering crocus called Crocus sativus. It is a hugely valuable spice with a fascinating history. Saffron is used around the world to flavour food as well as being used for dyeing, perfumery and in herbal medicine. On this half-day course Sally will introduce you to the history of the cultivation of this fascinating flower and teach you how to get the best from this precious spice in your cookery at home.
After growing up on a Norfolk smallholding, Sally Francis graduated from the University of Oxford with a first-class honours degree in Plant Sciences and then a doctorate on arable crop disease. Over the last ten years, Sally has re-established commercial saffron production at her family smallholding, under the Norfolk Saffron brand. Norfolk Saffron produces world-class saffron and award-winning novel saffron products, and Sally is actively researching the crop’s history in Eastern England.
Bookings for this course will close 11 June
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