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Set each corm about 4 inches or 10 cm deep and 4 inches apart, with the pointy side up, so a wide pot suits it better than a narrow one. But surprisingly, saffron can also be cultivated at home. The red spice comes from a small purple crocus, Crocus sativus, and it grows from corms, which look like little bulbs. But you don’t always need a field; a few pots on a sunny balcony or a proper farming room with optimum lighting can give you a few pinches of your own. Mostly, the planting is done in late summer or early autumn, usually August to October, and flowers are expected about six to eight weeks later. Planting too shallow can leave corms dry. Water once after planting, then wait until leaves appear before watering again.
About 8 inches (20 cm) is a common minimum for containers. Mix garden soil, sand, and compost, in the ratio of about 2:1:1, or use a sandy bulb mix. Try to pick a soil with a pH between 6 and 8, and skip heavy clay.
Saffron is often called the world’s most expensive spice, and a few threads can turn a plain bowl of rice golden. Most of us only see it in tiny boxes at the shop, and after hearing the price, the first thought that often comes to our minds is that it belongs to Kashmir and only farmers can grow it. Here is an easy step-by-step guide to grow Saffron in containers at home Saffron grows from corms, not true bulbs, so buy them from a trusted seller in late summer. Choose corms that feel firm, with no mould, cuts, or soft spots. Th Drainage decides whether your saffron lives or rots. Pick a pot with drainage holes, ideally terracotta, which is deep enough for planting. Never let the pot stand in water. Also avoid too much nitrogen and fresh manure.