You are currently browsing the tag archive for the ‘renunciation’ tag.
The winter is gradually passing away into spring–which should be an exultant season for flower gardeners. Yet the results in my back yard are extremely discouraging because the ferocious squirrels of Brooklyn have eaten all of my crocuses! Despite planting an immense number of the hardy little flowers, I am still bereft of spring color. I guess I should have expected something like this after the infernal bushy-tailed rodents ate all the glass bulbs from the Christmas lights…
As it turns out, squirrels are not the only ones who love crocus flavor. One of the world’s most precious spices is made from the little flowers. The gourmet spice saffron literally consists of the harvested stigmas of the saffron crocus (Crocus sativus). The saffron crocus plant has been domesticated since antiquity to provide the costly spice and the plant literally owes its existence to human appetite for the powdery threads. Crocus sativus is a descendant of Crocus cartwrightianus, a wild crocus from the rocky skree of southwest Asia. As humankind selectively planted the plants with the longest stigmas (and hence the most delicious saffron) the little crocus developed into a completely different—and completely dependent—species. Crocus sativus now has magnificent spiraling stigma covered in deep yellow pollen, but the artificial selection came at a terrible cost. The plant is a male sterile triploid, incapable of sexual reproduction thanks to its extra chromosome. Saffron crocuses can only reproduce asexually and they require human assistance to prosper. The spice is still prohibitively expensive since the little plants must be planted and harvested by hand.
Saffron is known to recorded history as early as the 7th century BC (when it was mentioned in a Assyrian botanical treatise) however archeological and genetic evidence suggest that saffron has been harvested for at least 4 millenia! Since saffron contains over 150 volatile and aroma-yielding compounds, I am not going to try to describe it to you—you’ll just have to get some yourself. My favorite dish which uses the yellow pollen is mussels, saffron, vermouth, and cream!
Of course I am cheating a little bit by writing this article in the spring–the saffron crocus is really an autumn flowering plant. However I felt like my slaughtered crocuses deserved some sort of memorial tribute. Of course if I really wanted to commemorate the slain flowers I could turn to my paint box. In addition to being a spice, saffron is also a color—a deep orangey gold reminiscent of foods prepared with the spice. Strangely, for a color so steeped in the sensory joys of living, saffron has also come to represent worldly renunciation. Buddhist monks wear robes of deep saffron and the top bar of the Indian flag is the same rich orange-yellow. The flag’s designers hoped that the color would inspire India’s leaders to set aside material gains and dedicate themselves to the welfare of the people, but, alas, in all societies such selfless dedication is even rarer than the rarest spice.