This valuable spice has been used since ancient times as a medical plant: Pliny the Elder used it to treat cough and sore throat, Hippocrates prescribes it for rheumatism.
In the Renaissance saffron was considered a panacea, used in case of painful for menstrual periods, low back pain, dyspepsia, bronchial spasms, cough asthma, depression, nervous excitement, irritable gums and during teething in children.
In China, modern phytotherapy uses it for its detoxifying, purifying and anti-inflammatory properties (combined with honey).
In India, Ayurvedic medicine considers it a substance midway between food and pharmacy.
It is an excellent digestive, inducing increased secretion of bile and gastric juices and peristalsis.
It helps to prevent cardiovascular disease because it lows blood pressure and, by promoting fat metabolization, reduces cholesterol and triglyceride levels. Results of research have shown that this precious spice has the power to protect the retina, prevent senile weakening of sight and strengthen visual acuity.
Bulbs are planting in September on a land which is rested the previous year. The installation is made between the olive rows as it was used to be made in the past by the farmers. The ground is prepared with some ploughings is not used any kind of fertilizer unless the pruning residue of the burnt olive trees on the field.
All stages of cultivation are carried out exclusively with manual work, including the meticulous work of weeding the weeds.
Saffron of Salento is produced by a Biological Farm, without the use of any type of chemicals, respecting the environment and the consumer.
In Salento Saffron is produced in compliance with sustainable agriculture, without the use of chemical products. All the stages of cultivation are carried out completely with manual work, according to precise rules to preserve the perfume and the aroma of the product and to protect the health of consumers.