State of Art of Saffron (Crocus sativus L.) Agronomy: A Comprehensive Review

Saffron (Crocus sativus L.) is the most expensive spice of the world, and it is one of the 85 members of the genus Crocus. It is native of Asia Minor, and it is cultivated in Mediterranean countries. Saffron predominantly contains certain chemical constituents that are responsible for imparting colour, flavour, and aroma. Some of its components have cytotoxic, anti-carcinogenic and anti-tumor properties. Since, saffron is a triploid (2n = 3x = 24) plant and fails to produce seed upon selfing or crossing, so it is propagated through corms. The growing area for saffron is not extensive, although its demand in the international market is increasing. Research activities have been initiated to develop new production technologies of this spice in many countries. Saffron grows best in friable, loose, low-density, well-watered, and well-drained clay calcareous soils. Besides, climate and soil, planting time, seed/corm rate, planting depth, corm size/weight, crop density, nutrient management, weed management, growth regulators, harvest, and post-harvest management also influence saffron quality and quantity. In this paper, an attempt has been made to compile the recent agronomic research on saffron for commercial flower and corm production.