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| Name | Current message text |
|---|---|
| h English (en) | Several wild species of ''Crocus'' similar to the commercial plant are known to have been harvested in recent times for use as saffron. ''[[Crocus ancyrensis]]'' was used to make saffron in Sivas in Central Turkey, the corms were also eaten. ''Crocus cartwrightianus'' was harvested on Andros in the islands of the Cyclades, for medicinal purposes and the stigmas for making a pigment called Zafran. ''[[Crocus longiflorus]]'' stigmas were used for saffron in Sicily. ''Crocus thomasii'' stigmas were used to flavour dishes around Taranto, South Italy. In Syria the stigmas of an unknown wild species were collected by women and children, sun-dried and pressed into small tablets which were sold in the Bazaars. Not all ancient depictions or descriptions of saffron spice or flowers are certain to be the same species as the modern commercial species used for spice. |