Saffron (Crocus sativus L.) Cultivation and Properties: A Review

Lachguer, Khadija; Boudadi, Imane; Lachheb, Mohamed; Beraouz, Ikram; El Merzougui, Soumaya; Ben El Caid, Mohamed; Lagram, Khalid; Serghini, Mohammed Amine

doi:10.22059/ijhst.2024.377028.855

Saffron (Crocus sativus L.) Cultivation and Properties: A Review

Document Type : Review paper

Authors

Khadija Lachguer

Imane Boudadi

Mohamed Lachheb

Ikram Beraouz

Soumaya El Merzougui

Mohamed Ben El Caid

Khalid Lagram

Mohammed Amine Serghini

Laboratory of Biotechnologies and Valorization of Natural Resources, Department of Biology, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco

10.22059/ijhst.2024.377028.855

Abstract

Saffron, derived from the flower of Crocus sativus L., is one of the most valuable and sought-after spices in the world. This review provides a comprehensive and novel overview of saffron horticultural practices, with a special focus on the innovative potential of its various byproducts. It encompasses the entire cultivation process, including harvesting, postharvest handling, storage, and the challenges faced in its marketing. Moreover, this review brings attention to the often overlooked saffron byproducts (petals, stamens, leaves, corms), which recent studies have shown to contain valuable bioactive compounds. These compounds exhibit significant potential for diverse applications across the food, pharmaceutical, cosmetic, and textile industries. By emphasizing the novel aspects of fully utilizing saffron byproducts, this review contributes to enhancing the value of the saffron production chain and opens new avenues for sustainable agricultural practices.

Keywords

Biological activities

Byproducts

Crocus sativus L

Production

Saffron