California Farm Saffron Tea

Name: California Farm Saffron Tea
Total time: 2100 s
Yield: 2 people
Cuisine: American
Ingredients: 18 threads of saffron, fresh or dried; 4 drops rosewater; 4 drops wildflower honey; 1 Cup 200F degree water; 1 cup ice cubes

Hobby Horseman @HobbyHorseman

California, United States

It only takes three saffron crocus bulb flowers to make a cup of fragrant saffron tea.
Three flowers contain nine red saffron threads, enough flavor for a cup. We add a few drops of home made rose petal water or wild flower honey for the fragrance and taste.
We grow our own, inside the windowsill. Flowers in January. Outside bulbs flower in fall. You can buy dried saffron threads in the supermarket, 20 threads for 3 dollars.
To make tea, you bloom the saffron a few minutes by pouring 200 F degree hot water over it. Steep a few minutes like other teas. Taste, add a few drops of rose water or wild flower honey.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Tea 5 minutes, rosewater 30 minutes

2 people

18threads of saffron, fresh or dried
4 dropsrosewater
4 dropswildflower honey
1 Cup200F degree water
1 cupice cubes
Cost: Saffron, farm free or $3; rose water, free, wildflower honey, $5 per pound or farmfree
Equipment: waterkettle, glass, dutch oven

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Steps

Tea 5 minutes, rosewater 30 minutes

1

Make or buy rosewater. Put rose petals on bottom of dutch oven, glass bowl on top, water between pan and bowl, bring to boil. Lid on upside down filled with ice cubes. Steam will hit the cold lid and condense in bowl and make rosewater. Half an hour.

California Farm Kitchen Rose Oil Extraction
2

Pick or buy 18 saffron threads. One gram is 150 threads. A can holds 450 threads.
3

To bloom the saffron into tea, cover threads with 200 F degree water, steep 5 minutes.
4

Taste. Add 4 drops rosewater.
5

Taste, add 4 drops wildflower honey. Enjoy.

Linked Recipes

California Farm Kitchen Rose Oil Extraction

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 17, 2025 23:54

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.