Saffron harvesting in Spain a hundred years ago

Saffron - consisting of the stigmas from the Saffron crocus - has been used as a key seasoning, fragrance, dye, and medicine for at least three thousand years. Saffron has also been - and still is - one of the most expensive spices in the world - it can cost up to $300 for one ounce. The fact that the flowers and the stigmas have to be hand picked - a very time consuming activity - makes saffron so expensive; you need up to 250,000 flowers to produce just one kilo of dry saffron!

Spanish saffron was considered the best in the world already in the early 20th century. The photos below show saffron harvesting in Spain in 1905:

Spanish saffron pickers out in the field.

Removing weeds.

Picking the stigmas from the flowers.

Roasting the saffron.