Avtar Dhillon has more than 250,000 saffron crocuses growing on his farm, Ramsar Berry Farm, in Abbotsford, British Columbia. Dhillon believes to be the first farmer to plant and harvest saffron in British Columbia and one of the very few people to plant the world’s most expensive spice in the country.
"I want to do something different and profitable," says Dhillon. "Nobody is growing here, and then I'm thinking, 'Why not try the saffron?’”
Saffron is an ancient spice commonly used for seasoning and as a colouring agent for food and textiles. This spice contains a distinctive taste and colour, and usually grows in hot, arid weather.
Dhillon found that B.C’s wet climate actually supported the plants’ growth. With moisture in the air and rainfall, the soil is kept moist and contributes to successful growth, allowing the flowers to grow within four to five weeks.
One saffron bulb can grow up to 10 purple flowers and is hand-picked to produce three crimson stigmas, or threads, of saffron. After the threads are dried at room temperature for a couple of days, they are ready to be sold.
Dhillon explains that 400,000 stems equal around 1 kilogram of saffron, which can be sold at around $50,000 to $65,000.
Four businesses have already expressed interested in the locally grown saffron including the Acorn Restaurant in Vancouver. This vegetarian eatery focuses on local farmers and foragers with its local menu.
"To have a farmer in B.C. who's growing saffron means, suddenly, we have access to saffron. Whereas before, it would be something that we probably wouldn't cook with, because we can't get it in Canada," shares Kate Martin, one of The Acorn's cooks.