Growing Saffron Hydroponically Saffron is the Worlds most expensive spice, some varieties sell for as high as $1500 per lb , even the common household version of Spanish Saffron from McCormick is currently selling for 17.92 per Oz. that’s a hefty price for an herb. The only other herbs you can grow, that attain anywhere near that price are illegal.YieldTrue Saffron spice comes from the stigma of the Saffron corm flower [Saffron Crocus], yes that is c-o-r-m, not corn. The corm is the bulb from which the Saffron is grown – it is a rounded tuber that produces up to 3 flowers. The Saffrom spice itself comes from the stigma of the plant which is part of the flower, and a very small part at that. Each flower will yield up to 3 strands of saffronIt takes roughly a pound of fresh flowers to yield an ounce of stigmas. Once the stigmas are dried to produce the spice, it loses about 75 – 80% of its mass and substantial weight leaving you with very little spice, which is one very good reason the price is so exorbitant. In addition to its culinary uses Saffron also has pharmaceutical, cosmetic, and industrial applications. Saffron is a tough crop to grow but far from impossible. In fact it is probably easier to grow hydroponically than it would be conventionally. The bulbs or corms are easily obtained. – See – Saffron CormsSaffron Corms.Bulb quality, Growing conditions, nutrients and a wee bit of luck will determine the quality and volume of the yield. In a normal natural outdoor setting they are planted in the ground, either in late summer or early Autumn. In an indoor Hydroponic scenario they can be planted continuously as you are determining and manipulating their environment. The corms can be planted, flowered, and harvested in roughly 45 day cycles. At the culmination of each cycle you will have to start with new corms or wait for the existing ones to go through their vegetative and dormancy phases before re-flowering and producing again.