Leaf characteristics: Leaves of saffron are usually from one cm to four centimeters. Saffron has sharp tips that are brighter and darker on them.
The severity of this difference varies in different species. The thickness of the leaf may also be low or high in various saffron varieties such as Khazari, Zagros, white, purple, beautiful, and small.
Stubborn: The most important part of the flower is Saffron, which is obtained from saffron. Stubble is divided into different parts of “Searl”, “Sparahl”, “Bunch” and “Khorza”. The most sophisticated saffron is obtained from the spinach, which is the purest part of it.
The color of the string that depends on the amount of cardboard and lycopene it contains is from a red to pale orange.
The root of the saffron flower is spiny or reddish. At the beginning of the harvest, this section is bright in red, but it is darkened by its color.
The tongue is three-sided and its size is different from the cream, which is also the number three. It may be louder, shorter, and even. Its length is also different from petals. In Iran, all species are taller, shorter, and somewhat equal to saffron. The tip of the stigma at the end is pinched, which is much more pronounced in some saffron cultivars.
The width of the spout also depends on its wide to thin varieties. The color of the end of the stigma has a white stripe that can vary depending on the species.
Cream: It is yellow in some species, such as saffron in the Caspian Sea, and in other cultivars such as Zagros saffron. This color difference varies depending on the type of carton.
Bowl (onion): The general shape of the bacillus can be elliptical, ductile, rhizome, ovoid, circular, or elliptic. One of the studied traits is the width of the neck, which may be very narrow, narrow, and very broad. The base of saffron onion may be round or intact.
Also, the thickness of its diameter at the beginning and the end and the middle of the bubble may vary. The shape of the soup is very important in terms of its use in the market. In multi-crowned saffron bulbs, as in most herbs with onions, there is a very low percentage.
The saffron bulb onion is brown in color, which is very compact in some species, and in other species is slightly lower, and beyond it, white onion is clearly visible.
Chamomile: The first organ of saffron is found on the surface of the soil as soon as it is sprouted. The cloves are very tall in some cultivars and are often seen in saffron legs. In most of its cultivars, it is also found in short cuts of saffron.
Its new saffron has a delicious aroma and gives the food a special taste and delight.
It needs water only twice in the first year of November (before harvest) and in early December (at the end of the harvest), and it is enough for spring, rain and snow.
Planting, planting and harvesting creates many opportunities for a job.