Saffron is a herbaceous, bulbous plant. It has long, linear green leaves forming tufts. The parts used are the stigmas and styles terminations.
Its greatest use is as a food coloring and seasoning but its high price has little use and has been replaced by substitutes.
This plant is not of high interest in medicine and by its properties is used as a condiment.
The saffron plant is native to India, the Balkans and the eastern Mediterranean region. It is cultivated in India, Spain, France and Italy.