Saffron Cultivation in Bonab and Marand, Iran

Saffron cultivation in Bonab and Marand is expanding, with these two northwest-Iran towns joining Tabriz as major producing areas, according to Saeideh Alizadeh Soltah, a professor of medicinal plants at Tabriz University who studies saffron farming in the region.

Local Processing Challenges in Bonab and Marand

In an interview with ISNA, Alizadeh Soltah said that because saffron in Bonab and Marand has traditionally been dried without mechanized packaging equipment, growers sell their entire crop in bulk rather than as a finished, branded product. Much of that bulk saffron is then packaged and sold under the “Khorasan saffron” name, for both domestic use and export.

How Saffron Is Grown and Harvested

Saffron is a perennial crop, and a single planting can be harvested for seven or eight years before it needs to be replaced. Because only the stigmas — the thread-like strands inside the flower — are used commercially, yields are naturally small: one hectare of saffron fields typically produces just four to five kilograms of marketable spice. That scarcity is a major reason saffron remains one of the most expensive crops in the world.

Alizadeh Soltah explained that saffron does not produce viable seeds, so the only way to propagate it is vegetatively, by dividing and replanting its corms (often called “bulbs” or “onions” locally). Growers typically plant the corms in September, and the plants flower by November.

Why the Region’s Climate Suits Saffron

Alizadeh Soltah pointed to saffron’s short flowering period, low water requirements, and tolerance for drought and cold as reasons local farmers have taken an interest in the crop. The plant produces its purple flowers first, with foliage appearing afterward and persisting through the winter months. Fertile, well-drained soil and adequate manure are essential for healthy growth.

Two Planting Methods

Growers in the region use one of two planting methods, Alizadeh Soltah said. In the traditional approach, farmers place three to five corms in a hole roughly 20 centimeters deep. A second, row-based method is better suited to mechanized cultivation.

Traditional Uses and Recent Research

Referring to the herbal and medicinal properties of this product, the university professor said saffron has long been used in traditional folk remedies and that some preliminary studies have looked at its effects on mood, though it is not a substitute for professional treatment of depression, and it is also used as a spice in most countries.

She noted that pregnant individuals should check with a healthcare provider before consuming saffron in medicinal amounts, since the safety of high doses during pregnancy has not been firmly established.

Alizadeh Soltah also noted that other parts of the saffron plant — including the flower’s petals and stamens — have shown antioxidant properties in preliminary studies, and researchers have looked at potential uses for them in pharmaceuticals, cosmetics, and dyes.

She noted that recent laboratory (in-vitro) research has examined saffron compounds for their effects on cancer cells, though this evidence is preliminary and does not establish that saffron prevents or treats cancer in humans (Shakeri et al., 2020, Asian Pacific Journal of Cancer Prevention, PMC7573418).

Flavor, Color, and Chemistry

Saffron’s color comes from a compound called crocin, while its distinctive flavor and aroma come from safranal and picrocrocin, Alizadeh Soltah said.

How Bonab-Marand Saffron Compares to Khorasan Saffron

Alizadeh Soltah said saffron grown in Bonab and Marand is generally considered higher quality than saffron grown in Khorasan. The main agronomic difference between the two regions is planting depth, which differs by about five centimeters, with corms in Bonab and Marand planted at roughly 20 centimeters.

Source: ISNA