Saffron harvesting begins in Pinzgau, Austria

Saffron cultivation, traditionally associated with the Middle East and Afghanistan, has established a successful presence in the Pinzgau region of Austria. In Leogang, farmers are currently harvesting the spice, which is often referred to as ‘red gold’ due to its high market value, sometimes reaching one thousand euros for small quantities.

Experts note that the recent summer drought may have benefited the crocus blooms. The harvesting process is entirely manual, as machines cannot be used to delicately pluck the three threads from each flower. This labor-intensive method contributes significantly to the spice's high cost. Following the harvest, which occurs between early October and mid-November, the saffron undergoes a drying process lasting between 28 and 42 hours. The final product is stored airtight for approximately three months to allow it to mature. Beyond culinary uses, the local saffron is being utilized in the production of tea, gin, cosmetics, and soaps.