The thriving saffron markets of Gatnais were producing 40,000 kilos of this spice in 1869 according to archive records. Keep in mind that 150,000 petite purple flowers are needed for one kilogram of dried saffron. Women of this region even adorned their marital bouquets with sprigs of this eye catching flower.
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It is difficult to imagine that a crop whose production could be measured in tons could have disappeared so quickly. I am glad that these tidbits of history were captured in now vintage postcards. The last saffron field disappeared in 1930. Saffron bulbs couldn’t withstand the biting cold winters of 1880 and 1881. The invention of synthetic coloring agents, the rural exodus, and high labor costs also led to the crops demise.
This key element of the region's heritage deserved to be re explored! Farmer’s decided a number of years ago to replant and cultivate saffron again!
The local distiller, Gabriel Boudier, makes a deliciously spicy saffron gin. The ancient recipe also includes juniper, coriander, lemon, orange peel, iris, fennel, and angelica seeds He has created a memorable and complex spirit.
Saffron syrups are also a popular regional product which can be added to bread and pastries. One can also find …… saffron at the saffron fest in Touraine! Of course!