Saffron farmer, Wasim Sahibzada picks a saffron flower from a corm during his trial harvest season in November 2024.

Wasim Sahibzada is a fourth-generation saffron farmer who is using the expertise of his family’s rich heritage to grow saffron in Silicon Valley and offer community members the opportunity to learn more about this unique spice, writes Avery Cruz.

As a fourth-generation farmer from a renowned saffron-producing family in Kashmir, India, Wasim Sahibzada carries a legacy of passion and expertise in saffron cultivation. This deep-rooted connection inspired him to continue his family’s proud tradition in the Bay Area. To help Wasim embark on his saffron farming journey, the Open Space Authority leased him a one-acre plot of land in Coyote Valley, just south of San José. Wasim is bringing the rich heritage of saffron cultivation to the Santa Clara Valley.

Once called the “Valley of Heart’s Delight” for its bounty of fruit orchards, most of Santa Clara Valley’s active agricultural land is situated between San José and Morgan Hill. Within this region, farmers and ranchers work diligently to tend the land and produce fresh food. While farming was once a sought-after industry, modern-day farmers face challenges that make it difficult to sustain a livelihood. And while saffron may not be the typical crop grown within the region, it’s people like Wasim whose passion, integrity, and commitment to his farming practice helps preserve Santa Clara Valley’s agricultural legacy.

The red stigmas or “threads” that are used to make the saffron spice are seen at the center of this just-plucked saffron flower.

Saffron, or Crocus sativus, comes from a purple-hued flower that grows out of a round, bulbous seed called a “corm.” During each harvest season, a corm will sprout one to three flowers at once. If the flower is plucked from the corm, it will then reproduce one to two additional times before it becomes dormant for the winter. Inside each flower are three red stigmas or saffron “threads” which are carefully detached from the rest of the flower and dried to be used as fragrance, dye, medicine or a spice.

Originating in Persia, saffron was brought to the Kashmir region of India around 500 B.C. To this day, Kashmir remains the second largest producer of saffron in the world. Traditionally, saffron is used to add color and subtle flavor to dishes like rice, desserts and teas. It’s also thought to have anti-inflammatory, antioxidant and mood-enhancing properties, making saffron a highly sought-after remedy in Ayurvedic, Persian and Chinese medicinal practices and a modern cosmetic ingredient. For many cultures, saffron’s golden-red color is a symbol of sacredness, vitality, and good fortune. It is often used in religious rituals, festivals, and celebrations. For Wasim, saffron also symbolizes family and tradition.

In 2024, Wasim carried on his family’s tradition by planting a few saffron corms at his Bay Area home. “California has the ideal temperatures, conditions and soil that is apt for cultivation,” says Wasim. Growing saffron is no easy feat and has proven to be a labor of love that Wasim is constantly trying to improve.

“Saffron is more than just a spice, it’s a labor-intensive crop that carries centuries of cultural, medicinal and culinary heritage,” Wasim shared. “Growing it requires patience, care and respect for the land, and its value reflects both its rarity and the dedication behind every thread.”

A saffron flower is attached to its bulb, or the “corm.” Each corm produces one to three flowers at a single time and has the potential to reproduce flowers one to two additional times during the harvest season.

Once his first saffron corms bloomed, Wasim set out to grow the unique crop on a larger scale. Yet, the path to finding a plot of land to farm saffron proved difficult due to the expensive nature of the agricultural market. Eventually, Wasim met Julie Morris, Santa Clara County’s Agricultural Liaison, who connected him to the Santa Clara Valley Open Space Authority.

“Wasim is a perfect example of how Santa Clara County continues to be a land of opportunity, not only for tech entrepreneurs, but for innovative and young farmers,” Morris said.

Wasim’s saffron pilot project launched in September 2024 and, despite a late start to the season, saw some success with saffron flowers blooming just a few months later in November. As his business continues to grow, Wasim is excited to produce more blooms and invite the community to his farm to pick their own saffron and take home a piece of his culture.

“Saffron has always been in my blood and the idea of cultivating saffron here came naturally,” Wasim said. “California has everything – almonds, walnuts, grapes, oranges, wine. It ought to have its own saffron too.”

 

All images: Avery Cruz