Reaching a price of upwards of $50 an ounce, saffron stands as the world’s most expensive spice, prompting a Colorado State University graduate student to test whether the crop can thrive in Colorado’s high-altitude climate.
The research is currently underway on rooftop garden beds at the CSU Spur in North Denver, a public campus focused on water, crops, and livestock. Reece Bailey, a horticulture graduate student at the university, initiated the project to evaluate how saffron plants adapt to local weather patterns, soil conditions, and potential drought.
Saffron originates from Greece and spread historically through regions like Afghanistan and Iran. According to Bailey, those areas share geographical parallels with Colorado’s mountainous environment. “If we look at their climates and Colorado’s climates, they closely parallel each other,” Bailey said.
“Dry, high, sunny. Not a lot of moisture in your soils, not a lot of nutrients in your soils.” Part of the ongoing cultivation trial involves testing how resilient the plants remain under strict drought conditions.
Converting the delicate flower into a marketable spice requires precise processing techniques. Workers must handpick the red-orange stigma from each purple flower and place it on a drying sheet.
“This has been shown to lock in the maximum amount of molecules that make saffron valuable,” Bailey said, describing a drying process set at 210 degrees Fahrenheit for 8-10 minutes. The method preserves specific compounds—including crocin, picrocrocin, and safranal—that contribute directly to the spice’s distinct aroma, deep color, and flavor profile.
Beyond culinary uses in Mediterranean, Middle Eastern, and Spanish dishes like paella, researchers are examining these active molecules for potential medicinal applications. Studies both in the United States and internationally are exploring the anti-inflammatory and neuroprotective effects of the spice, alongside its promise in addressing anxiety and depression.
The rooftop experiment in Denver also pairs the spice cultivation with renewable energy generation. Solar panels installed above the garden beds provide shade while generating electricity for urban structures.
“You’re growing a high-value crop in saffron and combining it with a high-value commodity in electricity,” Bailey said, noting the high demand for power across residential neighborhoods and commercial businesses. The solar panels create a balanced microclimate that delivers the precise mix of sunlight and shade required for optimal saffron growth.
While urban rooftops offer controlled spaces, researchers are also testing the crop’s viability across traditional agricultural zones in the state.
Rather than replacing established staples, saffron is envisioned as a complementary crop. “This would be a crop they could plant after they’re done harvesting their traditional crops,” Bailey said, explaining that the harvest window runs from October through November, with some blooms appearing as late as January in Denver.
