Saffron is an important spice of high economic value. Used as a dye, and in the cosmetic industry, some interesting medicinal properties have recently been attributed to this genus. The book covers the research on the cultivation and genetic improvement of Saffron and all aspects on the botany, phytochemistry, pharmacology, and cultivation of the species.
For two decades saffron specialists explored methods of improving its cultivation in the field and also in vitro. This research has resulted in a comprehensive and contemporary overview of saffron (Crocus Sativus L.) which will be of great interest to all concerned with the study and use of spices and medicinal plants.