been thinking about growing saffron flowers they are really quite beautiful and considered the most expensive spice in the world and it taste really good with ristto. what you guys think

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yes, no doubt, it is a wonderfully delicate taste. I am not up on the grow requirements, but it is from Middle east & Spain no? So, I'm guessing dry conditions?

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You haven't countered nothing, because the points you made are not valid, you are basing your counter on information you don't understand, regardless the accuracy of the information, because it does not state what you are saying.. (Brazko)

i live in socal and the bulbs require cool-cold winters with showers from late fall to early spring and a dry summer which is perfect i was reading and it takes 1 lb of flowers to produce .2oz of dried saffron

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Wow, you better get busy...

I think that would be awesome...

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You haven't countered nothing, because the points you made are not valid, you are basing your counter on information you don't understand, regardless the accuracy of the information, because it does not state what you are saying.. (Brazko)

Thought about doing this myself. The roommate looked into what it would take and found out that it takes A LOT of flowers to yield anything worth noting. I do not have his links, so will get more info when he gets home. It sounds like a fun project, nonetheless!

Saffron comes from a type of crocus. Can crocus be grown in SO Cal?

truffles are the most exspensive spice in the world i think especially the black truffle. BUt you cant grow them.

i know it takes alot but the flowers are so awesome looking and as to the man and his truffles. Truffles are actually not a spice at all there a fungus or a mushroom and black truffles are also known as winter truffles and have a much milder taste than the white (summer) truffle and yes they are expensive any where from 500-1500 per lb there are some truffles that are much much cheaper there grown in the himalays and dont have the rich full bodied flavor of there french cousins and cost round 50$ per lb we used them in culinary school there smell really gets ur attention

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I am also a keen cook and want to go onto cullinary school. I know they never used as a main ingredient though, they are used to top something off and to flavour it, sort of like a spice

Make sure you get the proper saffron - otherwise you're going to make yourself sick. There are a few cultivars, but avoid any wild variety - I prefer Spanish saffron.