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Three books lean against a black pot. Below, an herb and two cloves of garlic sit. Text reads, "Eating the Past."
Eating the Past

Eating the Past: History of saffron: once worth more than gold

By Laura Gelfand
Published March 24, 2026 at 11:54 AM MDT
Saffron flowers bloominh
Johan Puisais, Photgrapher
/
Pixabay
Tags
Eating the Past CropsThe History of FoodcultureInternational FoodRecipescookbooksHistoryUPRHarvestPlants
Laura Gelfand
See stories by Laura Gelfand