SAFFRON (Crocus sativus) Family Iridaceae
Common name Saffron Description Perennial growing to 23cm from a bulb-like corm. Saffron plant has narrow leaves up to 260mm long. In Autumn it produces purple flow-
ers 3.5 – 5cm long, which contain three bright red threadlike stigmas.(Bown, p 268-269; Chevallier, p 194). Habitat Native to India, the Balkans, and the eastern Mediterranean, saffron is cultivated in a number of countries in these areas, and in recent years in New Zealand. Cultivation
Saffron is a hardy little plant which prefers well-drained soil in a warm situation, in full sun. It can be propagated by offsets removed from the parent corm in late Spring. Flowers are picked when open and the pistils removed for drying. It does not store well and should be used within a year of harvesting. Historical Saffron has been prized as a spice and colourant for over 4000 years.
Culinary Saffron spice is widely used to scent rice dishes, milky puddings, breads, and cakes. It is one of the ingredients in the liqueur Chartreuse. Preparation tip: Saffron strands can be infused in a little warm water or milk until the colour of the liquid (yellow) is even. Add the liquid and strands to the dish you are preparing.
Saffron Rice (Sanmugam, 2002, p12-13) 2 tbsp ghee or oil
5 cardamom pods 5 whole cloves 1 stick cinnamon, broken in half 1 bay leaf 1 medium onion, thinly sliced 1 green finger-length chilli, slit lengthwise 300g basmati rice, washed, soaked for 30mins and drained 500ml water Pinch saffron strands soaked in 60ml hot milk
1 tsp salt 1. Heat the ghee or oil and fry the cardamom pods, cloves, cinnamon and bay leaf until aromatic. Add the rice and stir-fry for a few seconds until the rice grains are coated with ghee. 2. Transfer to a rice cooker or saucepan and add the remaining ingredients. Stir to mix well. 3. Cook the rice mixture in the rice cooker or saucepan, and, when the rice is cooked, remove the whole spices, fluff up the rice and serve with curry and other accompaniments. Cooking time approx 25 mins.
Source: http://www.herbs.org.nz/haw/saffron.pdf
TONSILLECTOMY INSTRUCTIONS 1. Avoid aspirin or aspirin-like products for three weeks before and two weeks aftersurgery. These include ibuprofen (Advil, Motrin, Nuprin), naproxen (Aleve, Naprosyn),and Celebrex. Tylenol (acetaminophen) is acceptable if you need a pain reliever. 2. Do not eat or drink anything after midnight prior to the morning of surgery. Thisincludes water and sucking candy.
PATIENT REGISTRATION AND PROTECTED HEALTH INFORMATION PREFERENCES Have you applied for or are you eligible for Medicare? Other than you, your insurance company and healthcare providers involved in your care, whom can we talk with Relationship to Patient: □ Self □ Spouse □ ChildRelationship to Patient: □ Self □ Spouse □ Child PLEASE READ CAREFULLY: I hereby authorize rele