About Brussels Saffron Fields
From chicory to Saffron, from white to red gold.
On a farm whose roots date back to 1771, in Brussegem, near our beautiful capital Brussels, Belgian white/blue beef was raised and ground chicory was grown. A small-scale family business that worked with gusto and passion to offer top-quality products.
The passion for farming is a virus against which there is no vaccine. Working on the farm is a matter of course and a way of life and has been for the 4th and 5th generation. We are now finding our own way and making our own story.
Ground chicory and Belgian White/Blue beef have given way to arable farming and Saffron. Saffron was a surprising and challenging choice that fits perfectly with our small scale. It is an organic product that is very grateful with healthy soil. And just that is our most precious capital and our greatest concern – our soil with healthy soil life.
From flower to saffron
Saffron is a special spice that results from the dried, red stamens from the flower of the saffron crocus (Crocus Sativus). The saffron crocus is the only one of its kind with red stamens and with a flowering period in October. The drying process gives saffron its unique aroma and colour. Its cultivation requires an enormous amount of manual labour, which also determines the price of the product.
Saffron needs its time to ‘ripen’. After harvesting and drying, you need to be patient for a few weeks before it can be used. Saffron is a bit like wine, it gets better and more complex with time. You can keep it for 3 years.
Our old chicory garden now gives us a purple bloom in October. It’s a hobby that got out of hand, which we want to build on with passion and attention to quality and purity.
Made with great passion by us, Iris & Danny
