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Abstract
Saffron, the world's highest priced spice, is made from the dried stigma of the saffron crocus, Crocus sativus L. After establishment, saffron spice yields in Central Otago, New Zealand, averaged 3.7 g/m2 and were higher than yields at Mosgiel and Hamilton. Spice yields were significantly increased by applying sawdust mulch to crop beds, but incorporating peat into the soil before planting did not affect spice production. Planting larger‐sized corms significantly improved spice yield and daughter corm production in the second year. Saffron spice yields from established crops at Clyde are estimated to reach 24.3 kg/ha, up to twice that obtained in traditional saffron‐producing countries, but high labour costs in New Zealand appear to limit the opportunities for competitive production of saffron spice in this country.