Saffron has been known for centuries. As a dye it yields a deeply hued yellow color, prized by the fashionable Minoan women of Ancient Crete (2700 – 1450 BCE) (Willetts 1976) and later Egypt (Willard 2001). A fresco depicting saffron was found at the site of Akrotiri, a Greek city destroyed (and preserved) by volcanic ash in 1627 BCE. In the work, two finely dressed women are in a field of flowers, gathering the valuable parts that constitute saffron.
To some, the robes and jewelry the women are wearing show that this painting was representative of a harvest festival. Others hypothesize that the saffron was an offering to the goddess Eileithyia, whom Homer referred to as “Mogostokos” – the goddess of the birth pains. Regardless, by the time of ancient Greece, saffron was well known and, judging by the fields depicted in the fresco, cultivated. But saffron isn’t celebrated for its longevity, nor for its ties to pregnancy (even though I think that’s worth exploring and will do so later on in this post). No, to most, saffron is known as a potent aphrodisiac. Continue reading