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Saffron (Crocus sativus L.) is a perennial, herbaceous geophyte successfully grown in the temperate region. Its stigmas are the most economical part and the most expensive spice on earth. Secondary metabolites: crocin, picrocrocin and safranal are responsible for its colour, flavour and aroma respectively. It is used as spice, fragrance, dye, cosmetics and for medicinal purposes. It can also be grown under rainfed conditions and low nutrient input in the hilly areas of Nepal at an altitude of 1500-2800 meters above sea level. Annually, Nepal produces around 7-10 kilograms of saffron which is far beyond the national demand. It is a low volume high value commodity and the availability of its suitable agroclimatic conditions in Nepal has created an immense possibility towards its production leading to import substitution and export promotion. Along with the proper nutrient management, proper plant density with adequate irrigation facilities and weed management, availability of disease free and quality corms, technical knowledge on modern room cultivation and proper postharvest processing are the key factors that should be looked after for the higher production of saffron.