Planting saffron in the city of Kalaleh

The cultivation of saffron with a seven-year continuous harvest is one of the most valuable products, which in the second year is about 3 kg of a ha of saffron, according to reporters from the provincial youth club of young journalists from Gorgan.
This plant, cultivated for about 6 years ago, was first cultivated in the village of Azamshahr, the village of Al-Ashshahr, under the direction of the cleric of the village, and now it has come to the economic point of view and now they have plans to use this golden gold on their fields.
It’s good to know that this plant, along with its high economic value, also has a great deal of nutritional value. Saffron is a seasoning and colorant of food. Saffron reduces fat and cholesterol in the blood. Relaxing saffron, appetite, antispasmodic, cardiovascular and cancer prevention, memory enhancer and low blood pressure. Saffron is used to treat asthma, skin diseases, eye diseases, urinary tract infection, jaundice, abdominal bloating, stomach pain, and anemia.
Saffron has anti-depressant properties, while traditional saffron fever has also been attributed to the frightening and funny properties of the saffron. Using saffron in food and drinking at least one cup of saffron tea is recommended for relaxation. Saffron is an enhancement of the mind’s attention and is effective in preventing Alzheimer’s and Parkinson’s disease. Saffron is effective in the treatment of nerve pain and low back pain.
The consumption of three grams of saffron per person per month is very healthy and beneficial, and consuming more than 5 grams per person per month is harmful. The excessive consumption of saffron is harmful and causes vomiting, decreased heart rate, nosebleeds, bleeding from the eyelids and lips, leading to dizziness, numbness, skin jaundice, and other harmful effects, which can even lead to Death also.

source: yjc /ir