Kulgam, Oct 20 (KNO): Breaking a decades-old notion that saffron can only thrive in Pampore, agricultural scientist Zahoor Ahmad Reshi from Kulgam has successfully cultivated high-quality saffron in his home district. This marks a breakthrough in Kashmir’s traditional saffron cultivation practices.
Speaking to the news agency—Kashmir News Observer (KNO), Reshi said he first experimented with saffron cultivation during a biophonics trial two years ago — an experiment that led him to several findings not documented in standard agricultural literature.
“While collecting data during the trial, I discovered certain aspects of saffron growth that were not mentioned anywhere. I applied those findings to the soil here, and the results were remarkable,” he said.
According to Reshi, saffron is not limited to Pampore’s soil conditions and can be cultivated anywhere in Kashmir, provided that certain environmental factors — especially water management — are properly maintained.
“People often say saffron should not be given any water, but that’s not entirely true,” he explained. “During a particular stage of its life cycle — which I call the ‘transformative phase’ — saffron actually needs the same amount of water as vegetables. If it gets less, it won’t grow properly, and the corms won’t multiply.”
Reshi, who is also working on a book detailing his findings, said that temperature and humidity play a vital role in the crop’s success. He observed that in Kulgam, the optimum temperature arrives earlier than in Srinagar, leading to earlier flowering and taller plants.
“In Pampore, the fields lie beside the highway, and growth is often limited. But here, the plants grew up to 22 inches tall — that is the difference proper moisture makes,” he noted.
Clarifying a common misconception, he said that saffron should remain dry only during its dormant phase, as excessive moisture then can cause rotting. However, during its growth phase, balanced humidity is essential for healthy flowers and corm multiplication.
Reshi believes that with a controlled environment, it is even possible to harvest two to three saffron crops a year, provided conditions like temperature and humidity are properly managed.
Recounting how the experiment began, he said the idea struck when a senior colleague, Sheikh Farhan, was about to discard leftover saffron corms from an experiment. “I stopped him and said, ‘Don’t throw them away — let me use them.’ That is how it all started,” Reshi said.
Encouraging local farmers, Reshi said saffron can be cultivated much like vegetables — either commercially or out of personal interest — as every part of the plant has economic value. “Saffron farming can be highly successful if approached properly. Anyone with passion can do it,” he added.
Acknowledging the support of his family and colleagues, Reshi said his work has been driven purely by passion and curiosity. “My family and seniors have supported me throughout. They’re proud of my work and never discourage experimentation,” he said.
Concluding with a message for young agriculturists and researchers, Reshi urged them to move beyond textbooks and engage in hands-on experimentation. “Not everything in literature is true,” he said. “Be practical — research with your own hands. Only then will you truly understand how agriculture works.”—(KNO)