Organic farmers bring remarkable saffron to the valley

MANSON – Nicole Beretha and Darush Amiri moved to the Lake Chelan Valley nine years ago, starting Cyrus Saffron farm at their off-grid homestead in 2014.

The farm, named for their 12-year-old son, Cyrus, sits nestled at least six miles off the main road deep in the hills of Manson. Their property is quaint and secluded, the primitive road leading to their refurbished A-frame cabin dotted with barberry shrubs, wild animal tracks, and billowing foliage.

Their land suffered a fire 25 years ago, a catalyst for the creation of its ash-fine, nutrient-rich soil that is ideal for saffron production. A gradual snow melt over spring provides measured moisture, and prevents soil from becoming oversaturated and rotting the saffron bulbs.

Nicole and Darush came to the valley with a dream of giving back to the community with local, natural, and organic alternatives, and to honor their family tradition of saffron farming. Two-time leukemia survivor and third-generation saffron farmer, Darush has significant inspiration for carrying out his family’s legacy.

Rich in antioxidants, saffron has been understood to fight cell damage and be a natural aid in cancer prevention. Saffron is also found to hold a host of other potential medicinal benefits.

It may aid in brain functioning, nervous-system regulation, Alzheimer’s symptom mitigation, and can act as a weight-loss aid, premenstrual reliever, anti-depressant, and seizure treatment in some people.

Early saffron use was seen in Greece, Rome, and Persia, and the art of Saffron cultivation is over 4000 years old. Saffron was commonly used as a medicinal plant, perfume, dye, and seasoning. Considered a symbol of great wealth, it was present in the making of royal garments and paintings. Today, people still employ it for medicinal purposes, though saffron is most used in cooking. It is found in Middle Eastern and Indian cuisines, and famously featured in the Spanish seafood dish, paella.

Darush and Nicole are passionate about growing and providing only the highest quality saffron, its color a pure and deep crimson. Nicole explains, “We guarantee 22-24 karat [saffron] and a high level of crocin and safranal. That means our saffron is more potent and you can use less to achieve desired effects. We don't include any of the yellow part [of the flower] to our customers, because it adds only weight and nothing else…we also don't sell orange saffron. If saffron is orange it means it is old, or the sun has burned the pistils and it has lost its potency. We are also organic, so no fertilizers or pesticides are used.”

They are preparing for harvest, a delicate and laborious process that takes place over a few short weeks in late October and early November. Once the saffron flower comes out from its bulb base in the ground, harvesting must happen very quickly. Ideally, the flower should not open its petals, as sun exposure can burn its delicate stigmas. Each flower bears only three stigmas, each one needing to be handpicked. To produce 1 oz. of saffron, it takes 4,600 flowers (or 14,000 stigmas).

As Cyrus Saffron looks forward to celebrating their 10-year anniversary, they are as busy as ever traveling and growing in clientele. They split their time between the valley and frequenting Pike Place Market, Ballard Farmers Market, and the Portland Farmers Market at Portland State University.

To view a full list of their local carriers and purchase your own sweet sampling of Cyrus saffron, visit their official website: https://cyrussaffron.com.

Katie Lindert: 509-731-3211 or katie@ward.media