Harirud saffron is originally from Herat, a well-known region in Afghanistan. As a small child I often helped grow saffron. I come from an honest and hardworking family where the primary income came from growing and growing saffron. Afghanistan is one of the few countries that could grow saffron. After all, extreme conditions are needed; cold winters and hot, dry summers. We harvested the saffron manually around October or November. The Crocus Sativus was an autumn flowering Crocus. I was 11 years old at the time, so according to my mother and father old enough to help with the harvesting. After the flowers were harvested, action was always required.They had to be stripped of their stamps as soon as possible. One of the reasons that saffron is considered one of the most expensive spices is because it takes 85,000 flowers to harvest 1 kg. My mother and sisters then had to roast the stamps of the saffron so that the high humidity level decreases somewhat. The weight of the stamps decreased by 80%.