Saffron

Recently, an exchange of gifts between internet users and Harbin has sparked a nationwide exploration of agricultural products, uncovering many local specialties that were unknown even to the locals. Among these is saffron, which is abundantly grown in Shanghai. Originating from Iran in the Middle East, saffron was introduced to Tibet during the Han and Jin dynasties and later spread to central China, hence the name "saffron." In the early 1980s, saffron cultivation began in Shanghai and has since become substantial with considerable production.Saffron is a well-known traditional Chinese medicine, derived from the dried stigmas of the saffron crocus (Crocus sativus). It is typically harvested on sunny mornings in September and October, with the stigmas being removed from the flowers and dried to produce the saffron used in herbal preparations. Saffron is neutral in nature and sweet in taste, targeting the heart and liver meridians. It is known for its ability to promote blood circulation, resolve blood stasis, cool the blood, detoxify, relieve depression, and calm the spirit. It can be used to treat conditions such as amenorrhea, postpartum blood stasis, febrile diseases with rashes, depression, irritability, palpitations, and mania. According to "Compendium of Materia Medica," saffron treats "depression and…