Saffron is generally recommended to be brewed in boiling water. This way the saffron smells fragrant, the color is golden yellow and very nice. In addition to the use of boiling water, we can also use a small fire porridge, so that the drug may be taken after the effect of some better.

Saffron in the brewing of the former, to first clean the glass spare; and then 3-8 roots of saffron clean in the glass, with boiling water for brewing, placed a few minutes after you can drink, in the renewal of the cup 3 times after the general can be served together with the filaments.

Traits of the herb

①The stigma of wet saffron is reddish-brown, oily and glossy, elongated and linear, about 3 centimeters long, narrower at the base, widening to the tip, with a short cleft in the inner part, and an irregularly toothed apical margin. Stigmas often separate, sometimes three stigmas associated with a short style. Styles orange-yellow. When immersed in water, the stigma is enlarged and swollen, in the shape of a long trumpet, and the water is colored yellow. The odor is sweet, the taste bitter. The one that is moist and glossy, reddish in color and with few yellow filaments is preferred.

2 dry saffron is curved filamentous, dark reddish brown, with yellowish brown parts. The texture is easy, no luster and oil vortex feeling. The rest is the same as wet saffron. The above herbs, produced in Spain, Greece and the Soviet Union and other places.