Crocus is a plant species belonging to the iris family (Iridaceae). They are perennial, tuberous, gypsy pink or blue flowering herbaceous plants. The flowers bloom in spring or autumn, depending on the type. Species that bloom in spring have long flower tubes with ovaries under the ground. The flowers close at night or in bad weather. The homeland of crocus is the Alps, Southern Europe, and the Mediterranean. It is a sought-after and loved plant in gardening because of its flowers.

The tubers are eaten raw or cooked in ash. Food is also made. Among its dishes, crocus pilaf, crocus vaccine, and crocus milk are the main dishes. The unique sort of crocus that is not called crocus is saffron (Crocus sativus), known as the sultan of Eastern cuisines (Turkish, Arab, Iranian, Indian ...). Saffron is grown in Safranbolu, Turkey.

Points to note: Colchicum species, which are very similar to the crocus but are not edible and poisonous, are also called bitter crocus (coyote crocus, poisonous crocus). Since the tubers of this flower (Colchicum), which should not be eaten, are mixed with crocus (Crocus) species in the Eastern Anatolia Region, cruel poisoning cases can be seen, especially among children who collect and eat it.

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