Harvesting saffron is simpler than you’d think, albeit tedious. You want to pick the flowers in the morning when they’re fully open. Carefully pluck out just the three red stigmas, which are the threads, from each flower. Leave the yellow stamens behind. Let them dry completely on a paper towel for several days until they’re crispy and brittle. Store them in an airtight container away from light, and they’ll keep their potency from months to years. This little purple crocus is saffron, the most