Good Morning, Crocuses! Hello, Spring!

Today, I noticed that crocuses are beginning to sprout all over Edinburgh, which is one of the first signs of Spring in Scotland. First the snowdrops, then the crocuses and, finally, the daffodils. Of course, a frost or snow could happen upon us at any time (this is Scotland, after all). I relish the bright colours of the crocus: white, purple, egg yolk yellow.

The crocus originally comes from the Mediterranean and Asia, as so many plants do. That delicious Mediterranean and Middle Eastern spice, saffron, comes from the crocus flower (in Arabic, Za’faran). So many Mediterranean dishes like Valencian paella are a beautiful yellow because of the saffron from the crocus flower. (I've added a photo of homemade paella at our country house in Valencia. My partner's mother makes it deliciously in the paellero for Sunday lunch.)

Whenever the spot the mauve-coloured crocus, I feel like I can shed the snowflakes from my back and look forward to the new life that Springtime brings.

I took this photo of a crocus during my morning walk. I love the violet veins and the peep of egg yolk in the middle.

My mother-in-law and I made this paella, which is turned yellow from saffron. Paella is the most famous dish from Valencia, Spain and it is eaten all over Valencia.