Locally sourced saffron?

Well, not quite saffron. But safflower. Which is a thistle-like flower I decided to grow in the garden this year. I could have grown saffron crocus instead, but the notion of having to grow hundreds of crocuses in order to get a few grams of saffron pistils made me a bit mental, so instead I’m going with the safflower. It’s just starting to bloom now and I guess once we’re at the high point, I’ll harvest and dry (my bookshed has become a bit of a drying room because it gets so much sun). Apparently it imparts the colour of saffron, but you need to use about eight times as much in a recipe and the taste isn’t quite up to par. But I *love* the idea of growing my own spices.