About Us

\r\n Welcome to Labastide du Vert (France 46150)
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\r\n Family LASFARGUES lives and works in a family farm (~ 30 ha) for over 50 years.
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\r\n Jean-Marie Lasfargues currently is the Chief Operating Officer and product essentialy milk and milk-fed veal
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\r\n Part of the farm is Organic Agrigulture for 20 years and we produce Quercy Saffron since 2005
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\r\n We are located in Green Valley (tributary of the Lot) on the departmental road D811
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\r\n We also hold a Café-Tabac (managed by Henri Lasfargues) open year round from 10 h to 20 h 30 except on Tuesday and Wednesday
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\r\n You can visit us all year
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\r\n The culture of the QUERCY SAFFRON
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\r\n Historical
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\r\n The story begins in 2005 with the purchase of 5000 Bulbs Quercy Saffron Agrech Mr President Safranério, the Botanical Conservatory Quercy saffron. (Ass. Act of 1901), which we are members.
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\r\n The implementation will be a wasteland south facing and will be declared in conversion to organic farming with Agrocert for 3 years.
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\r\n To date, the 2009 harvest was the first to get the AB label and since this is our mode of production.
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\r\n Method
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\r\n The first plot was planted in strips of 3 rows of bulbs, but having seen a lesser development of the middle row because of the concurrency of two external, we went to bands 2 rows
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\r\n Weeding and maintenance are essentially hand with the invaluable help of a thermal weeder.
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\r\n Smaller bulbs are left in place for at least 3 years or 4 years more, while for larger, we strive to not let more than 3 years.
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\r\n Harvesting is done by hand and in the morning, pruning can take a good part of the night depending on the number of flowers.
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\r\n We dry stigma in the oven that we bring to the proper temperature before turning it off and then bake for harvesting a very short time, then we can make the shelters saffron in a jar.
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