A cormous autumn-flowering cultivated perennial, unknown in the wild,[2] it is best known for the culinary use of its floral stigmas as the spice saffron.

[10][11][12][13][14] Although C. thomasii and C. pallasii were still being considered as potential predecessors or genetic contributors,[15][11] these hypotheses have not been successfully verified by chromosome[12] and genome[14] comparisons.

It is thought that the domesticated saffron crocus most likely arose as a result of selective breeding from the wild C. cartwrightianus in the southern portion of mainland Greece.

[17] It is also used for health purposes, especially in traditional Asian medicine - owing to biologically active chemical compounds (mainly alkaloids, anthocyanins, carotenoids, flavonoid, phenolic, saponins, and terpenoids) saffron causes among others mood-enhancing effect (including persons with major depressive disorder).

Because all cultured individuals of this plant are clonal, there is minimal genetic diversity from the single domestication event, making it quite hard to find cultivars with new, potentially beneficial properties, let alone combine them by breeding.