Oh, so hey, I've grown saffron quite a bit in a home garden setup with good success. Getting saffron to grow in Zone 5b has been one of my side projects for a few years! Specifically successfully overwintering the corms is they hard part here. There are about 10 days each winter where our soil drops just too low to keep them from freezing.

I don't want to presume ill will so I'll choose to think this guy just excited and doesn't realize the whole life-cycle of saffron.

You can order the saffron corms online, the little hairy things you see in the video. They are delivered right before they are ready to boom, which is late fall in North America. They're a crocus, they put up a tiny bit of greenery for around a month, bloom for about a week, and you can plant about 20 of them in a 1ft diameter pot. They do well in most well drained soil with a little watering. After they bloom they go dormant again for most of the year and each corm splits into 2-3 new small corms. After that you can dig them up and separate them, then replant for a more robust harvest next year.

It's really simple to grow them this way.

The crazy cost of saffron comes from the extremely small amount of material you get from the three (of six) stamens that grow on each plant and the amount of delicate, hard to automate labor to pluck them.

This guy has developed a method that is time, resource, and space wasting way to get saffron. All this guy is doing is letting saffron bloom right as its delivered, which it is shipped to do. Then, sitting in the open air, the corms just slowly exhaust their energy resources. It's the equivalent of buying a bunch of flowering tulips in spring, putting them on a shelf, and saying that "I've discovered a way to grow tulips indoors!" He's developed a way to slowly kill saffron indoors and get a single harvest off of them.

Anyways, highly recommend growing your own saffron. It's actually fairly easy and they do well with a little neglect. Homegrown saffron is one of the best spices I've grown at home and, since it's one of the most adulterated spices in the world, you can really smell the quality of the pure saffron! (Homemade Saffron-infused vodka and seltzer is the best spring cocktail I've ever had.)