The poppy in the kitchen
The poppy seeds used in cooking have no adverse effect and they deliver a pleasant crunch with hints of hazelnut.
Used in sauces, chutneys and curries in India, they are very popular in Europe in pastries and breads or bagels.
Some roasted poppy seeds are a nice accompaniment to salad, pasta, potatoes or cabbage!
Try them in a brioche, an apple pie or a salad of fennel and tomato ...
Poppy Properties
Mostly known for its soothing effects, poppy is used today in many medicines, including morphine.
Rich in nutrients, the poppy fights bad cholesterol and improves blood circulation.
History of the Poppy
The narcotic properties of the poppy had been known since antiquity.
Introduced by the Arabs in Persia, Southeast Asia, and India, the seed, used with moderation to relieve pain, later became a thriving trade when it was consumed as a narcotic.
Its name means "sleep carrier" translating the same sleeping effects of the plant.
Symbol of fertility in Antiquity because of the many seeds present in each capsule, it was recommended under Ramses II for "children who shout too strong" ...
Among Sumerians, it was called the plant of joy.
Plant
Annual, the poppy can reach 1m high.
It has a blue-green stem and very cut leaves.
The white or purplish flower resembles that of the poppy and gives a capsule containing the seeds.
Picked after maturity, they have lost their narcotic effect.
