Oriental Poppy
Papaver orientale
COMMON NAMES
Oriental poppy, perhaps the most striking of all culinary herbs, is a long-stemmed, hardy
perennial that can grow up to 1.5 m (5 feet) tall. Gorgeous to look at and easy to grow, this
native of the mountains of Turkey makes a spectacular garden ornamental.
Oblong, coarse, hairy, bright green leaves, which are about 8 cm (3 inches) long, are opposite
and dissected into lobes with serrated margins. After the plants flower, the leaves turn yellow and die down.
Oriental poppy has tall, stiff, hairy stems with many grooved branches, and a long, easily breakable taproot.
Produces distinctive big buds covered in
bristly hairs from which the dramatic
flowers in scarlet, pink, orange, white,
or coral emerge in late spring. Bowl-shaped,
short-lived flowers, which can be 15 cm
(6 inches) or more across, have 6 silken-textured, ruffled petals that are marked with
black at the base. Still others have colorful stamens at the center.
Attractive, grayish-green, vase-shaped seed
heads form after flowering is finished.
Pods contain thousands of tiny, dark
brown, kidney-shaped, edible seeds,
which have a mildly spicy, oily, agreeably nutty flavor.
USES
Poppy seeds are rich in carbohydrates and calcium, and are a good source of energy.
Poppy-seed oil has a very high content of unsaturated fatty acids, especially nutritionally
valuable linoleic acid.
Culinary uses - Poppy seeds are at their best when they are baked or steamed and then crushed before
using. This process brings out the seeds' delicious nutty flavor and crunchy texture. Baked
or steamed seeds can be wrapped in a kitchen towel and then hammered with a rolling pin
or wooden mallet. Frequent poppy seed users may want to consider investing in a hand-mill
specially designed for grinding the seeds.
Sprinkle the seeds generously on top of rolls, bagels, bread, and cookies. Use ground poppy
seed alone, or with raisins and other ingredients of your choice, as filling for sweet pastries,
such as poppy seed apple strudel and hamantaschen, the delicious triangular-shaped treat
always served during the Jewish holiday of Purim. Seeds are the essential ingredient of
poppy seed cake and lemon poppy seed muffins, always popular when a not-too-sweet
accompaniment for tea or coffee is called for.
Add zing to noodles, pasta, stews, casseroles, and vegetables such as
potatoes and turnip by
including poppy seeds, and use seeds to flavor salad dressings, dips, butter, cream cheese,
and sour cream.
In Indian and Iranian cuisine, poppy seedlings are added to soups or cooked and eaten as
greens.
Craft uses - Create dramatic fresh floral arrangements with Oriental poppies. To prolong the life of the
flowers, cut tight buds early in the morning and sear the cut end of each stem with a match
or candle flame before placing it in water. Alternatively, dip the stem ends in boiling water
for a few minutes, taking care to protect the flowers from the rising steam.
Include the arresting seed heads in dried floral arrangements.
HABITAT AND CULTIVATION
Oriental poppy thrives in light, fast-draining, warm soil that is not
strongly acidic. Do not over fertilize.
Does best in full sun, but will tolerate light shade. Requires extra
watering only if the season is particularly dry. Water-logged
soil, especially in the winter, will kill the plants.
Grows readily from seed, which should be sown outdoors in early spring as soon as the
ground is workable. Scatter the seeds on the earth's surface and keep well watered until the
seedlings appear. Seeds germinate in about 10 to 15 days. Wet, cool weather is ideal after
the seeds are sown; however, once the roots are established, the plants prefer hot, dry weather.
Sow the seeds where you want the plants to grow, as seedlings don't transplant well. When
choosing a location, bear in mind that Oriental poppies die back quickly after flowering, so
plant them among other perennial herbs or flowering plants that will help hide the gaps.
New foliage begins in the fall and continues through the winter.
May also be propagated from root cuttings, which should be taken once the foliage has died
down. Lift the plant and cut the roots into pieces 5 to 8 cm (2 to 3 inches) long. Place the
pieces right side up or horizontally in sandy soil, 45 to 60 cm (18 to 24 inches) apart.
Apart from dividing the plants every 5 years or so, and stalking the tallest varieties, Oriental
poppies don't require much attention. Divide the plants in late summer or early fall, when
they begin to grow again. Plants may take 2 years to come back into bloom after dividing.
Clumps of Oriental poppy can become quite large, but they are not invasive.
Susceptible to downy mildew in damp conditions, and to infestations of black bean aphid and capsid bugs.
Mulch new plants during their first winter, applying
mulch around the foliage, rather than on top of it.
COLLECTION AND HARVESTING
Harvest Oriental poppy for seeds when the fruits turn grayish-brown.
Snap the seed heads off the dried stems straight into a paper bag. Leave the seeds in the
open bag to dry in a well-ventilated location. When the seeds are completely dry, close the
bag and shake vigorously. Open the bag and sieve contents over a bowl to separate the
seeds from the chaff. Collect the seeds and store in an airtight container.
COMMENTS
|
