I didn't think I was going to have any poppy seeds this year. Poppy seeds need to be sprinkled over the soil in the fall or late winter and with the installation of my edible landscape happening in the spring, the earliest I could sow was late May. I almost didn't bother but I'm so glad I threw caution and seed to the wind and tried anyway.
|The beginning of a seed pod|
What a wonderful surprise these poppies were. I chose Poppy Bread Seed Hungarian Blue (Papauer somniferum) because the seed pods are large and produce lots of edible seeds. By July, I had a few poppies happily growing and producing gorgeous lavender blue flowers.
I've been watching the seed heads as I work around the garden, looking for the tell tale signs that they are ready for picking. Immature pods are green and healthy. When ready to release the seeds they are carrying, the pods turn a brown, blue/green color and begin to dry up.
The 'crown' on the top of the pod is flat in an immature pod. When ready to send seed into the world, the crown stands up revealing tiny holes from which the seeds are released. The pods begin to bend over so the seeds can escape.
As each pod became ready I simply cut off the stem and kept the pod upright in a jar until ready to harvest. All this involves is turning the pod upside down and shaking the seeds into a bowl. Too much fun!
I'm going to end up with just a few tablespoons of seed this year, enough for a batch or two of lemon poppy seed muffins. Next year, however, my garden will be full of poppies and my pantry will hold a jar of seeds. It doesn't get better than that.
See you in the garden,
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