WHAT ARE POPPY SEEDS?

Poppy seeds are tiny, oil-rich seeds derived from the opium poppy plant (Papaver somniferum). These seeds are kidney-shaped and come in various colors, including blue, black, and white, depending on the variety. Despite being harvested from the same plant used to produce opiates, poppy seeds themselves contain only trace amounts of opiate compounds and are safe for culinary use. They have a nutty flavor and crunchy texture, making them a popular ingredient in many global cuisines.

HOW CAN YOU USE POPPY SEEDS?

Poppy seeds are versatile and can be used in both sweet and savory dishes. In baking, they are often sprinkled on top of breads, bagels, and muffins or incorporated into fillings for pastries like strudels and kolaches. They can also be ground into a paste for use in sauces or desserts, especially in Central and Eastern European recipes. In savory cooking, poppy seeds are used in spice blends, salad dressings, and curries, particularly in Indian cuisine. Toasting the seeds before use enhances their flavor and aroma.

HOW TO GROW POPPY SEEDS?

To grow poppy seeds, start by sowing them directly into well-drained soil in a sunny location, ideally in early spring or fall, depending on your climate. The seeds are very small and should be sown on the surface without soil coverage, as they need light to germinate. Keep the soil moist until seedlings emerge, usually within 10–15 days. Once established, poppies require minimal care, thriving in full sun with occasional watering. After the flowers bloom, seed pods will form, which can be harvested once they dry and rattle, signaling the seeds are ready for collection.

RECIPE

Poppy Seed Salad Dressing

Makes 8 servings

Serving size: 2 tbsp

59 Calories per serving

135 mg of Sodium per serving

INGREDIENTS

• ½ tsp salt

• 2 tbsp honey

• ¼ cup white vinegar

• 2 tbsp olive oil

• ½ cup plain Greek yogurt

• 2 tsp poppy seeds

DIRECTIONS

1. Mix all ingredients into a jar, cover, and shake well to combine.

2.Use immediately or store covered in the fridge.

Recipe adapted from Rachel Cooks.

Program adapted by: Shakera Williams, DHSc, MPH, Associate Nutrition & Community Health Agent, LSU AgCenter Northwest Region, Document created by: Breanna Stabb, MS, Associate Nutrition & Community Health Agent, LSU AgCenter Central Region

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