Friday, 6 August 2010


I have plenty of these on my allotment and they are a very pretty sight. Now of course they are over, and there are plenty of dried seed heads full of the tiny seeds. These seeds can be sprinkled on bread, cakes and biscuits to give a wonderful nutty flavour.

They can also, it is said, be added to curry powder for texture, flavour and as a thickener, although I have not as yet tried this.

The ancient Egyptians valued poppy seeds in their baking and the Romans looked on the poppy as sacred to Ceres, the corn goddess, who taught men to sow and reap.

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