The image, above, shows the full common field poppy plant(Papaver rhoeas), top right. Also shown are a close-up
of the flower, top left and close ups of the flower bud, bottom
left, the ripe seed head (bottom centre) and a close-up of the
white form of the seeds, bottom right (the seeds can also be
black or grey)..
| Common Name: Common Field Poppy |
| Scientific Name: Papaver rhoeas |
| Other Names: Corn Poppy, Field Poppy, Shirley Poppy |
| Family: Papaveraceae |
| Range: Europe, including Britain, from Scandanavia south and east to N. Africa and temperate Asia. |
Physical Characteristics
Papaver rhoeas is a hardy Annual plant, growing to 60cm (2 ft) by 20cm (8 in) in size. It is hardy to zone 5 and is not frost tender. The plant flowers from June to August and seeds ripen from August to September. The flowers are hermaphrodite and are pollinated by bees, flies and beetles. The plants are also self-pollinating. Poppy is a noted wildlife attractant.
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| Edible Parts: Seeds, Flower Petals, Leaves |
 Edibility Rating: 3 
|
 Known Hazards: This plant is toxic to mammals (it contains alkaloids in the leaves and stem that grazing mammals are particularly susceptible to), though the toxicity is low. The seed is non-toxic, is easy to collect and is good in baking.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Common Field Poppy along with all the Common Field Poppy containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Field Poppy as a major wild food ingredient.
The Field Poppy, Papaver rhoeas, (also known as Corn Poppy, Flanders Poppy, Shirley Poppy and Red Poppy) is a variable annual flowering plant in the Papaveraceae (poppy) family. The four petals are a vivid red in colour and have distinctive black spots at their base. In the Northern Hemisphere they are the poppies of agricultural cultivation and generally flower in late spring. Though in mild years a second flowering may occur in early autumn. Once fertilized the flowers develop into seed pods that gradually dry and open allowing the seeds within to be released. The leaves of the Field Poppy are mildly toxic to grazing animals (they contain alkaloids) and should only be consumed in small quantities — even then, only eat the leaves before the flower heads have formed. However, the petals and seeds are entirely edible.
Unlike the oriental poppy (also known as the opium poppy) Papaver somniferum (from which commercial poppy seeds are derived) the Field Poppy contains no opiates and it's entirely safe to eat the flowers (which make an excellent garnish for a salad) and the seeds which can be collected when the seed pods open by simply tapping them out. They can be used in any recipe that calls for commercial poppy seeds (though they are slightly less flavoursome). Indeed, field poppy seeds impart a pleasant, nutty, flavour to any any dish they are added to. The seeds can be crushed in a mortar to form a paste that can be spread over cakes or even bread. The seeds can also be pressed to yield an oil that is as useful in cooking as olive oil.
The petals are edible raw in salads. They can also be cooked in syrup to give a deep red sugar syrup that is useful in baking and also makes a great base for cocktails. The petals can be made into a wine or mead. They can also be added to other wines to give them a deep red colour and to impart a floral note (indeed, poppy petals are used commercially in wine making).
Though the leaves have been consumed in the past (they were added raw to salads and cooked like a spinach) some caution should be taken if consuming the leaves, and only eat in small quantities.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Field Poppy as a major wild food ingredient.
The Field Poppy, Papaver rhoeas, (also known as Corn Poppy, Flanders Poppy, Shirley Poppy and Red Poppy) is a variable annual flowering plant in the Papaveraceae (poppy) family. The four petals are a vivid red in colour and have distinctive black spots at their base. In the Northern Hemisphere they are the poppies of agricultural cultivation and generally flower in late spring. Though in mild years a second flowering may occur in early autumn. Once fertilized the flowers develop into seed pods that gradually dry and open allowing the seeds within to be released. The leaves of the Field Poppy are mildly toxic to grazing animals (they contain alkaloids) and should only be consumed in small quantities — even then, only eat the leaves before the flower heads have formed. However, the petals and seeds are entirely edible.
Unlike the oriental poppy (also known as the opium poppy) Papaver somniferum (from which commercial poppy seeds are derived) the Field Poppy contains no opiates and it's entirely safe to eat the flowers (which make an excellent garnish for a salad) and the seeds which can be collected when the seed pods open by simply tapping them out. They can be used in any recipe that calls for commercial poppy seeds (though they are slightly less flavoursome). Indeed, field poppy seeds impart a pleasant, nutty, flavour to any any dish they are added to. The seeds can be crushed in a mortar to form a paste that can be spread over cakes or even bread. The seeds can also be pressed to yield an oil that is as useful in cooking as olive oil.
The petals are edible raw in salads. They can also be cooked in syrup to give a deep red sugar syrup that is useful in baking and also makes a great base for cocktails. The petals can be made into a wine or mead. They can also be added to other wines to give them a deep red colour and to impart a floral note (indeed, poppy petals are used commercially in wine making).
Though the leaves have been consumed in the past (they were added raw to salads and cooked like a spinach) some caution should be taken if consuming the leaves, and only eat in small quantities.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Common Field Poppy recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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Page 1 of 1