Poppy seeds

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While much has been written about the red poppies in Flander's Fields signifying the fallen warriors from World War 1, red poppies have been a symbol for dead warriors in many countries since ancient times. This red poppy is actually "papaver dubium", whereas the white or mauve flowered poppy seed poppy is "papaver somniferum", also known as the opium or oil poppy. Botanically speaking, somniferum means 'sleep bearing',

referring to the plant's narcotic qualities. As early as 400 BC, Hippocrates, the father of medicine, reported the medicinal benefits of opium wine. In 1400 BC, poppy plants were harvested for opium by the women of Crete. Around 600 AD the narcotic qualities of poppy were realized in Arabia. In the following centuries Islamic traders and missionaries spread the cultivation of the opium poppy to Persia, India, China an dSoutheast Asia. Initially, opium was used in moderation to bring relief to sufferers of cholera, cysentery and malaria, with Greek physicians using the drug for years to combat dysentery. Eventually, opium's habit forming, body destroying narcotic effects were realized in India and then in China as the drug fell into corrupt hands. In the Orient, opium was eaten until opium smoking was introduced in the 17th century, spreading like the plague and leaving behind it a profusion of addicts. The"Opium Wats" of 1840 and 1855 began when the Chinese government attempted to keep British traders from smuggling opium into China. China lost in both wars, having tried ineffctively to prevent the legalization of the opium trade. Opium and poppy seeds come from the same poppy plant: poppy seed, however, has a very innocent, tame history compared to the wars waged over opium. Opium is derived from the dried milky juice obtained from cuts made in the nearly ripe poppy pods, 10-20 days after flowering. Poppy seeds are formed after the pod has lost its opium yielding capabilities. Although the history of poppy seed lacks the notoriety of opium, the beauty of the poppy plant was observed by the Greek poet, Homer, about 800 BC. In additions, in 2000BC, the Egyptians cultivated poppy not only as a medicinal plant but also to produce an edible oil by crushing the seeds. In the first century, Pliny described a tasty mixture of parched poppy seeds and honey; in the second century, Galen, a Greek physician, suggested mixing poppy seeds with flour to prepare a flavourful bread. The use of poppy seeds in bread spread to Europe during the Middle Ages with Old German 'herbals' referring to it as a pleasing bread spice an calling it Oelsamen, or oil seed, because of its vegetable oil content.

Today, poppy seed production can be found in the most temperate regions of the world with some of the best quality, slate blue seeds coming from the Netherlands. The poppy plant is a stiff, erect annual with bluish=green stems growing 3-6 feet. Propogation is by seed with approximately 900,000 seeds making 1 pound. Harevest begins when the pods turn yellowish brown and the plants are picked by machines. The plants are then either stacked high in tepee shaped piles to dry or the poppy heads are cut off and spread out to dry. The actual poppy seed colour ranges from white to blue to black and although it appears round to the eye it is actually kidney shaped. Poppy seed is available only in whole form and is usually best when toasted which brings out a nutty flavour and nice crunchy texture. Poppy seed oil is pale yellow and tasteless, used mainly as a salad oil. Poppy seed is used in sweet desserts as well as main dishes. The Viennese make a deliciously rich poppy seed strudel; Indian cooks sprinkle the seeds over their chicken and shrimp curries; Slavic and Hungarian bakers produce baked goods crammed with poppy seed, crushing and sweetening the seed prior to filling coffee cakes and pastries. For an interesting melted topping for noodles, rice, vegetables, or broiled fish, make a mixture of poppy seed and butter. Poppy seed is also delicious used in muffins, bread sticks, cookies, coleslaw, meat/fish sauces, Welsh rarebit, scrambled eggs and as a garnish for veggies. Origin: Appeal magazine, Spring 1995 issue. Shared by: Sharon Stevens, Mar/95.

Submitted By SHARON STEVENS On 03-22-95

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