Common Poppy
Papaver rhoeas — Papaveraceae
Italiano: Papavero comune — Papavero/Rosolaccio
Description
Common Poppy (Papaver rhoeas) belongs to the Papaveraceae family and is native to Europe. It thrives in Corn fields, Roadsides, Disturbed ground environments across regions including Italy, France, Germany, UK, Balkans. Botanically, Common Poppy is petals for syrup color. Seeds on bread. Young leaves boiled. NOT opium poppy.. It is also known locally as Papavero/Rosolaccio. The edible parts include Petals, Seeds, Young leaves. With an edibility rating of 5/10, it ranks as a moderate wild food source. Harvesting is best done during July, June and May. Nutritionally, Common Poppy stands out for its Vitamin K (250.0mg, 208% DV), Vitamin A (400.0mg, 44% DV) and Vitamin E (2.0mg, 13% DV). It also provides 2.8g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Common Poppy offers a Mild honey flavor profile. Petals syrup seeds on bread young cooked. Common culinary applications include petal syrup, bread topping, seed garnish. Popular preparations include Poppy petal syrup, Poppy seed bread, Toasted seed snack, Seed flour bread. For storage, petals fresh 1d Dried 6mo Seeds 1yr. Safety note: Seeds harmless. Other parts trace alkaloids not narcotic. Antinutrient content is trace opiate alkaloids not narcotic. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Poppy petal syrup
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: petal syrup, bread topping, seed garnish Storage: Petals fresh 1d Dried 6mo Seeds 1yr
Recipes
- Poppy petal syrup
- Poppy seed bread
- Toasted seed snack
- Seed flour bread
- Seed dressing granola
- Wild winter pesto made from Common Poppy
- Traditional Common Poppy soup
- Common Poppy and potato frittata
