Poppies originally come from the Middle East and Asia. The plant was already valued in ancient Greece and Rome. There are over 100 different types of poppies worldwide. Many plants, particularly their milky sap, are toxic—the well-known red wild corn poppy, for example, is not suitable for consumption. Our local cultivated plants include blue, grey, and white poppy. Their seeds are used for the production of blue poppy seed oil and other edible oils, as well as for refining baked goods.
Quick facts about blue poppy
| Scientific name | Papaver somniferum |
|---|---|
| Family | Poppy family (Papaveraceae) |
| Other names | Opium poppy |
| Origin | Middle East, Asia |
| Parts used | Seeds |
Blue poppy seeds — small and productive
Blue poppy grows on permeable soils with calcareous or sandy earth. During the day it loves the sun, while at night it prefers the cool. Cultivation is subject to strict regulations, so the varieties approved in Germany do not contain morphine. Cultivation requires a lot of experience, as the plant is very demanding. The extremely small seeds require special care when sowing; blue poppy grows only slowly and requires time-consuming weed control.
The plant reaches about a meter in height, has elongated leaves, and bears one to two flowers. Its pink flowering period begins at the end of May and lasts only three days. In June, the ripe seeds fall to the bottom of the capsules and rattle—a clear sign that they are ready for harvest.
How is blue poppy oil extracted?
Blue poppy oil is extracted by cold pressing the seeds. The gentle processing preserves the delicate aromas and the typical yellowish to greenish color. From one kilo of blue poppy seeds, about 350–400 ml of oil can be pressed—a rather low yield, which explains the price.
What does blue poppy oil taste like?
Blue poppy oil has a characteristically nutty, mild taste with a delicate sweetness. Its flavor is reminiscent of toasted poppy seeds or light nutty notes. Its subtle profile makes it a versatile edible oil that does not overpower the natural flavor of the dishes being prepared.
Use in the kitchen
- Salad dressings: Especially with winter salads containing beetroot or lamb's lettuce
- Over cold vegetables: As a finishing oil over carrots, parsnips, pumpkin
- In desserts: Over quark, yogurt, or fruit salad
- In baking: For a particularly fine, poppy-seed aroma in cakes or cookies
Important: Do not heat blue poppy oil to high temperatures. The delicate aromas evaporate at temperatures above 40 degrees. Ideal for cold or lukewarm use as a finishing oil.
Storage
Blue poppy oil is sensitive to light and oxygen. After opening, store in a cool, dark place, preferably in the refrigerator, and consume within 3–6 months. A dark glass bottle provides additional protection against light exposure.
