Elka White Breadseed Poppy
This Papaver somniferum type was developed centuries ago in Slovakia to produce seeds for food. Because the seeds were precious, ancient farmers selected plants that kept all the seeds inside the pod, instead of self-sowing in the wind. The seeds are white and have a flavor like walnuts. They are also pressed to make a cooking oil, called "olivet" in France. As modern oils came to be imported into the mountain homesteads, the seed poppies became rare. We are happy to bring this ancient heirloom food source to modern gardens.
The pods are also used as rattles, because the seeds stay inside. To harvest, dry the pods and crack them open (they crush easily) then shake out the seeds. All you need is a bag to collect them, a bowl, and perhaps a sieve to screen out fragments of pod. In minutes, you have delicious seeds for baking, main dishes (fantastic on noodles or vegetables) and salads. You can also make a nut butter with a grinder or food processor. 200 seeds
Like other somniferum poppies, these need cool soil and light for germination. Prepare a bed with good fertility and fine texture. Tamp the surface, scatter the seed, and rake in very lightly. Thin to 18"-24" apart; crowded plants will be stunted, so allow adequate space.