Poppy seeds used for cooking – the majority used for food come from the opium poppy –PAPAVER SOMNIFERUM. Although these do have opium content, the amount used for cooking purposes is extremely small.  However the herb used for Medicinal purposes is Eschsolzia Californica – Californian Poppy which originated from North America, and now grows wild in the dry hot areas of Australian and New Zealand.  This perennial herb, grows to 60cm tall with flowers that range from bright yellow to deep orange. The Californian poppy is used and prescribed as  anondyne (painkiller) and an antispasmodic – its particular use for muscular spasms, anxiety, insomnia and restlessness and headaches.

Poppy Seed Dresssings to go with salads –  two types to choose from:-

POPPY SEED VINAGRETTE. Chef / recipe  Jane Logie

This dressing can be made up and stored in the fridge in a sealed jar and used on any particular salad so desired.

1 cup of Olive oil (any type, a lighter one and sweeter, would be preferred)

¼ of Balsamic Vinegar

½ juice of a lemon

1 ½ tbsp. of runny honey (can sweeten more if desired)

1 clove of Garlic (crushed or finely chopped)

1 tsp of poppy seeds

1 tbsp of parsley chopped

Pinch of salt

Pinch of white pepper

3-4 grinds of black pepper.

Combine all the ingredients in order of the list above in a jar that will fit 1 ½ cups worth of liquid, season and sweeten to your taste, stir, use immediately on your chosen salad or store in the Fridge.

POPPY SEED MAYONAISE. Chef/recipe – Jane Logie

A thick creamy dressing that can be used on a fresh summer salad.

2 egg yolks

1 tbsp of Dijon mustard

Pinch of salt

Pinch of white pepper

250 mls of light olive oil (or the one that you prefer, advocado oil could substitute)

1tbsp of Apple Cider Vinegar (or white wine vinegar)

2 -4 tbsp of cold water to thin the dressing

1 tsp Poppy seeds

1 -2 tbsp of chopped parsley (optional)

2-3 grinds of black pepper (optional)

Combine the first three ingredients on the list in a clean large glass bowl, whisk together.

While whisking with your dominant hand, add a 1 teaspoon only at a time with your other hand, whisking all the time into the egg mix, do this slowly, drizzle a teaspoon at a time until all the olive oil is blended in.

Your dressing should resemble a thick glossy sauce. Then add the vinegar. You will find that it is still possibly quite thick, then add 1 tbsp of water at a time until you get the desired consistency you would like.

Aiming for slightly a runny dressing. Season again with salt and pepper to taste. Can add a few grinds of cracked pepper to taste if you wish.

Lastly, add 1 tsp of poppy seeds. And then add 1 tbsp of chopped parsley if you wish.

Use immediately on the salad of your choice or place in a jar in the fridge and use within a few days of making.