Blue poppy

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ORIGIN

The blue poppy originates from south-east Tibet, specifically the Yarlung Tsangpo Grand Canyon. This perennial plant can also be called ‘Tibetan blue poppy’, ‘Himalayan blue poppy’ or ‘Himalayan poppy’. Its scientific name is Meconopsis Betonicifolia and it belongs to the Papaveraceae family.

The Himalayan blue poppy has been known to man since the Neolithic period. It was used by the Ancient Egyptians for its therapeutic and sedative properties. The blue poppy seed was therefore one of the first plants to be used.

The blue poppy was often used in the Middle Ages, added to mixtures called ‘Papa’, to help children sleep. It only began to be used in cooking and medicine in the 17th century.

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CULTIVATION METHOD

The blue poppy plant measures from 1 to 1.5m tall and grows in rich, well-drained and acidic soils. To grow properly, the poppy seed should be planted in partial shade with exposure to sunlight and protected from air currents. It blooms in spring and is usually harvested from April to October.

The blue poppy is harvested once ripe, when the faded flowers open up and reveal the dry brown seeds.

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HOW TO USE IT WHEN COOKING

The blue poppy seed is very popular in Dutch and Hungarian cuisines. It is often used as a cereal.

The blue poppy is often used in baking to flavour and decorate bread, as well as salads, marinades, soups and vegetables.

Nutritional values per 100g
Energy 2167kJ
Energy 524kcal
Fat 41g
of which saturated fat 13g
Carbohydrates 8.5g
of which sugars 3.0g
Protein 19g
Salt 0.07g

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Products

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Blue poppy seeds



They are used on bread and pastries and in potato, tomato and pasta salads.

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Blue poppy seeds



Our packets are convenient. They are resealable, enabling excellent preservation of the product and its quality.

They are used on bread and pastries and in potato, tomato and pasta salads.

Where to find this product ?