Today I harvested the dried poppy seed heads from the allotment. They've been a really beautiful, and very easy crop to grow – sown and grown in fact by my three year old. Poppy seeds are ripe when little windows appear around the top of the seed head. Harvest is simple: cut the heads, put in a paper bag and shake. Careful not to get any other bits in there, as separating them out is tricky.
Poppies are great for kids: they are extremely high in calcium, and can be added to cakes, biscuits and breads, either in the mix, or sprinkled on top as decoration. They go well on soups or salads too, as a sprinkle and are also dead easy to hide in food.
A favourite in my house is grated carrot and poppy seed salad:
Grate 4 large carrots, and add 1-2 tablespoons of poppy seeds. Lubricate with a little walnut oil, or vinaigrette if you prefer. Serve at room temperature.
This will make approximately 8 adult servings, and keeps well for 2-3 days in the fridge. If you're counting your 5-a-day, you need 3 tablespoons for a serving.