The poppy (Papaver rhoeas) is an emblematic flower of our fields, recognisable by its bright red petals. An annual plant, it offers ephemeral beauty with its delicate petals in gardens. But did you know the poppy is more than an ornamental flower? It also has a long tradition in gastronomy and herbal medicine. In fact, you can make a delicious syrup from it! Here is a simple recipe to make homemade poppy syrup that will add a floral touch to drinks and desserts.
Poppy, an edible flower
With poppy, flower buds, petals, young capsules and seeds are also edible. Petals, in particular, are perfect for garnishing salads, drinks, desserts and for making our famous syrup. Seeds, meanwhile, can be pressed to obtain a delicate oil.
Centuries ago, poppy was already used in medicine for its calming properties, to relieve coughs and to promote sleep.
Consume... in moderation
When thinking of the poppy, one also thinks of its cousin, the opium poppy (Papaver somniferum). Admittedly, they belong to the same family, but wild poppy contains fewer alkaloids with narcotic effects. Wild poppy is generally considered safe to consume, but in reasonable quantities! However, excessive consumption can cause stomach aches and mildly hallucinatory effects.
Note it is also easy to confuse it with other poppy varieties, such as Papaver dubium, whose flowers are paler and have yellow stamens, or Papaver hybridum, recognisable by darker petals and long capsules.
For more information on the description of the wild poppy or Papaver rhoeas, see its page: Red poppy - Papaver rhoeas.
Poppy syrup recipe
Ingredients :
- 100 g poppy petals (use only red petals)
- 500 g sugar
- 500 ml water
- Facultative: juice of half a lemon to extend preservation
Preparation steps :
1- Pick poppy petals early in the morning, once dew has evaporated, as that is when they are most flavoursome. Make sure to harvest away from polluted areas, road edges and pesticides to avoid contamination.
2- Rinse petals gently under cold water to remove dirt or insects. Drain carefully.
3- Place petals in a large saucepan and add water. Bring to the boil, then remove from heat and let infuse for 1 to 2 hours.
4- Strain the infusion using a fine sieve or a coffee filter to remove petals and obtain a clear liquid.
5- Pour the filtered liquid into a clean saucepan, add sugar and lemon juice (if used). Heat gently, stirring until sugar is completely dissolved.
6- Let the mixture simmer gently for about 10 to 15 minutes until it thickens slightly. Syrup should coat a spoon.
7- Pour hot syrup into a previously sterilised bottle. To sterilise the bottle, boil it in water for 5 to 10 minutes before use.
8- Let cool to room temperature then store syrup in the fridge. Keeps 2 to 3 months.
Ways to use poppy syrup
Poppy syrup can be used to flavour drinks, such as water, lemonades, teas or cocktails. It can also be poured over pancakes, waffles or ice cream. Calming properties of poppy also make it an excellent addition to an evening herbal tea.
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