(Papaver somniferum) A culinary poppy from the village of Ziar, Slovakia known for large seed heads filled with unusually sweet grayish-blue seeds. Seed heads have been bred to have closed vents on the sides preventing seeds from spilling onto the ground instead of making it into your bread. Approx. 4’ multiple stemmed, long-lived plants producing pretty single petaled pale lavender/pink flowers with darker centers.
90 days. TR

Packet: 300 seeds

[split]

Growing Info

SOWING:

Sow indoors 6-8 weeks before your last frost.

Transplant out early Spring.

Direct sow in late Fall or early Spring.

Note: We transplant all our poppies in the Spring because, such small seeds and such hungry slugs! Take care to keep plants from becoming root-bound and be gentle when transplanting. Poppies prefer cool soil. Slugs LOVE poppy plants so keep and eye out!

PLANTING DEPTH:

Cover lightly to 1/8"

SPACING:

8-12" in rows 1.5-2' apart.

EMERGENCE:

10-25 days @ soil temp 50-60F

LIGHT:

Full sun to part shade

FERTILITY:

Low to average. Tolerant to most soil types but prefers well-drained and evenly moist soil with a pH between 6.0-7. Will tolerate low fertility.

ADDITIONAL NOTES:

While not absolutely necessary, you may provide a staking or netting to keep them upright and tidy.

Be gentle with the roots when transplanting to avoid transplant shock that can cause very slow growth.

Transplant into cool soil.

Continue to cut and deadhead and the plants will be wildly floriferous!

Harvest at bud break and sear stem ends in boiling water (about 10 seconds) for a vase life of 2-4 days. As this is a culinary poppy, your goal may be to let the pods dry on the plant and harvest (we look for the stem right under the pods to be dry) for all the baked treats to come!

Poppy, Breadseed, 'Ziar'