not sure which you can and can't eat to be honest.
I have some heads with purple poppy seeds if you want them though.

Have just googled poppy seeds and can't find anything of concern. Apparently they are mildly toxic while setting flower but otherwise ok. Quite a lot of info in links came up re opiate bit and a couple of other recipes. Will try and send recipes when I get a free minute. Am taking a break from sorting paperwork as I have to tax return and tax credits thingy this month.

Here's the recipe from the Cranks book that I promised ages ago. I can definitely recomend it. I make it in a small loaf tine since I don't have the right size one from the recipe. Works fine in there

Poppy Seed Cake

3oz (75g) Poppy seeds
1/ pt (190ml) Milk
2 Eggs
4oz (100g) Raw brown sugar
1/4pt (150ml) Oil
1tsp (5ml) Almond essence
8oz (225g) Wholemeal SR flour
1 1/2 oz (40g) Skimmed milk powder
1tsp (5ml) Ground cinnamon

Grease and line the base of an 11 x 7” (27 x 18cm) cake tin. Soak 2oz (50g) poppy seeds in the milk for an hour. Whisk the eggs and sugar together until light and creamy. Very slowly whisk in the oil and almond essence until thoroughly mixed. Fold in the remaining ingredients. Pour the mixture into the prepared tin, sprinkle with remaining poppy seeds and bake in the oven at 190°C (375°F/Gas mark 5) for 20-25 minutes until just firm to the touch. Cool on a wire tray and cut into slices to serve.

Mmmmm Foxhill Gardener.... I love poppy seed cake!!!

In Australia, they serve up lovely moist and squishy lemon or orange poppy seed cakes. I have a recipe for an orange poppy seed cake (can be turned into a lemon one just as easily!).

The only problem is that in Australia they use cup measurements so it's all in cup sizes. On my food mixer there is a cup measurement which I use (this is the bit on the food processor which you use to push food into it when it's turned on - if that makes sense?). Anyway.... on my cup measurement, it shows that 1 cup is just slightly shy of 250mls of fluid, to give you an idea.

Alternatively, lots of kitchen shops stock cups measurements now which is very handy as it means you can make the most of the American recipes on line too!!

Anyway, here's the recipe if you fancy a twist on the poppy seed cake

3 eggs
200g butter
1/2cup poppy seeds
1/2 cup yoghurt
1 cup castor sugar
1 1/2 cups Self Raising flour
1/2 cup plain flour
1 tbslp orange zest
1/2 cup nut meal
orange juice
1/2 cup shredded orange


1) Preheat the oven to 180ºC

2) Mix the 1/2 cup of yoghurt with the 1/2 cup poppy seeds and put to one side.

3) cream the butter with the orange zest and the castor sugar until it's creamy, then add in the 3 eggs and beat it well.

4) mix in the poppy seeds, the nutmeal, both types of flour, then add 200 mls of orange juice.

5) Put your mix in a 20cm square cake tin and cook for approx 50 mins.

Once cooked, pour a hot orangey syrup over the cake (to make it nice and moist ). You make the syrup by mixing 1 cup orange juice, 1 1/2 cups water and 1/2 cup shredded orange rind over the cake then heating it before pouring on top of the cake.

poppy seeds are great mxed with roasted squash seeds and sunflower seeds as a mid morning or mid afternoon pick me up.
yum
very nutritious.

also my chickens eat the leaves, dont know if thats good or not, never been brave enough to try myself.