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These poppies fascinate me more every day. I picked these at 6:30 this morning just after the pod casings split and fell to the ground.

It's important to sear the stems with a flame to seal them just after cutting them. That makes them last longer; however, they don't last very long even if you do that. So I quickly took some pictures.

Early in the morning the colors of the flowers are extremely saturated and only small amounts of pollen have sprinkled onto the petals.

The plants themselves are a bit awkward and unruly ... and large ... sporting an unusual blue-green hue that seems a little out of place in a sea of spring greens. Some of the plants are over four feet tall when in flower.

I'd like to try them again in the future just for the joy of anticipating the new incredibly beautiful color combinations that appear each morning. Plus, they're fun to photograph. But next time, they shall have a bed of their own because when they compete with other hardy annuals for garden space ... these poppies tend to win.

~s

... of white poppy seeds in a tiny, pinch size measuring spoon. I added a white peppercorn just to show scale :)

Poppy seeds are like tiny hard grains. The Western type is slate blue; the Indian type, off-white. Both are kidney-shaped. The blue seeds average 1mm (.O4in) in length, while the white seeds are somewhat smaller. They are similar in flavour and texture and their uses are interchangeable. The seeds mature in a capsule left after the flower fades. They are widely available in a dried form.
Bouquet: A mild sweetish aroma which is brought out by roasting or baking.
Flavor: Mild until heated, then it becomes nutty, with sweet-spicy under-tones.

For Macro Mondays theme "Spices and Seasonings"