Pollicino 13 nov 2018, 13:14Papaver rhoeas or Red PoppyPapaver rhoeas or Red Poppy The red poppy is an annual herbaceous plant belonging to the Papaveraceae family.
The Red Poppy is a different plant than the opium poppy.
The species, widely diffused in Italy, normally grows in fields and on the edges of roads and railways, considered by some to be a weed. Petals and seeds possess light sedative properties: the common poppy is a close relative of the opium poppy, from which the morphine is extracted.
The buds are green in the shape of an olive and pendulous. The flower is red with delicate petals and caduchi, often stained with black at the base in correspondence of the black stamens. It blooms in spring from April until mid-July. The leaves are pinnate scattered matches along the stem. The fruit is a capsule that contains many small, reniform and cross-linked seeds; they come out numerous under the stigma.
Herbal teas and infusions of Poppy Among the so-called goodnight herbs, you can not forget the red poppy, commonly known as rosolaccio. The plant has a strong sedative action: from its writings it is inferred that by boiling the red poppy in the dried grape wine, a drink is obtained that can be used to promote falling asleep.
The rosolaccio contains alkaloids, the main of which is rhoedin, with mildly sedative properties, in fact an infusion obtained with 4 or 5 petals per cup was traditionally given to children before bed so as to induce them a better sleep. It is important to note that the alkaloids present are mildly toxic, for this reason the usual intake of extracts and infusions obtained from this plant is not recommended, especially for children and the elderly.
Poppy in the kitchen as a salad or condiment In Friuli the head of leaves that develops around the root at the beginning of spring, when the plant is still underdeveloped and is far from flowering, is consumed boiled and eventually sautéed as a vegetable known under the name of "confenòns". The taste is delicate and slightly bitter. The young plant, which has not emitted the flower stem, can be eaten raw, especially the leaves, cut thin and mixed with other vegetables, to make excellent salads, which if seasoned with salt, lemon juice and olive oil in the order, they are tasty. In Veneto this dish is called "rosoina", "pevarel", or in truth this last name refers to the Silene, also called s-ciopèt. Even with this vegetable you can make salads, if raw, or excellent risotto with young leaves. Also in the Salento it is consumed this plant known as "paparina". In Romagna, it is known as "Rosole". They are used in the kitchen, from raw, after having finely chopped and left to macerate in salt for 24/36 hours. After having squeezed them, they are used to fill the famous "Cassone" (or Cascione).
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