The Indian White poppy is an ornate poppy with white shiny petals, and they are also a useful flower, whose seeds are used in baking. The seeds are tan in color and have nutty scent to them and a flavor that is enjoyed by many in baked goods. In India the seeds are ground and used to thicken pastry and bread, the whole seeds are often used as a garnish on vegetables.
In the garden, the white of the petals stands out among other flowers and they are often shorter in size than the Oriental poppy. Indian White is a member of the botanical family of Papaver somniferum and has 4 to 6 petals that make a bowl shape with a dark center.
The flowers when planted in the climates of the United States and Canada need to be planted in the fall or early spring after danger of frost has passed and will bloom in early spring to mid summer. The seeds if not collected will reseed and broaden the amount of poppies the following season. When collected, they can be used in foods as a garnish, baked goods or saved for planting in fall or spring .
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