The Paparina: Common Poppy, Genus papaver
Welcome to my corner dedicated to the wonders of Salento’s wild herbs! Here, in the heart of Salento, a land kissed by the sun and enveloped in millenary traditions, nature offers us a priceless treasure: wild herbs. These plants, often undervalued, not only enrich our landscape, but are also a cultural and gastronomic heritage to be rediscovered.
Over the course of the next few articles, we will explore together the most common varieties, their beneficial properties and how to use them in cooking and everyday life. We will learn to recognise those that can turn a simple dish into a masterpiece of flavour and colour, and discover the secrets of traditional recipes handed down from generation to generation.
At a time when a return to nature is more important than ever, I invite you to join me on this journey of discovery of Salento’s wild herbs, to enhance what our land has to offer and rediscover the deep bond between man and nature. Ready to go?
Common poppy: Papaver rhoeas L
Other common names: Rosolaccio
Dialect names: scattarola, paparina, fritta
Family: Papaveraceae
Harvest period: January-March (basal rosette)
Myths and legends about the paparina
The poppy, a recurring subject in watercolours and iconography, is frequently associated with wheat and the harvest, creating a contrast of colours that recalls landscapes, cultures and moments of rural life. In floral language, the poppy symbolises fleeting beauty, just like its delicate petals. The Romans depicted the goddess Ceres with a bouquet of poppies, while the Greeks adorned the god of sleep, Ipnos, with a crown of these flowers. The ancients also considered it a symbol of laziness, influenced by Saturn. With poppy seeds and honey, the Romans prepared a sedative drink called cocetum, which had milder effects than the opium poppy.
Cultivation and uses
Weed poppies, considered archaeophytes, were introduced to the Mediterranean area together with cultivated wheat, originating from a subdesert region of Iran. Today, this species is widespread throughout the Mediterranean area, in Siberia, and extends as far as Iran, showing a strong dependence on human activities. In Italy, it is found in all regions, from the plains up to about 2000 metres above sea level, and has also found habitats in North America, Australia and New Zealand.
However, in recent decades, the population of weed poppies has been in sharp decline, mainly due to the intensive use of herbicides in cereal cultivation. This species, known for its adaptability to different environmental conditions and substrates, often tends to behave as a weed in vegetable gardens and arable crops. Its ability to thrive in various contexts makes it an interesting element to study, especially in light of current agricultural practices and their implications on biodiversity. The annual species is propagated exclusively by seeds, which are black and shiny. The fruits should be harvested when they turn from green to yellow and ripened in paper bags. Sowing takes place in the autumn, either in seedbeds with soil and sand, or directly in tilled soil.
Poppy seeds are traditionally used to roll breads and cakes before baking, a practice that dates back to the time of the tsars in Russia. In Salento, children play with poppy buds to guess the colour of the petals, symbolically associating them with Paradise, Purgatory or Hell. The poppy, loved by maidens for its colouring power, produces petals used for syrups and textiles. Although harmless, it is often associated with the opium poppy. The petals, rich in active ingredients, have sedative properties and are used in infusions to treat respiratory disorders and skin irritations.
Recipes:
Sautéed poppies with salami: Fry 2 cloves of garlic in six tablespoons of oil, add capers, black olives, chilli, chopped salami and finally the washed, drained and chopped poppies. Season with salt and simmer for twenty minutes.
Paparina cu lu lapazzu (poppies with romice): In a saucepan with some olive oil, sauté 2 cloves of garlic and then add the well washed and crushed poppies, to which is added a few plants of romice (Rumex crispus) known by the dialect name of lapazzu. Sauté and cook for 15-20 minutes and, before finishing cooking, add salt, black olives and hot chilli pepper to taste.
Decoction (calming and expectorant): 200 g of petals in half a litre of boiling water, for one day. Strain and add 1 kg sugar, which is melted over a low heat in a bain-marie.
Where can Paparina still be found?
Paparina can be found in uncultivated places and wheat fields, when herbicides are not used, by the roadside, in meadows and in the vegetable garden.
We at ‘A Locanda tù Marchese’ have dedicated an entire section of our menu to wild herbs, which we harvest in the fields of our farm. We clean, blanch and cull them, so they can be enjoyed all year round. Tasting the typical wild herbs of Salento is a way to get closer to the land and rediscover its most authentic flavours, overcoming stereotypes.
Moreover, on our farm it is possible to participate in the harvesting of wild Salento herbs, learning how to recognise and cook them. Find out more about our experiences in the countryside at the following link: https://lalocandatumarchese.com/laboratorio-in-campagna/
