Papaveraceae

Poppy Family

California Poppy

FAMILY: Poppy family (Papaveraceae) – Eschscholzia genus.

SPECIES: California poppy (Eschscholzia californica Cham.).

TO UTILIZE AS FOOD: The leaves and flowers of California poppy are edible. Both parts taste similar, somewhat like bitter cucumbers when eaten fresh. A latex-like overtone is prevalent and sweetness is absent. Fresh petals make a vibrant yellow-orange addition to salads, while fresh leaves contribute a crisp texture. Both parts are easily chewable and suitable as potherbs. Boiling reduces the bitterness and cucumber-like accent, while the latex-like overtone persists. Entire hillsides are often covered with this poppy. Exactly when is difficult to say. California poppy blooms anytime from February to September. Desert wildflowers often bloom after periods of substantial rainfall, which usually occur in midwinter or midsummer. Gathering a supply is easy, but unlawful in California because this plant is the state flower of California.

NOTES: In a 1908 ethnobotanical work concerning the use of California poppy as food among the Luiseño Indians of southern California, Philip Sparkman briefly wrote, “The leaves are used for greens. The flowers are chewed with chewing gum.” He also noted that the Luiseño Indians called this plant “Ataushanut.” The Maidu Indians of central California also ate the leaves after leaching them in boiling water (Ebeling p. 231). My experiences with California poppy suggest it’s unhealthful. Strong flavors and unusual accents are often warning signs—among the many ways that nature tells us to stay away. The lack of edible plants in the poppy family and presence of several poisonous ones, such as prickly poppies (Argemone species), is also a concern. California poppy contains a number of alkaloids that could be dangerous. Medicinal uses of this plant include relieving pain, inducing sleep, and reducing stress. California poppy has minimal food value and should be approached with caution.

IDENTIFICATION: The Eschscholzia genus is represented by 10 species in the United States, of which only 3 are found outside of California.

Description of California poppy (Eschscholzia californica): FORM unarmed plant about 5-50 cm tall with clear sap; LEAVES simple; mostly basal and a few alternate; long-stalked; blades deeply dissected into linear segments; surfaces hairless and often dusty; FLOWERS regular, perfect, ovary superior, and arranged individually atop long stalks or a few in open clusters; receptacles funnel-shaped and with well-defined rims 1-4 mm wide; sepals 2, fused, and deciduous; petals 4, free, yellow, and each often with an orange basal spot; styles 0; stigmas 4-8; stamens numerous; FRUITS capsules narrowly cylindrical and ribbed lengthwise; HABITAT deserts, fields, and hillsides; primarily of California, including the Mojave Desert; blooming February to September. NOTES: Mexican poppy (E. mexicana) is virtually identical.

REFERENCES: California poppy (Eschscholzia californica): leaves Ebeling (p. 231) and Sparkman (p. 232); flowers Sparkman (p. 232) and Tilford (p. 26).

Creamcups

FAMILY: Poppy family (Papaveraceae) – Platystemon genus.

SPECIES: Creamcups (Platystemon californicus Benth.).

TO UTILIZE AS FOOD: Warning! Creamcups contain harmful alkaloids. The leaves are reported to be edible after cooking. Whether eaten fresh or cooked, the flavor is mild, combining a “spring green salad mix” with a bitterness characteristic of poppies. Latex-like overtones are low in creamcups. The leaves taste superior to those of other southwestern members of the poppy family. The key is to gather young leaves. Old leaves have bristly hairs that tend to cause irritation. Young leaves have soft hairs that pose no problems. The cream-colored flowers are also soft, but the stems are wiry and best discarded. Gathering creamcups is easy. They establish vast colonies in the deserts of southern California and Arizona throughout spring. Leaves are clustered basally and tend to wither when flowers appear. Although creamcups taste reasonably good, they should always be cooked and only eaten sparingly.

NOTES: Victor Chestnut’s 1902 work about the Mendocino Indians of California was one of the earlier references to the edibility of creamcups. In this work he stated, “The green leaves are said to be eaten for greens, but the use is probably rather restricted.” Subsequent references often refer to this one, either directly or indirectly. It’s hardly an endorsement for creamcups, but it adds one more species to the list of possible wild foods.

IDENTIFICATION: Only 1 species of the Platystemon genus is found in the United States, and it’s native to the Southwest.

Description of creamcups (Platystemon californicus): FORM hairy, annual plant about 10-30 cm tall with clear sap; LEAVES simple; basal and opposite; blades linear; margins entire; surfaces hairy; FLOWERS regular, perfect, ovary superior, and arranged individually atop long stalks; sepals 3; petals 6, free, cream colored, and often with yellow basal spots; pistils 6 or more; stamens numerous; FRUITS consisting of 6-18 linear-torulose carpels, initially united, eventually separating and also breaking between the constrictions into 1-seeded units; HABITAT deserts; primarily of California and central Arizona, blooming March to May.

REFERENCES: Creamcups (Platystemon californicus): leaves Couplan (p. 58) and Chestnut (pp. 351-352).