Poppy Maanzaad Bread Seeds – The Best Poppy Seed for Baking – Hardy Annual – for Your Beautiful Garden

• POPPY MAANZAAD BREAD SEEDS: A hardy annual, it can be sown where it is to flower. Large flower heads create masses of tasty seeds. Lovely sown in drifts at the back of a mixed border.
• SOW: March to May, August to October, FLOWERS: June to October, SPACING: 30cm, HEIGHT: 90cm, SUNLIGHT: Full Sun, SEEDS: 1000 Approx.
• SOW OUTDOORS: Where they are to flower, 0.5cm deep, directly into finely prepared soil which has already been watered. Seedlings usually appear in 14-28 days. Thin seedlings to 20cm apart. Water well until plants are established. For a continuous display, make sowings at two to three weekly intervals. Sowings made in curves rather than straight lines often create a more pleasing effect. Late summer and autumn sowings will flower the following year, often earlier than spring sowings. Remove dead flowers to prolong flowering season.
• Edible: Seeds harvested from grown plants can be used in baking. Packet seeds are not for consumption.
• Caution: Humans/Pets: Plants harmful if eaten.

A hardy annual, it can be sown where it is to flower. Large flower heads create masses of tasty seeds. Lovely sown in drifts at the back of a mixed border.