BREAD SEED POPPY (Papaver somniferum "giganteum") is the traditional heirloom poppy grown for the huge number of seeds it produces that can be baked in breads, cakes, muffins and other delights. Dates back centuries. Absolutely gorgeous in flower, producing pink, purple, white and red solids and combinations,with BIG seed heads and smooth bluish-green serrated leaves. 24"-36"" tall. 100 seeds.
GROWING TIPS: Sow in spring, harvest in summer. Eat only the seeds. Other parts of the plant are poisonous if ingested. Self-seeds, so deadhead if you do not want volunteers. And if you intend to gather the seeds, you will want to stake the flower stalks to prevent loss of seed. Now to provide the more complicated answer. All poppies prefer to be sown where they will grow, but poppies are also attractive at the seed stage to birds and at the seeding stage to snails, so you might want to stage-grow, starting them in protect peat pellets, transferred at true-leaf stage to larger coir pots; and then sinking the coir pots in the ground. This will minimize the disruption and chance of failure. But poppies can be very individual and picky about their siting. One thing they universally love is sun sun sun. Annual, self-seeding in favorable climes.