I’m love sunflowers. They bring in the summer weather and the greatness of a good harvest.
I also love the seeds they bring. I pick up a big bag of sunflower seeds about every 3 or 4 days. Its my snack during work. Or after. Or when I venture out to a baseball game.
I grew some giant sunflowers last year and some more this year, but never really had the urge of harvesting the seed.
I took this head off the stalk around the end of June and threw it in a pot. There it sat on the back porch until this past weekend. I had planned on just saving a handful of seeds to plant next year.
It was time I finally took to harvesting, cooking and roasting seeds for the first time. I must say, it was easier than expected.
Almost finished removing the seeds.
After about an hour or so, I finally got the seeds of the head and it was time to removed the unwanted debris.
Debris removed and ready for the kitchen.
Okay, so I found several different recipes online but found only one that I like and modified it to a degree. (as you can see, measuring cups are not made for lefty’s)
1 cup seeds
1 quart water
1/2 cup salt (I used sea salt)
Bring to boil and simmer for 90 minutes.
I amazingly measured up 2 cups and change and was able to just double the recipe.
Hurry up and boil already.
After the 90 minutes is up I drained the liquid through a colander. DO NOT RINSE THE SEED.
Place on a cookie sheet and pat excess liquid from the seeds.
Place in oven at 275* for 45 minutes, stirring the seeds occasionally. After the time is up, remove and cool.
After letting my seeds cool and doing a taste test I noticed that there was still a smidge of moisture left in the seeds. If you plan on keeping these for longer than a week I was up the time in the oven to 1-1.5 hours, for fear of molding.