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Sunflowers: More than a Beautiful Flower

By Deborah S. Tukua, co-author, Pearls of Garden Wisdom.

www.hollycreekbooks.com

When sunflowers start drooping, don't despair. Summer may be over, but those breathtaking flowers offer a tasty treat that can pick you up, even on a cold, fall day.

Here are some easy steps to harvest, collect and roast the seeds.

Harvesting Sunflowers~

Sunflower seeds are ready to harvest when the flower petals start to fall off, the heads start to droop and the backs begin to turn a yellowish brown.

Collecting and Drying the Seeds~

To collect the seeds from the sunflower plant, cut the head off the stem and place in a paper sack, pantyhose, muslin bag or pillowcase. Hang to dry in a warm spot, free from dampness, yet with some air circulation. The rafters in your barn, garage, greenhouse, tool shed or attic are a great place for drying sunflower seed heads, herbs, and cut flowers.

Remove sunflower seeds from the paper sack once dried and lay between two mesh screens to dry for a few more days before storing. To save some seed for next year’s planting, store in a cedar box.

Roasting Sunflower Seeds~

When seeds are dry and shelled, add 2 cups of dry seeds to a bowl with 1 ½ T. Sunflower oil or melted butter, 1 t. salt and ½ t. Worcestershire sauce or Liquid Aminos (opt.). Stir until all the seeds are thoroughly coated. Place seeds on a baking sheet and roast for 30 min. at 275°F. oven, stirring often through the roasting process.