Sunflower Harvest

I had six giant sunflower heads ready to harvest yesterday, as well as two smaller ones that had dried on the stalk.

Sunflowers can be left to ripen on the stalk (if the critters don't get them first), or can be harvested when the seeds are fully developed but not yet dry. You'll know they're ready for indoor drying when the leaves on the back of the flower head are mostly yellowed.

If the seeds still have the little flower centers on them, those will need to be rubbed off before hanging.

The heads need to be hung in a dry area with moderate temperatures. You can cover the head with a paper sack to catch any seeds that fall naturally during the drying process, or you can make some super-not-fancy ones from left-over cotton and ric-rac like I did.

After the seeds are dry, wear gloves or use a towel to rub the seeds from the flower head. Soak the seeds in a salt solution overnight (1/4-1/2 c salt to two quarts water), then roast in a 300 degree oven on a cookie sheet/sheet pan for 30-40 minutes. Stir every few minutes to roast evenly. When all seeds are a golden brown, remove from sheet pan to a large bowl and add 1 t. melted butter for every cup of seeds. Salt to taste. Spread the seeds out on a clean towel to cool. Store in an airtight container. Eat at will.