A dried sunflower ready to be prepared for eating.
According to the National Sunflower Association, about 25 percent of the sunflower seeds produced are salted and roasted for human consumption. There is a large market for edible sunflowers seeds in the United States and other countries. Although you can purchase salted sunflower seeds at the store, you can also prepare your own sunflower seeds from the plants that you grow in your backyard.
Instructions
1. When the backs of the sunflower heads have turned yellow and the seeds have a slightly brownish tint, cut the heads from the sunflowers. Hang the heads upside down until they are dry. Separate the seeds from the heads.
2. Place the unshelled sunflower seeds in a bowl. Mix 2 tbsp. of salt in 1 cup of water. Pour it over the seeds to cover. If you have a large amount of seeds and they are not covered by the water, mix another cup of water with 2 tbsp. of salt and add it to the bowl. Let sit for 12 hours. Boil the seed mixture for two minutes and then drain.
3. Preheat the oven to 200 degrees F.
4. Place the sunflower seeds on a cookie sheet. The seeds must be in a single layer and not piled on top of each other. Place the cookie sheet in the oven for three hours or until the seeds are golden and crisp.
Tags: sunflower seeds, cookie sheet, seeds from, tbsp salt
