What a great treat any time of the year, a mid-day snack at work, something to munch on when your out for a hike, kickin’ back relaxing by a camp fire, yep I could have a handful of sunflower seeds just about anytime. It’s even a greater satisfaction when you grow, harvest and roast your own.
So you grew the flowers, they are standing 8 feet tall and drooping over and the seeds look just right, now what do you do? Time to harvest! The first thing you need to do is just cut that stalk off right behind the flower and get it down there where you can work on it.
Now go get you a pair of gloves, I did this last year without gloves and had blisters all over my hands and fingers. Just tear off a piece of that sunflower head and while holding over a bowl push and rake your hand over the seeds, you have to press pretty hard because they are in there good.
Once you get all the seeds out of the flower you will have to sift through there and dig out the pieces of the flower that fell in your bowl.
To prepare your seeds for roasting soak in a brine mixture for 24 hours. Put in enough water to cover the seeds mixed with about a 1/2 cup of salt. You will have to put a small plate or something on top of the seeds to keep them under the water. When you are done soaking the seeds spread them on a towel and take some paper towels and press on them to get them as dry as possible.
Spread the seeds evenly on a pan trying to not overlap them on each other. Preheat oven to 300 degrees and bake seeds for about 20 minutes.
That’s all there is to it, now your ready to snack!
I like to package them up with my FoodSaver Vacuum Sealing System a couple handfuls at a time and store them up so I can enjoy them throughout the year. This helps to keep them dry and fresh and really handy whenever you want to grab a pack real quick.
I hope you enjoy your Sunflower Seed Harvest.
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