How to Harvest Homegrown Sunflower Seeds
At the beginning of the season my husband and darling daughters sprinkled a few sunflower seeds in the South facing flowerbeds by our front porch.
We enjoyed watching them all spring and summer as they grew bigger and bigger and BIGGER!
The were the envy of every kid on the street.
Instead of actually researching it, we just taste tested a seed from the plant about every other day until they seemed ready.
Then I looked around on the internet and found out how to process the seeds.
We filled half a gallon sized ziplock bag with just one and a half sunflower blooms!
According to a variety of internet outlets here is the formula:
1 cup raw seeds
2 tbs salt
After the seeds simmered in the boiling water for 20 minutes we scooped them out and laid them on a cookie sheet to bake at 400 degrees for 20 minutes.
Because I’ve burned many, many things in a hot oven, I checked on these things every five minutes or so. 400 seemed pretty hot for such tiny seeds.
But…sure enough, they were perfect!
The kids were very proud of the sunflower seeds they both harvested and processed.
Now we’ll have delicious salty seeds to snack on for months to come.