Our Sunflowers grew beautifully this year. The kids and I planted the sunflower seeds in containers around April and left them in the greenhouse to protect them from the weather and cold for a couple of months. We eventually planted them in the garden in June when the weather was acceptable and I couldn’t believe how these beautiful giants grew to about ten feet tall!
When the heads are wilted and completely dry, cut the tops off and hang out to dry for a week or two longer. Before harvesting the seeds.
When they are just right… take the heads down and start plucking the seeds. My kids spent about ten minutes harvesting the seeds from one of the Sunflower heads. Their little fingers are perfect for the job.
I decided to roast them in my iron skillet. I sprayed the skillet and seeds with olive oil then coated the seeds with cracked salt from several turns on the himalayan salt grinder. I sautéed them over medium heat, stirring constantly for about 5 minutes. They were perfectly crisp and nicely salted. Don’t eat right away. Let cool then eat or you will burn your tongue like I did!