How to cook Sunflower Seeds:
Introduction:
Sunflowers have to be one of the best flowers on the planet. Everyone that looks at them, loves them. However, the coolest thing about these beautiful flowers is that you can actually eat the seeds once the plant starts to die. In this guide, I’ll give you a quick overview of everything you need to know to prepare your own sunflower seeds. Besides in Phoenix, when nothing else will grow in July, sunflower seeds can still be planted and grown.
Choose the right variety of Sunflower Seeds:
If you are looking to grow sunflower seeds to eat, the choice is Mammoth Sunflowers. Honestly, any variety that says “Mammoth” is a good choice. For example, “Russian Mammoth Sunflower Seeds” or “Sunflower Seeds, Mammoth” are common varieties that are easy to find.
Harvesting the Sunflower Seeds:
When it comes to harvesting mammoth sunflower seeds, there are a few key indicators to look out for. Mammoth sunflowers are renowned for their massive flower heads and substantial seeds, so it’s important to be patient as they mature. Here’s how to know when the time is right to harvest them:
Observe the Flower Head: Start by keeping a close eye on the sunflower’s flower head. Much like other sunflower varieties, the petals will gradually wither and the back of the flower head will change color, transitioning from green to shades of yellow or brown. Keep in mind that mammoth sunflower heads are substantially larger, so this transformation might take a little longer.
Watch for Birds: Keep an eye on bird activity around your sunflower heads. Birds, particularly finches, have an excellent sense for when sunflower seeds are ready. If they start paying attention to your sunflowers, it’s a strong sign that harvest time is near.
Purpose Matters: For culinary purposes, wait until the seeds are fully mature and dried on the plant. However, if your seeds are being destroyed by birds, harvest them before they fully dry, while they’re still somewhat flexible and hang them up to dry somewhere the birds won’t get them. Netting is always an option too.
Cutting the flower head down: Carefully cut the sunflower head from the stem, leaving about 4-6 inches of stem attached. This stem will act as a handle during the drying process.
Drying the Sunflower Heads: Hang the harvested sunflower heads upside down in a well-ventilated, dry area, like a garage, poarch or shed. Let them air-dry until the seeds are completely dry.
Extracting seeds: Once dry, gently rub the sunflower head with your fingers to release the seeds. They should come off easily. Collect the seeds in your paper bag, bucket or whatever else you like.
Separating Seeds from Chaff: Honestly, I haven’t found a best way to do this, so I will leave that up to you. Some suggestions are using a fan and drop the seeds from a height, manually picking the chaff out, or using a screen to sort the chaff and seeds.
Keep in mind that mammoth sunflowers can vary in growth rate and size, so the exact timing of your harvest may differ from others. Regular monitoring and close attention to the signs of seed maturity are essential. Once you’re confident the seeds are ready, harvest the flower heads and allow them to finish drying in a well-ventilated area. Afterward, you can remove the seeds for storage or consumption.
Some notes on Cooking the Sunflower Seeds:
A couple notes, before the recipe. I have found that 2 cups of raw sunflower seeds (with their shell) work best. The reason behind this is that 2 cups of seeds seem to fill one regular sized sheet pan with a single layer of seeds. Remember a single layer is best because we want to roast these, not steam them.
While you certainly don’t have to boil the sunflower seeds first, I find that this helps to remove some of the bitterness of the seeds and it enhances the flavor while adding a nice salty touch to the seeds.
Lastly, everyone’s oven is different. Cooking times are just a suggestion here. These can go from damp to burned in no time. Keep a close eye on them. For me, the sweet spot in my oven is 18 minutes.
A Good Starter Recipe:
Instructions:
- Boil and Brine the Seeds:
- In a medium to large sized pot, combine 8 cups of water and ¼ cup of salt. Stir to dissolve the salt.
- Add the raw sunflower seeds to the pot and bring the water to a boil.
- Let the seeds simmer in the boiling, salted water for about 15-20 minutes. This will help soften the shells and infuse them with salt.
- Drain the seeds in a colander and pat them dry with a paper towel.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Spread the Seeds:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Spread the boiled and drained sunflower seeds evenly in a single layer on the baking sheet.
- Roast in the Oven:
- Place the baking sheet in the preheated oven at 400°F (200°C) and roast the sunflower seeds for about 10-20 minutes, or until they turn golden brown and become crispy. Keep a very close eye on them as they can burn quickly. Stir or shake the seeds every 5 minutes to ensure even roasting.
- Season with Extra Salt (Optional):
- While the seeds are still hot from the oven, you can sprinkle them with a bit of extra salt to enhance their saltiness, if desired.
- Cool and Store:
- Remove the roasted sunflower seeds from the oven and let them cool completely on the baking sheet. They will become even crunchier as they cool.
- Once cooled, transfer them to an airtight container for storage.
Conclusion:
Growing Sunflowers, and making your own sunflower seeds is a ton of fun. While the sunflowers are in the garden, they are one of the coolest looking flowers around. When they finally get to the point where they no longer look good, you can take them down and eat the seeds. Really, it’s a win-win.
I hope you found this helpful. Get out and Garden.