Sunflower Seeds

The mammoth sunflowers are hanging heavy and we decided it was time to try roasting some seeds!

You can tell which ones are ready because they are more dried up. I don't know the technical names but the flower above still has all the pollen balls on it, and the one below has lost them and you can see the seeds in concentric lines, ready for harvest!

Ella and Maddie helped me find the four most ready heads and haul them into the garage. We let them dry in the cool dark place for a couple of days.

Then it was time to remove the seeds! Ella's little fingers were better at this than mine, but it still took a good while and a dose of patience!
 

Still going...

Tyler was a good helper too. I finally realized that turning the head over the colander and rubbing the seeds to loosen them was a lot faster than removing them one by one!

We soaked out seeds in a salt solution overnight. The recipe I used said to use 1/4 cup to 1/2 cup of salt per 2 quarts of water, and I did the 1/4 cup. I think if I did it again I would try 1/2 cup because I like salty seeds!

I dumped off the water and spread them on a cookie sheet and baked them at 300 degrees for about 45 minutes, or until browned and roasted. They are a little earthier tasting than sunflower seeds from the store, but I feel so accomplished for growing them myself!