Dried sunflower seeds make a healthy snack.
Sunflower seeds make a tasty and nutritious snack that provides plenty of unsaturated fats, is high in protein, and a good source of vitamin A. There is an art to drying fresh sunflower seeds that, while not difficult to learn, is important in order to remove the tough outer shell. Once dried, sunflower seeds can either be eaten raw or roasted and salted for more crunch and flavor.
Instructions
1. Harvest fresh sunflower seeds after the flower heads turn brown and begin to wilt or droop. The seeds will be fat and juicy, while the outer coating or shell is black with a white stripe. The seeds will feel hard to the touch.
2. Cover each sunflower with a paper bag once the petals fall off, which is usually in the late fall. This keeps birds away from the seeds as they begin to dry and also catches any seeds that may fall. Let the sunflowers sit for a couple weeks with the paper bags covering them to allow the the seeds to dry.
3. Cut the sunflower stems to 1 foot in length. Remove the bag, hold over a bowl or other container, and run your hand over the dried flower head to remove all the seeds.
4. Roast the sunflower seeds, if desired, to add more crunch. Spread the sunflower seeds in a single layer on a cookie sheet. Place in a 350-degree-F oven for about 15 to 20 minutes. Remove from the oven and sprinkle with salt for added flavor. Allow to cool completely and then store in an airtight container for up to one month.
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