Grow sunflowers to produce a tasty treat.
A field of towering sunflowers in bloom is a dramatic sight. Traditional varieties of these plants can reach heights of 5 feet or higher. According to Purdue University Extension Services, sunflowers thrive in practically any type of soil and climate conditions as long as prominent sun is present. One benefit of growing certain cultivars of sunflowers is the harvesting of the sunflower seeds for eating.
Instructions
1. Select a cultivar of sunflower that produces edible seeds. Edible seed varieties include the "Russian Giant," "Mammoth Russian," "Kong" and "Sunspot."
2. Prepare the soil for planting by tilling in approximately 3 inches of compost into the area. Plant the sunflowers in a sunny area at the depth of 1 inch. Space each sunflower at a distance of at least 1 foot. Water the soil thoroughly to the point of soaking during the stages where the plant is beginning to grow.
3. Protect the maturing sunflower head by covering it with cheesecloth to prevent birds and other animals from eating the plant and seeds.
4. Check the flower for seed maturity after blooming. Look at the seeds in the center of the flower, and once approximately two-thirds are mature with a hard outer shell, harvest the flower by cutting the flower head and 2 feet of stem away from the plant.
5. Cover the flower head with a paper bag and secure into place by tying around the bag with a string.
6. Hang the cut sunflower upside down by the stem in a warm but ventilated area for three weeks to two months while it cures. The seeds will fall out over time, caught in the paper bag.
7. Place the dried sunflower seeds in an airtight container in the refrigerator for storage. Roast the sunflower seeds by spreading them in a flat layer over a cookie sheet and placing in a 300-degree oven for 20 minutes. Add salt or leave them plain based on your preference.
Tags: flower head, sunflower seeds