HOW TO HARVEST AND ROAST SUNFLOWER SEEDS

If you're growing sunflowers to harvest the seed heads, whether for human or animal consumption, don't cut the heads until the green disk at the back of the flower has begun to turn yellow. At this point the seeds will mature properly if left on the head and kept in a dry, well-ventilated place.

Birds will eat the maturing seed if the heads are not protected. After the ray flowers have fallen off, cover the head with a cheesecloth or paper bag to keep birds away until you cut it and bring it inside. Two varieties popular for seed production are 'Giant Grey Stripe' and 'Mammoth Russian'. Each of these will form a single, very large flower head atop a stem that may reach ten feet or more.

Seeds are ready to store or eat when the disk at the back of the flower has turned dark brown. You can easily remove the seeds by rubbing two heads together, or just rubbing your palm over the seeds. Store raw seeds in a cloth bag in a place with good air circulation. Airtight containers such as jars or tins encourage mold development.

Many people eat sunflower seeds raw, others prefer them roasted.

TO ROAST SUNFLOWER SEEDS:
Spread them in a single layer on a baking sheet, and toast them in a 350 degree F oven for about 10 minutes. When the seeds start to swell and the hulls crack, they're ready. Cool and salt to taste.

Source: University of Minnesota Extension Service