Caden’s sunflower seeds were ready to harvest, so I had his mom and dad (my son) bring him over to cut the heads off the stalks. The sunflower plants were more than twice his size, so he cut the stalk in half first, then cut the stalk closer to the head of the actual sunflower. We set them in an open paper bag outside to finish drying.
I also cut down the four sunflowers that I had growing. The largest head turned out to be 15″ across! These were the Mammoth Sunflower Seeds I was given for free from Barra Vineyards in Mendocino County. I can still taste their Moscato ……..mmmmmmmm
Anyway, I also put these sunflowers in a paper bag to dry a few more days. From what I have read, it is very important to thoroughly dry the sunflower heads by keeping them in a warm, dry place (outside in an open paper bag), turning them over once or twice a day, until the seeds start to fall out by themselves. The last thing you want is for the seed heads to start molding!
Once I could tell the seeds were dry, I sat in front of the TV one evening and literally rubbed over the seeds with the palm of my hand and they just fell out of the seed head. It was this easy because once the seeds are dry they shrink just a little and the head releases them. I did have to pick out just a few, but not many. The seeds were all placed in a colander so they could dry on the kitchen counter just a bit more for a couple of days, giving the seeds a quick stir every time I passed by. I left the center of each head intact because those seeds were pretty small, and I figured the birds would benefit from them more than I would, so I gave them to Caden to place on the bird feeder in his backyard.
I tasted a couple of the seeds and they were pretty good raw, but I decided to roast them with some salt because that is the way my dear hubby likes them. I found some simple directions on the National Sunflower Association‘s website on how to salt and roast the seeds. I soaked the seeds overnight in two quarts of water with 1/2 cup of sea salt, as directed, then roasted them at 300 degrees for about 30 minutes the next day.
We had a lot of seeds and I didn’t want them to go bad before we could eat them all, so I decided the best thing I could do with all those seeds was to share them! I thought it might be fun for Caden to give away two bags of the roasted, salted seeds – one to Ms. Stewart, his 1st Grade Teacher last year, and the other to his dad for his birthday. It was in Ms. Stewart’s class that Caden first planted his sunflower seeds, that we later transplanted into my garden. You can see those poor, sun starved seedlings HERE. Those spindly plants
survived thrived in my backyard garden, growing two decent sized seed heads!
To present the seeds, I thought it would be fun to make a label that could then be attached onto the front of a closable sandwich baggie. I used the computer to print “Caden’s Sunflower Seeds” and underneath “Roasted and Salted” (see below), overlaying his picture, essentially making a custom label! The label was printed on paper that is sticky on one side. All Caden had to do was to stick the label onto the sandwich baggie and then fill the baggie with the roasted and salted sunflower seeds. This was a fun way to finalize his experience growing sunflower seeds. I think Caden is proud of his final product and I hope Ms. Stewart likes her gift! I know his dad will.
Hmmmmm…… This was a such a fun project for me and my grandson, perhaps we can do something similar with pumpkin seeds next month!
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