How to Dry Sunflower Seeds for Eating

Prepare the sunflower plant for seed harvest when interest from birds begins. Birds love to eat the seeds and usually start attacking the head around July or August. Wrap a piece of cheesecloth or pantyhose around the head of the sunflower so birds cannot access the seeds. Tie the material onto the head with kitchen string or twine at the neck of the sunflower head. Allow the head to stay on the sunflower until the back has turned yellow or brown, or until the seeds have are black with white stripes. Collect seeds only from sunflower plants that have not been sprayed with harmful pesticides or other chemicals.

Cut the sunflower head off the stem and place it seed-side up on newspaper in a dry location, such as a garage or shed. The seed head can also be tied up and hung upside down to dry with kitchen string or twine. In this case, attach a paper bag with several small holes onto the seed head to catch any fallen seeds. Allow the seed head to dry out for the next one to three weeks.

Harvest the remaining sunflower seeds by using a stiff brush to rub them off of the head. Lay the harvested seeds onto a screen or tray and let them dry out. Sunflower seeds may be consumed raw or dried for a crispy texture.

Soak the sunflower seeds overnight in a salt and water solution to achieve that salty nut experience usually found in supermarket seeds. Salt levels in the water depend on personal taste.

Place the soaked seeds on a cooking pan, and put the pan in the oven. Bake for up to three hours at 200 degrees. Drying time will vary depending on the size of the sunflower seeds. Seeds are dry and ready for eating when they are hard and crispy.