How to Dry & Season Sunflower Seeds

Cover the sunflower head with cheesecloth around the end of July and the beginning of August. This will prevent the birds from feasting on the seeds. Tie the cheesecloth in place with kitchen twine.

Leave the cheesecloth on until the back of the sunflower head appears yellow or brown in color. The seeds will also need to turn black and have white stripes.

Remove the sunflower heads from the stem with pruning shears. Place the sunflower head into a bowl face up. Allow it to dry for two to three weeks in a dry and ventilated location.

Pick up the sunflower head. Rub the seeds with your hand so that they fall into the bowl.

Place the seeds in a bowl with a solution that contains a ratio of 1 cup of water and 2 tbsp. of salt. You will need enough of the solution to immerse the seeds completely. Allow them to soak overnight. Place the seeds and solution in a saucepan and bring them to a boil. Simmer the seeds for one to two hours, drain them in a colander and then dry them on paper towels.

Heat your oven to 250 degrees Fahrenheit.

Spread the sunflower seeds onto a cookie sheet.

Drizzle olive oil over the sunflower seeds. Season them with your preferred seasoning like basil, cayenne pepper, salt or thyme.

Bake the sunflower seeds in the oven for 25 minutes or until they are crisp. Remove the sunflower seeds from the oven to allow them to cool.

Store leftover seeds in an airtight container in a dry and cool location.