Cheesecloth for Sunflower Seeds

Harvesting Sunflower Seeds

• Harvesting seeds from the sunflower is one of the most interesting aspects of growing them. The plant will literally notify you when the seeds should be harvested, as the color of the flower will begin to fade and the plant will no longer track the sun as it grows. The head of the sunflower will begin to bow and the seeds will start to dry. At this time, it is wise to place a piece of cheesecloth over the head of the sunflower, to catch any seeds that may fall out early, and to keep birds and small animals from stealing the seeds from the bloom. To secure the cheesecloth over the head of the flower, simply slip it over the bloom and tie it in a knot below the base of the bloom, around the stem. Alternatively, you can secure the cheesecloth with a rubber band.

Making Sunflower Milk

• Wonderful, flavored milk can be made with sunflower seeds. To make the milk, shell the seeds and soak them in a bowl of water for eight hours to soften them. Soaking the seeds is important, and really should not be skipped or you could cause damage to your blender. Drain the soaking water away from the seeds and rinse them with clean water. Place the sunflower seeds in your blender and add enough water to cover them, then add half again as much water. The more water you add, the thinner the milk will be. Less water will make thicker milk, but may put undue strain on your blender. Using the liquefy setting on your blender, combine the sunflower seeds and water until smooth. Place a piece of cheesecloth over the top of the blender and strain the mixture into a clean jar. Straining the mixture will keep the sunflower milk smooth, so there aren't chunks in it. If you want your milk to be slightly sweeter, add finely ground sugar to taste. A few drops of vanilla will also give the milk a pleasant hint of flavor.

Growing Sunflower Sprouts

• Grow some sunflower seed sprouts to add to your salads or sandwiches. Put 2 tablespoons of untreated, shelled sunflower seeds into a clean quart jar and add 6 tablespoons of lukewarm water. Allow the seeds to soak for three to eight hours. Secure a piece of cheesecloth over the top of the jar with a rubber band and strain the liquid off of the seeds. Add more lukewarm water to the jar, without removing the cheesecloth, to swirl around and rinse the sunflower seeds, and then strain them again. Remove the cheesecloth from the jar and take out any hulls or damaged seeds. Secure a new piece of cheesecloth over the jar and place it, slightly tilted, in a dark location. Rinse and drain the seeds every morning and evening for three days, using lukewarm water each time. Be careful when you do this, so you don't break the young sprouts. On the final day, use a cold water rinse. In four or five days, you will have sprouts that are ready to eat. Place the jar in indirect light for several hours to allow them to turn green and rinse them a final time with cold water. Store the sprouts in an open container in the refrigerator.