How to Prepare Sunflower Seeds

You can season and roast sunflower seeds to prepare them as a healthy on-the-go snack. Sunflower seeds are commonly harvested in late September after all the yellow leaves have fallen away and the head has begun to droop with weight. The sunflower seed preparation process reduces the moisture content inside the seed hulls to intensify the flavor and solidify the texture of the kernel. Control the seasoning levels and flavor of sunflower seeds by preparing them yourself.

Colander
Large pot
2 qt. water
1/2 cup salt
Paper towels
Baking sheet

Instructions

- 1
  Remove all the seeds from the harvested sunflower head. Brush your hand over the sunflower seeds and tap on the back of the flower to expel the majority of the seeds. Pull the remaining seeds out individually with your fingers.
- 2
  Rinse the seeds in a colander under cold water. Pick out any debris or unwanted plant matter that may have fallen in with the seeds.
- 3
  Dump the rinsed sunflower seeds into a large cooking pot that is over medium-high heat. Add the salt and water. Cover the pot with a lid.
- 4
  Turn the heat down to a low setting and remove the lid once the water has reached a full bowl. Simmer for two hours.
- 5
  Strain the salty mixture through a colander. Spread the sunflower seeds out in a single layer on paper towels to cool and dry for eight hours or overnight.
- 6
  Sprinkle the salted sunflower seeds on a baking sheet in a single layer. Slide the baking sheet into a 300 degree Fahrenheit preheated oven.
- 7
  Stir the roasting sunflower seeds every 10 minutes until the kitchen smells strongly of roasted seeds and the hulls have a lightly toasted appearance. It usually takes around 30 to 40 minutes to toast sunflowers seeds.
- 8
  Take the toasted seeds out of the oven and dump them onto paper towels to stop the roasting process. Open the hull to eat the kernel once the seeds feel cool to the touch.

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