Roasting Sunflower Seeds
This year G2 and I grew a giant sunflower. As I mentioned in an earlier post, I had to convince him that it was okay for boys to grow flowers; the giant part helped! I also told him that his great grandpa was a gardener and grew all kinds of flowers! So grow one we did and it was a success. We only grew one and we started it in a little pot in the house in the early Spring. It got a little too big before we moved it to the garden so it grew with a bent stem. But we staked it up and it grew big and tall.
We took a couple of pictures along the way. I went on vacation the week it was in full bloom so G2 and I had to take a selfie with our Giant Sunflower when I got back. It was a little wilted but that was okay.
In November we cut the bloom from the stalk, harvested the seeds and roasted them! They turned out pretty yummy! We wanted to share how we did it so you can roast some of your own.
Here’s What You Need:
- 4 Cups of Water
- 1/4 Cup of Salt
- Raw Sunflower Seeds
- Pull all of the seeds from the spent sunflower.
- Wash and clean the seeds under water.
- In a saucepan on the stove combine water, salt and seeds, stirring to dissolve salt.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Remove from heat, use a strainer to drain the water from the seeds.
- Preheat the oven to 400 degrees.
- Spread the sunflower seeds on a baking pan and roast for 15 to 20 minutes.
All that is left to do is to enjoy a healthy delicious snack!
Harvesting the Seeds.
Washing the Seeds
Boiling the Seeds with Salt
Roasting the Seeds
Gramma and G2’s Selfie with the Sunflower!