"When the sunflower heads droop, the birds will swoop - these two indicators mean it's time to harvest them. By the time the back of the sunflower's head has turned brown, the sunflower seeds have matured, and it's either you or the birds who will get to them. You'll watch your newly-found friends, the chickadees, peck out sunflower seeds one at a time before stashing them somewhere for later. It's a wholesome reminder that hiding our favorite snacks is a universal thing."
"Along with the browning, you'll also notice the sunflower's large petals falling off as its foliage dies, revealing plump black-and-white striped husks inside. To gather them, gently press a thumbnail into a seed - if it resists, it's ready. Next, check the seeds around the outer rim of the head. They should look hardened, even if the center still has some catching up to do."
"Roasted sunflower seeds taste nutty, with a with a buttery, slightly salty richness. Simply toss them in a small amount of neutral oil with salt and bake at 325 degrees Fahrenheit for about 10 minutes. They are a great way to replace croutons and add more protein to salads, and you can also try pairing them with sweet and tart pickled apples. Apple slices and sunflower"
Harvest sunflower seeds when heads droop and the back of the head turns brown, indicating mature seeds and imminent bird activity. Chickadees commonly peck out and stash seeds. As petals fall and foliage dies, plump black-and-white striped husks become visible. Test maturity by pressing a thumbnail into a seed; outer-rim seeds should feel hardened. Brush seeds off into a bucket or onto a towel, rinse in a colander, and air dry overnight. Soak seeds for a few hours to ease shelling. Toss seeds with neutral oil and salt, then roast at 325°F for about ten minutes for a nutty, buttery snack.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]