Do you ever wonder, if people really eat the sunflower seeds that they grow? Or are the birds the only gatherers of this harvest? But if you do harvest your seeds you can leave them on the flower to dry. The flower may have to be wrapped with cheesecloth to prevent the birds from eating the seeds. Then, after you remove them from the flower....To roast sunflower seeds:
1) Place a single layer of raw kernels in a shallow pan. Roast in a 300 degree F oven for 30 to 40 minutes or until brown and crisp. Stir occasionally.
2) Remove from the oven. One teaspoon of melted margarine may be added, if preferred, for each cup of seeds, stirring to evenly coat.
3) Place the seeds on absorbent paper. Salt to taste. Store in tightly covered container.
For salted in the shell seeds:
1) Cover seeds with salted water in the amount of 2 quarts of water to ¼ to ½ cup salt. Bring to a boil and simmer for 2 hours. Seeds can also be soaked overnight instead of boiled.
2) Drain and dry on absorbent paper.
3) Proceed as for roasted kernels mentioned earlier.
