Growing Sunflowers for Seed: From Sowing to Roasted Snack

Few plants are as cheerful as a sunflower, and few are as generous. A single large head can hold hundreds of seeds. If you pick a variety bred for eating and give it sun, you can turn a summer flower into a pantry snack.

Choosing a variety

Look for varieties described as seed or snacking types, often with large heads and big striped or plain seeds. Ornamental sunflowers and pollen-free cut flowers produce fewer or smaller seeds. Tall varieties can reach well over two metres, so plant them along a fence or the north side of a bed where they will not shade other crops.

Sowing and growing

Sow seeds directly in the ground about two to three centimetres deep once the soil has warmed and frost has passed, spaced roughly thirty centimetres apart. Sunflowers need full sun and moderate watering, with a deeper soak in dry spells rather than a daily sprinkle. Their roots spread wide, so loosening the soil before planting helps. Tall plants may need stakes in windy places. Protect young seedlings from slugs, birds and squirrels with a light net or cloche until they are established.

Knowing when to harvest

The head will first droop, and the back of it turns from green to yellow and then brown. The tiny petals in the centre dry out and fall away, and the seeds look plump with visible stripes. In wet climates, cover the head with a paper or mesh bag once it starts to ripen to keep birds and moisture away. Cut the head with about thirty centimetres of stem.

Squirrels, mice and birds love ripening sunflower heads, so protection is worth the effort. A paper bag, a piece of fine netting, or even a mesh produce bag tied loosely around the head can save your harvest. Make sure air can circulate, because trapped moisture invites rot. Once the head is cut, keep it off damp surfaces and bring it indoors on cool nights.

Drying and removing seeds

Hang the head upside down in a dry, airy place for one to two weeks. When it feels dry, rub the seeds off with your hands or brush two heads together. Pick out bits of debris and let the seeds dry a few more days on a tray. Make sure they are fully dry before storing, since damp seeds can go mouldy.

Roasting and eating

For salted in-shell seeds, soak them in salt water for several hours, drain, and roast on a baking tray in a moderate oven, around 150 to 160 degrees Celsius, until they are dry and fragrant, stirring now and then. Shelled seeds roast faster, so watch them closely. Let them cool completely before putting them in a jar. Homemade seeds are best eaten within a few weeks, as their natural oils can turn stale, and a cool cupboard helps. Save a few of the best heads for next year's planting, or leave one standing in the garden for the birds.

Sunflowers are an easy project for beginners and children alike, and the reward at the end is a snack you grew yourself.

This article is general information, not medical advice.