Sunflower seeds are usually ready for harvest between mid-September to October. As the petals turn brown you can wrap the seed heads with a brown paper bag or cheesecloth and secure it with a twist tie. This will protect the seeds from birds as well as catch any seeds that drop.
Sunflowers are mature when:
• Florets in the center of the head shrivel
• The head turns downward
• The back of the flower head has a lemon-yellow color
Mature seeds are black with longitudinal white stripes. If the seed shell is empty that may indicate poor pollination earlier in the season. If you choose not to cover the seed head, harvest when several seeds have turned black and white. Though not all seeds may be mature and the flavor won’t be as good, this will protect the seeds from becoming bird food.
Cut the seed head free from the plant and place it in a paper bag to dry. Alternatively, cut the head with a foot of stem still attached and hang upside down to dry. Cover the head with a paper bag to catch seeds as they drop. Once fully dried, rub your hand over the seeds to break them free.
Soak mature, unshelled seeds in salt water (2 quarts water:1/2 to 2 cups salt) overnight. To expedite, bring the water to a boil and simmer the seeds for two hours. Spread sunflower seeds in a single layer on a baking sheet. Cook at 300 degrees F for 30 to 40 minutes or until golden brown, stirring occasionally. Toss seeds with melted butter or olive oil and salt to taste.
Cynthia Domenghini, Extension Agent
