To harvest sunflower seeds, follow these main steps:
- Wait until the sunflower heads are mature. The petals will fade and drop, the backs of the heads turn from green to yellow or brown, and the seeds will look plump and fully developed, often with a black or striped seed coat.
- Cut the sunflower heads off the plant, leaving about 1 to 4 inches of stem attached.
- Place the cut heads in a paper bag or hang them upside down in a warm, dry, and well-ventilated area to dry for a few weeks. This helps the seeds to detach easily from the head.
- Once the heads have thoroughly dried, rub the seeds off onto a clean surface or container.
- Clean the seeds by blowing off chaff or debris, then dry the seeds well before storing them for eating, planting, or roasting.
Optional roasting: After drying, soak seeds overnight in salted water (optional), then bake at 325°F (163°C) for 25-30 minutes, stirring occasionally until browned and fragrant. Store roasted seeds in an airtight container. These steps ensure fully harvested, dried, and usable sunflower seeds for consumption, planting, or bird feed purposes.
