All we did is separate the seeds from the head, let them dry for a few days on the kitchen table, soak them in brine (1/4 cup of salt in 1 quart of water) for 24+ hours and then we stuck them in the dehydrator for 24+ hours at 100 degrees. The seeds were a little crispier than I like but still very delicious. And very nutritious too since they should still have their little enzymes (by drying them below 105 degrees) to aid in digestion.
Wednesday, October 29, 2008
I've been having a lot of fun lately with the sunflowers that we grew in our garden this year. They were the Mammoth grey stripe variety. Normally, when we grow sunflowers I give them to the birds or chickens. This year I wanted to salt and dehydrate them for us to snack on this winter. And they turned out fabulous!!!
from left to right: salted sunflower seeds ready to eat, sunflower seeds to sort, brine and dry, the mostly empty sunflower head
These sunflowers are an heirloom variety so I will be saving some of the seeds to replant next spring. The children have said that we definitely need to plant a lot more next year since these turned out so yummy. It feels really good to find something healthy the children love to snack on that we can grow ourselves.