If your seeds are for the birds, store them in sealed containers in a dry spot.
Sunflower seeds are good as a snack or added to favorite recipes in place of nuts. One-quarter cup of sunflower seeds is 200 calories. Sunflower seeds are high in potassium, calcium, and phosphorus.
Raw mature sunflower seeds are easy to prepare at home. Here are two methods.
Step 1: Cover unshelled seeds with salted water. Use 1/4 to 1/2 cup of salt per two quarts of water. Bring to a boil and simmer for two hours. Drain and dry on absorbent paper. Seeds may also be soaked overnight in a salt solution.
Step 2: Roast sunflower seeds in a shallow pan at 300 degrees for 30 to 40 minutes or until golden brown, stirring occasionally. After removing from the oven, stir in one teaspoon of melted butter or margarine for every cup of seeds. Cool on an absorbent towel and salt to taste.
Roasted Salted Sunflower Seeds Recipe
Description: This roasted sunflower seed recipe is a late Summer – Fall favorite. In the past several years, sunflower seeds have become the rage. You find them everywhere, ball games, parties, outdoor activities or just an evening snacks. Such a great taste. It’s hard to believe how something this good, can also be good for you.
Ingredients: 1 cup Sunflower Seeds
2 quarts Water
l /2cup Salt
Note: For salt free sunflower seeds, rinse seeds and go straight to step # 7.
1. Add water and salt in a pot or saucepan.
2. Rinse sunflower seeds and remove any plant and flowerhead matter.
3. Add sunflower seeds.
4. Bring water to a boil, then turn down to simmer.
5. Simmer 1 to 1/1/2 hours.
6. Drain on a paper towel until dry. Do not rinse.
7. Preheat oven to 325 degrees.
8. Spread seeds on a cookie sheet and bake for 25-30 minutes.
9. Stir frequently.
10. Remove from oven when they turn slightly brown.