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Roasting Your Own Sunflower Seeds


Roasting Your Own Sunflower Seeds

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Helianthus annuus

|20 Seeds|



Roasting your own Sunflower Seeds is a great way to have one of your favorite snacks without buying it from the store. You can control the salt levels by roasting your own seeds. They are still very healthy, as they provide the body with potassium, vitamin E, magnesium, B vitamins, and minerals such as zinc, calcium, iron, and phosphorus. After you cut the flower heads off the stalk, let the heads dry until the front of the heads turn a crispy brown and the back of the heads are yellowish.You would want to get the seeds from their pods.  After they seeds are all out of the flower heads, carefully go through the seed pile and pick out undesirable pieces of stem, etc. For salted seeds in the shell, you'll need a bowl or other container with a couple of quarts of water. Add about 1/3 - 1/2 cup of table salt to the water, add the sunflower seeds, and let them soak in the salt water overnight. Another way to get the salt onto the shells is to put the salt water and seeds in a pot and let it simmer for 2 hours on the stove. If you'd rather have unsalted seeds, skip this whole section and go straight to roasting.The next day, drain the salt water from the seeds and lightly dry them with a paper towel. Preheat the oven to 300 degrees. *Spread your seeds on a large cookie sheet and let them roast for 30-40 minutes in the oven. You can stir them around after 20 minutes or so, if you'd like. You'll want to watch for the seeds to become a little brown and looking crisp - or you can pull them out when they just look dry. You can add a little more salt at this time or some people add some melted butter over the top of the seeds after they come out of the oven. I've not tried the butter idea, but I'm usually up for anything with added butter - so it sounds right to me. To keep sunflower seeds, once cooled, store them in a tightly sealed jar or container. 20 Seeds per package.


Roasting Sunflower Seeds



There are two ways to roast sunflower seeds-salted or unsalted.




  1. Dissolve about 1/3 cup salt in 2 quarts of water.
  2. Soak the sunflower seeds, either shelled or unshelled, overnight in the salted water.
  3. If you don't have a full night to spare, you can boil the seeds in the salted water for a couple of hours instead of soaking them.
  4. Preheat your oven to 300 degrees Fahrenheit.
  5. Drain the seeds in the morning, and dry them by patting with a dish towel or letting them sit on absorbent paper towels.
  6. Spread the sunflower seeds evenly on a baking sheet. You can coat the bottom of the sheet with aluminum foil or parchment paper, but it's not necessary.
  7. Roast the seeds for 30 to 40 minutes, stopping halfway through to turn and jiggle them in the pan for more even cooking.
  8. When the seeds are finished, let them sit until they are cool. Shell them if you did not do so prior to roasting.
  9. Store the roasted seeds in an airtight container.


  1. Preheat your oven to 300 degrees Fahrenheit.
  2. Place shelled or unshelled seeds evenly on a baking sheet, with or without aluminum foil or parchment paper underneath.
  3. Roast the seeds for 30 to 40 minutes, stopping halfway through to turn the pan and jiggle the seeds for even cooking. The seeds should be a rich golden brown color when they are done, and they may have small cracks in them.
  4. Remove the seeds from the oven, and let them sit until they are cool. Shell them if you did not do so before.
  5. Store the roasted seeds in an airtight container. 



Tips on How to Grow Sunflowers from Seeds


  • Germination is in  7-10 days at 60- 65°F

  • SOW INDOORS 8-10 weeks before last frost.  Sow one seed 1inch deep per pot. Water and cover with either polythene or bubble plastic to retain the heat, or place pots on a heated bench or in a propagator with the temperature set at 55°F.

  • Remove the covers when the leaves appear. Plant seedlings outside when they are large enough to be handled and the root system is well developed.

  • For Direct Sowing

  • Plant outside as early as possible to miss heavy frosts, to germinate in about 1 to 3 weeks, in mid-April through mid-May, after the danger of spring frost is past. Ideally, when the soil temperature has reached 55 to 60°F.

  • Give the plants plenty of room, especially for low-growing varieties that will branch out. Make rows about 30 inches apart. For very smaller varieties, plant closer together, around 12inches apart. You can plant multiple seeds and thin them to the strongest contenders when the plants are 15cm (6in) tall.
  • Transplant seedlings into your garden after the last frost date for your area. Space them 10-12 inches apart. They will tolerate a little crowding.
  • Once your plants are established, they should grow well with few problems. Keep the soil moist to slightly dry. Water them during dry periods, once or twice per week. Keep them well weeded, or apply a 2-3 inch layer of mulch for a tidy appearance.
  • Moisture: Very moist for days 1 – 3 or until radicle emergence. On days 4 – 7 reduce moisture to moist . Once actively growing, begin alternating between moisture levels wet and medium .
  • Light: Full sun.
  • Harvesting from seed.
  • To dry sunflower seeds, cut the heads off when they begin to yellow at the back and hang them upside down in a dry location away from rodents and birds. Once dry, rub the seeds off and soak overnight in (1 gallon of water with 1 cup of salt in it.
    Dry in a low heat,  250°F oven for 4 to 5 hours and store in an airtight container. The black-seeded varieties are mainly for oil and birdseed. The grey and white-striped varieties are for drying and eating. 

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