Earlier this year, for my daughter’s birthday party, I made up a bunch of party favors for the attendees. A paper cup, a little bit of soil, and a couple of sunflower seeds. During the party, the kids all planted and watered their seeds in their cups, then took them home. I’m under no illusions about where most of the cups ended up. But we did get one photo sent to us by one of the kids who actually planted the seedlings in his yard, and it grew to maturity (meaning it was twice the height of the kid!).
My daughter insisted that we plant hers, of course. So we did, and then I sort of forgot about it. Nevertheless, it thrived. Last week, we harvested the sunflowers. It was a lot of fun—for me as well as her. We removed the seed, washed it, soaked it in salt water, then roasted it.
It tasted really good. Probably better than the store-bought stuff. For some reason, there is more variety of flavors from one seed to the next. It’s an adventure in seed eating. I should’ve used a little more salt, as it turns out. The amount the recipe said to use seemed like enough to kill an elephant. But I see now that I should’ve followed directions. Still, the flavor was good, even if a little light on salt.
Here’s a website from the National Sunflower Association (you knew there had to be one, right?), with a simple recipe for roasting your own seeds. If you haven’t grown and harvested your own sunflowers, I recommend it. It’s easy, fun, and tasty. Yum!
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