DATE:   8/28/97
WRITER: Bob Polomski, (864) 656-2604

Picking Sunflower Seeds

     Q.  I have several giant sunflowers that look like they're
ready to be picked. Is there an easy way to separate the seeds
from the head and chaff?
     A.  Sunflowers (Helianthus annuus) are native to North
America and were cultivated by native Americans long before the
arrival of Europeans. When the back of the head turns from green
to a light yellow, the seeds are mature, but the flavor will
improve if you leave the heads on the plants until their backs
turn brown. To keep birds from eating the seeds before you do,
enclose the heads in cheesecloth or paper bags.
     When you have cut the stalks, you can remove the seed by
brushing the heads with your fingertips or a stiff brush.
Alternatively, you can rub two seedheads together. Let the seeds
dry for a few days before packing them up in airtight glass jars,
and refrigerating them to retain their flavor.
     Sunflower seeds can be eaten raw, or toasted in a shallow
pan at 300 degrees Fahrenheit for 15 minutes. They are extremely
nutritious, being high in minerals, vitamins, protein, and oils.
                      *********************
     If you have gardening questions or comments, write to
Agricultural News & Publications, A-101 Poole Agricultural
Center, Box 340311, Clemson University, Clemson, S.C. 29634-0311.
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