Sunflower seeds are highly nutritious and a kid friendly snack. Harvest the seeds when the back of the flowers have turned brown or yellow then bring the sunflower heads indoors to a dry airy place. Once the seeds have totally dried they will easily fall from the head when rubbed with your hand. Soak the seeds overnight with salted water. Drain them the next day and roast in a single layer on a cookie sheet for a couple hours at 150-200 degrees Fahrenheit. Store the roasted seeds in an airtight container set in a cool, dry place until ready to eat.
To save seeds for next year put the dry(not roasted) seeds in paper envelopes and label them. They will be ready to sow next June by our students again!
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