Sunflower Sunbird Seeds
$2.50 for 20 seeds.
A large, yellow headed, heirloom variety of sunflower. Grows to 2 - 2.5m tall. Sunbird predominantly produces one large sunflower head but can produce up to three smaller heads on side shoots. Grown as an ornamental or cut flower and for bird and human seed consumption.
Harvesting Sunflower Seeds
Once your sunflowers have died back completely and the backs of the blooms are brown, it’s time to harvest. You will notice the seeds are plump and somewhat loose. Cut the stalk with pruners, about 30cm down from the flower head.
Hang the sunflower heads to dry. If possible place in a brown paper bag. Regularly check as weather conditions will determine how long these sunflowers heads need to dry.
Once dry, firmly rub the seed head over a bucket to catch the seeds. You’ll also get petals and other sunflower matter in with the seeds which can remove later.
Roasting Sunflower Seeds
Soak seeds in a mixture of water and ¼ cup salt overnight (salt can be omitted). Or you can bring water, salt and seeds to a boil on the stove, turn down to a simmer and simmer for 1 to 1½ hours.
Strain the seeds. Lay seeds out to dry for several hours. Preheat the oven to 160C and spread the seeds in a single layer on a large baking sheet. Bake for 25-30 minutes, stirring frequently, until the seeds are slightly browned and fragrant.
Remove seeds from the oven and cool before storing in an airtight container.