How To Dry Sunflowers So They Can Be Eaten?

Sunflower heads are a valuable food source for animals, and improper drying can lead to moulding if left unattended. To ensure proper drying, use a container with a secure lid and silica gel at the bottom. Arrange the sunflowers face up in the airtight container, sprinkle the drying agent over them, and seal the container. Place the container in a warm and dry spot and allow the sunflowers to dry for about a week.

Sunflower heads contain a lot of moisture, so they are at risk of moulding if brought inside or left for any amount of time without the proper drying strategy. Properly drying them is essential for their health and longevity. You can dry sunflower heads for decorations, keepsakes, or place them in a location where birds can access them, providing them with a source of food during winter months.

To dry sunflower seeds, follow these seven steps: prepare for harvest, replace the cover, cut and hang, harvest remaining seeds, clean, salt soak (optional), and roast. If you want to roast sunflower seeds, start by hanging the sunflower up to dry in a dark, dry place, tie yarn or kitchen twine to the bottom of the stem, and bundle them in threes, but the heads should not touch. Hang the sunflowers in a dark, dry place, such as an unused cabinet, closet, or attic.

Alternatively, you can dry the seeds in the oven at 200°F, checking every 15 minutes until the heads feel like paper. Line a shallow cardboard box or wooden crate with newspaper and paper towels and scatter the seeds in a single layer to dry, leaving space in between each seed. Hang the flowers upside down to dry out completely in the warmest area possible with jute twine.

If you’re drying seeds, hang the seed heads upside down in a dry shady place for several weeks. Cover each seed head with at least 12 inches of stock and bring it indoors to dry. Once completely dried, the seeds can be used for various purposes, such as making decorations, seeds, and keeping them in your landscaping or garden.