I picked the giant sunflower head from my community plot yesterday. The birds had started helping themselves to the seeds. The head measured 15 inches across! Enourmous!
To make salted roasted seeds, I followed the recipe here. Clean 1 cup of seeds, boil 1 hour in salt water, the oven roast at 325 F for 45 minutes.
The seeds were yummy. Great big striped shells. We were surprised, though, at how many were empty. Out of 30 seeds I counted, only 13 had a kernel inside.
The rest of the sunflower head is out for the birds now. I’m keeping an eye on it to see if I can get a photo of a chickadee on it.
By the way, the sunflower world records are here. The largest head was 32 ¼ in. (82 cm) diameter grown by Emily Martin in Maple Ridge, British Columbia, Canada in 1983. Holy cow! That’s a big one!