Place the raw, shelled sunflower seeds in a bowl filled with cool water. Swish them around so any loose dirt falls off to the bottom. Use a slotted spoon or strainer to get them out. They stay fresh longer if they’re roasted, so if you want to roast them, line a single layer of them out on a tray and bake them in an oven at 275 degrees fahrenheit for 10 minutes. If you want to salt them, soak them in brine, then rinse them off. Place them overnight in a solution that is 1 part salt and 5 parts water.
There are a couple ways to get ready to throw down some sunflower seeds. They are perfectly fine raw, you can just shell them and put them on a salad or anything like that. If you want to cook them you can put some in a skillet and heat them on high for 2-3 minutes, stirring them constantly and taking them out when they are brown. The easiest way is to roast them in the oven at 300 degrees for 30-45 minutes.
Store your seeds in small, waterproof containers. When you are ready to eat them, here’s a good recipe from the Seattle Times:
“Mix thoroughly two cups of unwashed seeds, 1 1/2 tablespoons butter, margarine or oil, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon salt. Spread out on a shallow oiled baking pan; roast for about 20 minutes at 375 degrees F, until browned. Stir or shake the pan occasionally during roasting, and check to make sure seeds don’t scorch. Store the roasted seeds in the refrigerator.”
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