goingreen serious.still on sunflower seeds

Selection and storage

In the farm fields, sunflower heads are ready to harvest when they turn brown and dried. In general, the seeds intended to use in confectionery are somewhat larger, sweet, and have striped hulls. Oil-type sunflower seeds are characterized by small size, have more oil content, and feature black hulls. However, both types of seeds can be used for either purpose.

In the stores, one may choose whole-seeds, de-hulled, roasted, salted etc for use. Avoid thin, shriveled seeds or old stocks, as they tend to be out of flavor.

At home, store whole seeds at room temperature in a bin or jar. However, sunflower kernels should be placed in an airtight container and stored inside the refrigerator.

Culinary uses

At present, sunflower seeds are used mainly to press cooking oil. They are still favored in the confectionery, and as bird feed. As in pumpkin seeds, sunflower seeds too are popular as tasty, low-fat snack.
Here are some serving tips:

• Roasted and salted sunflower seeds are enjoyed as healthy snack.
  
• They add crunchiness to salads; can be sprinkled over fried-rice dishes or sautéed vegetables.
  
• The seeds can be coated with chocolate, candied, or added in cakes, and muffins.
  
• The seeds can be added to salad dressings, casseroles or baked goods.
  
• In Germany and other Central European region, the flour made from the seeds used in making dark bread, sonnenblumenbrot (sunflower bread).
  
• Sunflower seeds butter sold as SunButter is a suitable alternative in peanut allergic.