Sunflowers
Maybe you’ve seen it on a drive through the prairie 
states
in late summer – a glorious field of bright yellow sunflowers. These
plants, the only oilseeds native to North America, have long been
valued for their many practical uses. Native Americans used them as
food and hair oil. Pioneers also created soap, cloth, and yellow dye.
Today we continue to eat them as snacks, use them as birdseed, and also
value them in our gardens.
Growing Sunflowers
Sunflowers, as indicated by their genus, Helianthus, need lots of SUN! Plant them in a location that receives at 
least 6 hours of full sun per day. Mix peat or mulch into the soil to aid drainage.
The soil temperature should be between 42-40 degrees for planting.
Plant seeds 1-2 inches deep, 3-4 inches apart. Rows should be 2 feet
apart for large plants. Seeds will germinate in 7-12 days. Once they
are established, thin plants to 12 inches apart. They should reach
maturity in 80-90 days. To protect flower heads from birds, cover with
plastic netting or cheesecloth.
Using Sunflowers
If you plan to harvest your sunflowers for their seeds, look for shriveled florets in the center of the flower head. 
The
heads will be downturned and the backs of the flower heads will be
light yellow. Cut off each head with 6-12 inches of stem attached. Hang
them in a warm, dry, well-ventilated place. Cover the heads with
cheesecloth or paper bags with holes to catch the falling seeds. When
dry, rub the seeds off of the flower head.
For roasting, soak the seeds overnight or boil for two hours in salt
water (1/4 cup salt for 2 cups of water.) Drain the seeds and lay them
out to dry. Roast seeds in a shallow pan at 300 degrees for 30-40
minutes, stirring occasionally.
