Sunflowers (Helianthus annuus) are native to North America and were cultivated by native Americans long before the arrival of Europeans. When the back of the head turns from green to a light yellow, the seeds are mature, but the flavor will improve if you leave the heads on the plants until their backs turn brown. To keep birds from eating the seeds before you do, enclose the heads in cheesecloth or paper bags. When you have cut the stalks, you can remove the seed by brushing the heads with your fingertips or a stiff brush. Alternatively, you can rub two seed heads together. Let the seeds dry for a few days before packing them in airtight glass jars and refrigerating them to retain their flavor. Sunflower seeds can be eaten raw or toasted in a shallow pan at 300 degrees F for 15 minutes. They are extremely nutritious - high in minerals, vitamins, protein, and oils.

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