This is one of our gigantic sunflower heads. It is around four inches bigger then a basketball, but that's just an estimate. On the stem they reached over eight feet tall, and the stem was about two to three inches around. These were the best sunflowers we had ever grown.
Picking them was no easy task, eventually we got so fed up that we flipped them upside down and beat them on the deck and scooped up the seeds that came out. Which was easy, considering the heads were dry and the seeds were big and loose.
Next we washed them under cold running water, then put down a layer or two of paper towels for them to dry on for three to four hours.
After being washed and dried we set them in a pot of water and half a cup salt, to soak for a day or two.
After soaking we put them on trays, this was a process that required time, each batch baked for one to two hours at three hundred degrees Fahrenheit. A "batch" was a single evenly spread layer of seeds.
And this is the almost finished project, (We still have a smaller half batch baking.) They taste really good, nutty and natural, and not to salty. We saved some seeds for next year, hopefully we will have this amazing luck with sunflowers again.