The sunflower plant are cultivated annually, has large yellow flowers, broad leaves and can grow from 3-15 ft (0.91-4.6 m) high. The seeds are harvested after about 120 days, dried, roasted, salted and packaged.
Actually the sunflower seeds are the fruits of the sunflowers. In botanical terms sunflower seed in more accurate terms are known as an achene, however when dehulled, the edible remainder is called the sunflower kernel/seed.
Across the globe the sunflower kernels/seeds are usually consummed as a nourishing refreshment rather than as part of a complete/full fledged meal. Sunflower seeds are also used as a garnish in various cuisines.
Availability of Sunflower Seeds :
The sunflower seeds are sold as in-shell seeds as well as in the form of dehulled kernels. The seeds are sprouted and eaten as part of salads. In contemporary times sunflower seeds are available in wide ranging flavors such as barbeque, sour cream & onion, cajun, ranch and hot & spicy.
History
Sunflowers have originated in Mexico and Peru. According to available archaeological evidence prehistoric neolithic farmers cultivated and consumed sunflower seeds. The seeds were grounded into a fine meal or flour for cakes.
Europeans became familiar with sunflower seeds in the 16th century, when Spanish explorers brought them to the continent from the Americas. The sunflowers were apparently first planted in Spain for decoration, however eventually sunflower use gradually spread to north and east subsequently to the rest of Europe. At that time, sunflower was regarded more as a curiosity than a food or oil source and was most commonly used for medicinal purposes.
In the late 1800s the flower was introduced to Russia where it became a food crop. In 1860, Russian farmers made significant improvements in the way that the sunflower was cultivated. During this time, they became the world's largest producer of sunflower seeds. Even at present the Russians continue to be world leaders along with Europe, Argentina, and the United States.
Consumers from all social and income levels eat happen to sunflower seeds. The primary rationale behind the popularity of sunflower seeds is the age old tradition of eating them and the economical price in relation to other available snack items.
Storage and Selection :
Sunflower seeds are available in the market in both shelled and unshelled varieties. If someone is getting unshelled seeds, one must make sure that the shells are not broken or dirty. Apart from this, the seeds should be firm and not have a limp texture.
When purchasing shelled seeds, one must avoid those that appear yellowish in color as they have probably gone rancid. In addition, if one is purchasing sunflower seeds from a bulk bin, smell them to ensure that they are still fresh and have not rotted.
A recipe for roasted Sunflower seeds:
Cover unshelled seeds with salt water
Use 1/4 to 1/2 cup of salt per two quarts of water
Bring to a boil and simmer for two hours
Drain and dry on paper towels/Seeds may also be soaked overnight in a salt solution.
Roast Sunflower seeds in a shallow pan at 300 degrees for 30 to 40 minutes or until golden brown, stirring occasionally
After removing from the oven, stir in one teaspoon of melted butter or margarine for every cup of seeds
