Pick a Pair of Edible Sunflowers

The best sunflower known is the mammoth, or giant sunflower, grown for its seeds which are used for oil production as well as for bird seed, livestock feed or human food. The other edible sunflower we know is the Jerusalem artichoke. It produces potato-like tubers which may also be used for either human or livestock food. Unlike potatoes, however, they do not contain starch. They have their carbohydrate in the form of insulin which cannot be digested by humans. For this reason they have been used in diabetic as well as low calorie diets.

In addition to having distinctive dietary characteristics, Jerusalem artichokes are easy to grow and in fact, should be planted in isolated spots. In a garden they can become weedy, because digging or plowing may spread little pieces that readily sprout ad grow, which quickly spreads them. Although Jerusalem artichokes have been grown for hundreds of years, they have not developed into an important food plant. They are grown more often as a novelty. This is because Jerusalem artichokes cannot be considered a potato substitute.

Their flavor is quite different and distinctive. Insulin does not react in the same way as starch when cooked, and the cooked tubers tend to be rather watery. However, they can, be eaten raw in salad. They do not store as easily as potatoes. If not stored cold, they deteriorate rapidly. Most gardeners dig them from the planting during the winter as needed whenever the soil is not frozen. The giant sunflower is a spectacular plant growing 8 or more feet tall, and having seed heads 12 or more inches in diameter.

Well-grown plants should be nearing harvest at this time. Seeds from this plant should be harvested as soon as they are mature, or birds will feed on them. When the birds begin to pick at the outer rows of seeds, harvest time has arrived. To harvest sunflowers, cut the seed head with a portion of stem still attached, and hang the heads in a warm, well ventilated location to dry. After the head has thoroughly dried, which may take several weeks, the seeds may be removed by rubbing over them lightly. Store them in an airtight container such as a jar or plastic bag.

As a snack food, sunflowers are normally salted and roasted. Several different techniques may be used. One of them is as follows: First, cover the seeds with salted water and bring to a boil. Next, reduce heat and allow to simmer for about 2 hours. Then drain and dry on a paper towel. They may then be oven baked by spreading them in a shallow pan, coated with salad oil and sprinkled with salt.

They should be baked at about 230 degrees until golden brown, with occasional stirring. After they have been boiled and dried they may also be deep fat fried at 360 degrees for about 2 minutes or until they are golden brown. They may be roasted directly without boiling in salt water. Spread them in a shallow tray with oil or butter and salt. Roast as previously described at 250 degrees until they are evenly brown, stirring occasionally.

The Vegetable Gardener's Bible, by Edward C. Smith.