There are many recipes which use sunflower or its seeds as an ingredient. Therefore, if you are going to use it in your kitchen, you should know a thing or two about them.
Here are a few things about sunflower and its seeds. While the vibrant, strong sunflower is known for its beauty around the world, it is also an important source of food.
Sunflower oil is a valued and sunflowers seeds and healthy vegetable oil is enjoyed as a tasty, healthy snack and nutritious ingredients to many foods. Sunflower is an important agricultural crop choice for many producers in the United States, in the panhandle of Texas to the northern plains of the Dakotas. The edible sunflower seeds can be eaten roasted, cooked, dried, or raw and ground for use in cakes, bread, as a snack. The roasted seed shells and the seeds have been used as a coffee substitute.
In addition, oil can be extracted and used for soap making and cooking. Black dyes have been made from the seeds and yellow dyes from the flowers. The buoyant pith of the stalk can be used in the making of life preservers. Sunflowers do best in soil with lots of water holding drainage, fertilizer, and capacity. Sunflower roots grow deep and for that reason, they can stand a dry spell every now and then. It is not recommended that you overwater a sunflower 20 days before and 20 days after flowering.
By doing so, you can deform the flower heads. Do soil test if you really want your sunflower to do well. Make sure that you have phosphorus and potassium in the soil and keep in mind that too high nitrogen is not good.
In case you are planning to plant your own sunflowers these are the things which you should know:
Begin by planting seeds in damp soil 1 to 2” deep.
The space between seeds should be 12 inches apart in rows which are 2 to 2 and ½ feet apart.
Space further apart and scatter them around the garden, if you want your sunflower to have a large head.
Sunflowers usually start to appear within two weeks.
Sunflowers should be completely grown in about three months.
Sunflower Brittle Recipe
- 2 cups of sugar
- 1/2 cup of water
- 1 cup of light corn syrup
- 1 tablespoon of butter
- 1 and 1/2 cups of roasted or raw sunflower kernels
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- In the first step, butter the sides of a big heavy saucepan. Now, add corn syrup, sugar, and water. Bring to a boil and stir constantly.
- In the second step, cook and stir over medium-low heat until candy thermometer reads 260 degrees C. In this step, stir in butter and sunflower kernels. Cook on medium to high.
- Remove from the heat and vigorously stir in baking soda and vanilla.
- In the last step, pour into a buttered pan (15-in. x 10-in. x 1-in.) and spread evenly to fill the pan. Let it cool completely. Now, break into pieces.
- At the end, store in an airtight container with waxed paper between layers.