Keeping cut sunflowers pretty
To keep your cut ornamental sunflowers looking healthy longer you
can use the recipe of 1 liter distilled water, 1
teaspoon of bleach to cut down on bacteria in the water, 1
teaspoon of white viniger to acidify the water and 1
teaspoon of sugar to feed
the flowers. Make sure to change the water ever day and to keep
the room cool that the flowers is in. Always cut the stem at
an angle of 45 degrees to ensure the flowers has greater surface
area in which to drink.
Harvesting
sunflower seeds
All sunflower seeds
are edible for easier eating grow a variety that has big seeds
instead of the onramental types which have
small seeds. After the flowers have bloomed and the petals
around the
edge of the flower have wilted, watch for the back of the blossem
to turn yellow. At that point, cut the head, leaving some stalk
attached, and hang it indoors in a cool, dry area upside in
paper bag until it is brown and dry. If you leave it on the
stalk to
dry outside, it may rot, or birds may eat the seeds before
they're ready to harvest. When the head is dry, you can either
let them
fall off into a paper bad or rub the seeds out over a bag.
If you do it carefully, the dry, seedless head can be used
as an interesting
decoration. Then shell the seeds and roast them or eat them
raw. If you plan to reseed them then make sure they dry out
completely
and store them in a jar or plastic bag to plant for the next
year.
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Sunflower
Salsa
This unusual salsa is especially food served with roast pork
or chicken.
1
cup SUNFLOWER SEEDS, shelled
1
Tbsp. OIL
1/4 tsp. cloves
1/2. CINNAMON
2 tsp. ground CHILI POWDER
1 tsp. COCOA
Sprinkle of GARLIC SALT
1 Tbsp. WHITE WINE
1 cup WATER or STOCL
Sauté seeds in oil over medium heat until lightly toasted.
Combine toasted seeds, cloves, cinnamon, chili powder,
cocoa, garlic salt, wine and 1/2 cup of water or stock in blender.
Blend
until
smooth. Simmer mixture over medium heat, using remaining
water or stock until slightly thickened.
Makes
1 1/2 cups. |
