Harvest mature sunflower heads when the back of the flower turns yellow-brown and the seeds look plump
Cut the heads from the stalks with a few inches of stem attached
Hang the heads in a dry, well-ventilated place for 1 to 2 weeks
Rub the seed heads with your hands or a stiff brush to loosen the seeds
Collect the seeds in a bowl or tray
Remove any plant debris, empty shells, or damaged seeds
Rinse the seeds in cool water if needed
Soak the seeds in salted water for several hours or overnight if making roasted sunflower seeds
Drain and pat the seeds dry
Spread the seeds in a single layer on a baking sheet
Roast at 300°F to 325°F until lightly browned, stirring occasionally
Cool completely before storing
Store in an airtight container in a cool, dry place