Dublin Core

Title

Roasting Seeds

Subject

sunflower seeds

pumpkin seeds

Worcestershire sauce

butter

oil

salt

Description

ROASTING SEEDS
2 cups unwashed sunflower seeds (or pumpkin
seeds)
½ teaspoon Worcestershire sauce
1½ tablespoons melted butter (or oil)
1¼ teaspoons salt

Preheat oven to 250 degrees. Mix together seeds, Wor-
cestershire sauce, melted butter and salt. Spread coated
seeds in large shallow pan. Place in oven and leave about
20 minutes; stir occasionally until seeds are dry, crisp and
golden in color.
Note: This recipe is equally good when done with
pumpkin seeds.

Back:
When the sunflower heads are yellow, petals turn
brown and dry and leaves are ragged and brown, they're
ready to harvest. Cut the heads off a few inches down
the stem. Hang them to dry in a well ventilated place —
you may want to tie a cloth bag (such as cheesecloth)
around the head to catch seeds dropping off while drying.
When most of the seeds are loose, remove the rest
from the pod with a stiff wire brush. Seeds that seem a
little moist should be spread out on a flat surface to dry
completely. Store seeds in small containers. They tend to
heat up and spoil in larger bins. Stir seeds a couple times
a week to prevent mustiness. Eat them either raw or
roasted.

---

# Roasting Seeds

## Ingredients

- 2 cups unwashed sunflower seeds (or pumpkin seeds)
- 1/2 tsp Worcestershire sauce
- 1 1/2 Tbsp melted butter (or oil)
- 1 1/4 tsp salt

## Instructions

1. Preheat oven to 250 degrees.
2. Mix together seeds, Worcestershire sauce, melted butter, and salt.
3. Spread coated seeds in a large shallow pan.
4. Place in oven and leave about 20 minutes, stirring occasionally, until seeds are dry, crisp, and golden in color.

**Note:** This recipe is equally good when done with pumpkin seeds.

## Harvesting and Storing Sunflower Seeds

1. When the sunflower heads are yellow, petals turn brown and dry, and leaves are ragged and brown, they're ready to harvest.
2. Cut the heads off a few inches down the stem.
3. Hang them to dry in a well ventilated place. You may want to tie a cloth bag (such as cheesecloth) around the head to catch seeds dropping off while drying.
4. When most of the seeds are loose, remove the rest from the pod with a stiff wire brush.
5. Seeds that seem a little moist should be spread out on a flat surface to dry completely.
6. Store seeds in small containers. They tend to heat up and spoil in larger bins.
7. Stir seeds a couple times a week to prevent mustiness.
8. Eat them either raw or roasted.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0050

Coverage

Oregon, US