Sunflower season is upon us in Kansas, with harvest expected to start in mid-September and continue into October. As seed heads ripen, protecting them from birds is crucial. Kansas State University horticulture expert Cynthia Domenghini advises covering the heads with a paper sack or cheesecloth, secured with a rubber band, once the petals turn brown. This method helps keep birds away and prevents seeds from falling out.

Maturity is signaled by shriveled florets, a lemon-yellow underside, and heads drooping. For the final check, pull a few seeds to see if they have turned black with white stripes. Empty shells may indicate poor pollination earlier in the season.

To harvest, cut the heads and place them in a paper sack or hang them upside down with a foot of stem attached to dry. Once dry, gently rub the seeds off. For roasting, boil seeds in salted water, then dry and roast at 300°F for 30-40 minutes until golden brown. Optionally, toss in melted butter and salt.