Harvest
Shoots aren’t the only edibles from this garden staple. Boileau says the unopened flower head can be harvested and prepared similarly to an artichoke heart, and even after the flower blooms, the petals can be an edible addition to a dish. She warns, though, that the petals themselves don’t have much flavour, but that “they bring a sort of velvety texture to a salad.”
Check the back of the flower head roughly 30 to 40 days after it blooms; when it turns brown, the flower’s sunflower seeds are ready for harvest. Soak the seeds in salt water overnight and roast them the next day.
Gadget: Washboard
Save time retrieving your autumn snack with a washboard. Rub the flower over the board as if it were laundry day 100 years ago, and the seeds will spill with ease.
Recipe: Spiced Sunflower Chocolate Bark
This recipe is courtesy of Rebecca Grant of The Violet Chocolate Co., which sells chocolate at many locations across the city, including the 124th Street Market, the City Market Downtown, Swish Flowers and Harlow. “When I make it, I also sprinkle the sunflowers seeds on top to add the flavour,” says Grant. “And with using 64 per cent chocolate, the chocolate isn’t overpowering, allowing it to blend nicely with the sunflower seeds.”
450g dark chocolate (64 per cent recommended)
3 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp coconut
tsp curry powder (or to taste)
1. Chop the chocolate into small pieces. Reserve approximately 30g.
2. Heat the chocolate in a microwave on half power for 20-second increments, stirring in between to make sure it doesn’t burn. The chocolate can also be melted over a double-boiler.
3. Use a candy thermometer to ensure temperature does not go over 32C (90F). You may need to remove the chocolate from heat, let sit and cool while residual heat melts chocolate. If the chocolate goes over 32C, slowly add in reserved chocolate pieces to bring the temperature down to 27 – 30C.
4. Once chocolate has reached the proper temperature, mix in the other ingredients. You may wish to reserve a small amount of sunflower seeds, pumpkin seeds and coconut for garnish.