Seeds should be gathered as they ripen, usually in the fall. Seed Heads should be hung to dry inside a paper bag. Don’t use plastic as any condensation that gathers could lead to mildew and cause the seeds to rot. Once dry separate the seeds from their cases and store in the same manner as leaves and flowers. The easy way to dry seeds such as anise, caraway, coriander, cumin, dill and fennel is to hang the whole plant upside down inside a paper bag. The bag will catch the seeds as they dry and fall from the pods.
To dry Sunflower seeds, start by selecting sunflowers with dry stalks. Remove seeds. If plants were sprayed, wash the seeds and pat dry. Spread on cheesecloth or screening. Dry in a warm place for at least a week. An alternate method is to hang the flowers in a cool, dry place for a month or until the seeds pop out. Tie a cloth or mesh bag around the flower to catch seeds that fall. The seeds must be thoroughly dry.
To toast the seeds, measure 4 cups seeds and 1/2 cup salt into saucepan. Add water to cover. Bring to a boil; boil 5 minutes. Drain; spread on absorbent paper to dry. Place in shallow baking pan; bake at 325° F for 25-30 minutes, stirring occasionally. Cool thoroughly. Store in a dry place in an airtight container like a plastic bag or glass jar. One flower makes about 3 cups of seeds.
