Thanks to the University of Minnesota Extension Service, I learned that I had picked my sunflowers a little early, and they needed some time to think about if they really wanted to be edible.
pre-soak - and still a little green
After I let my flowers sit for a while and turn brown and get ready, Matt and I pulled all the seeds out, washed them, and soaked them in a salt water for a night. That's not easy because sunflower seeds float. Again, who knew?
The next day I put them in my dehidrator to try out (I learned from a second batch, san-dehidrator, that this was a very good choice.) Then, when I came home from work, I toasted them for about 5-7 minutes in my 350 degree oven.
Yum Yum! They actually turned out really well. I gave some to my friend who really likes seed and she said they are the best she's ever had.