Most u-pick sunflowers are pollenless. Can you eat them? Do they even grow seeds? Come with me to Linvilla Orchards to find out. (Scroll down for Grilled Sunflower recipe.)
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RECIPE: GRILLED SUNFLOWER HEAD
(for up to 4 large sunflowers)
2 cloves of garlic
1/2 cup extra virgin olive oil
1 cup of grated parmesan
2 TB of dried thyme
1. Lightly smash the cloves of garlic (leaving them intact) and place them in a small saucepan with the olive oil. Heat on low for 10-15 minutes, making sure the garlic doesn't burn. We just want the flavor to infuse the oil. The garlic will soften and turn a light brown. You can discard it (or save it, like I do, to use in other recipes!). Set oil aside.
2. Prepare the sunflowers by removing the flower parts to expose the seeds.
3. Brush the olive oil liberally over the sunflower head.
4. Grill on the bbq for 8-10 minutes over medium heat (350 degrees), until the sunflower seeds look toasted but not burnt.
5. Remove from the grill and smear liberally with grated cheese and thyme.