Can anyone tell me the best way to roast sunflower seeds fresh from the
flower. It is my understanding that you are suppose to let the flower fade
and then chop the head off and let the seeds dry before picking them off the
flower... then you just salt and roast them??? But the last couple years I
tried that, they didn't taste very good. Specifically, the seeds were too
soft the first year and too crisp the next year. And the salt didn't stick
to the seeds.
Any suggestions would be appreciated!

~August