OUR GROWING METHOD
The first problem was finding a non-hybrid sunflower seed, which needn’t to be bought again year after year from seed company, but we wanted to be able to reseed ours from the previous year’s crop (as we do for wheat). We have found some non-hybrid varieties (“populations”) by peasants in Eastern Europe – Albania and Hungary – where sunflower is a traditional and widespread cultivation. We found a seed that is good for both pressing and hulling.
After preparation of the seed bed and harrowing for pulling up weeds, we sow it in March-April in lines that are 70 cm far from each other (to be able to pass through with the weeder in May). We thresh it in September-October when the field is just black, as if it is burnt. In fact, if dampness was higher than 8%, we would not be able to press nor decorticate it (and in that case it would be necessary to send it to dry outside our farm).

TRANSFORMATION
In order to obtain the oil, we press it in our cold press, from which we obtain pellets as a valuable waste, which animals are particularly fond of. The oil yield is 30% (while the common oils which are hot-pressed with non-organic solvents have a 50% yield!), we bottle the oil and stock it in our warehouse and store it in our cell-fridge.
Instead In order to obtain the hulled seeds, we must carry our sunflower outside our farm to a hulling plant, from which no more than 35% derives; but the hulled seeds, naked, are very afraid of rancidity and therefore they should be stored in the fridge or in bags with modified atmosphere (N + CO2).
Moreover, we grind the sunflower seeds to obtain a tahini cream in both salt and sweet version (with organic acacia honey).
In our kitchen, we roast them in a pan with organic whole sugar in the kitchen of our holiday farm, to get a crunchy snack (giracroc).

BENEFITS
Sunflower seeds are a good source of vitamins B1, B2, E, D, magnesium, iron, cobalt, manganese, selenium, zinc, copper, potassium. They also have a high concentration of linoleic acid (omega-6), which is crucial in coupling with flax omega-3, so as to prevent cardiovascular and degenerative diseases (in particular cancer and multiple sclerosis).
A 2 tablespoons daily intake is recommended, according to the method of Dr. Caterine Kousmine.