Wow. Very interesting. I have a few mammoth sunflowers. One of the stalks is around 8 inches in diameter. I will try to make the flour out of it. I wasn’t aware of the tea either. Good info. Thanks!
I never would have thought about sunflower stalks being edible. That's a lot of trouble, though, for not a lot of flour. Honestly, is it something that you **can** eat, or something that you really want to eat? As in "there is just nothing like a sunflower scone!"
That's a good question! It was a lot of work, but for me I really enjoyed the experience and I love learning all the ways I can use the plant resources that are right in front of me. I will say too that those scones were pretty amazing!
@@chicorygirlwellness I ask because, when I was young, my mother had a copy of Euel Gibbon's book, Stalking the Wild Asparagus. Unless you are caught in a war zone, or possess Mr. Gibbon's, and my mother's, dedication to the cause, you would not want to eat most of the things in that book. We, however, at least tried to eat all of the ones my mother could scavenge. 😆 On the other hand, my mother also gave me a love of Homesteading and I do understand the appeal of doing something yourself, just because you can. And often times being glad that you did.
This is so COOL, Thank you Chicory Girl for sharing, and I may have what appears to be a foolish question, but does this apply to wild sunflowers or is it only the domesticated ones?😊👍❤🌻
Thank you for watching! That is not a foolish question at all! According to what I have read, wild sunflowers are considered just as edible as domestic ones. I have not personally tried wild ones, but I would assume it would work the same way. The one difference I can think of is that you may get less per stalk since wild sunflowers tend to be smaller than domestic ones. I hope that helps!
@@chicorygirlwellness Thank You for answering My question regarding sunflowers, because in my 940 sq. Meter lot, they came up as weeds, we'd leave them for their flowers but now, thanks to You, we know the leaves and stalks are edible.🤗
That is a great idea for using up the leftovers! My kids built mini villages outside and used the leftover stalks to create plumbing for the town so that is how we used up our stalks! :) Thank you for the suggestion!
You might need something like xantangum as a binding agent. How did the flour fair for you with backed goods that had a rising element to it? Did they get fluffy enough?
Hello! I do not have a lot of experience using it with recipes that needed a lot of rising. I have used it mostly for things like soft, biscuit-like scones or cookies. The biscuits were tender and fluffy without extra additions, but if I tried it with something that needed more rising, I probably would make some additions, treating it like other gluten-free flours. Sorry, I can't be more help with your question!
Xoxo sunflowers
Wow. Very interesting. I have a few mammoth sunflowers. One of the stalks is around 8 inches in diameter. I will try to make the flour out of it. I wasn’t aware of the tea either. Good info. Thanks!
Thank you! I hope your flour making goes well!
Fantastic idea using a sheet
Thank you for sharing your wisdom! I’d love to continue learning all about different herbs and how you use them :)
Thank you Leah! Herbs is definitely a topic I hope to make more videos on!
Thank you !
Thank you!
That is smart. Thank you.
Thank you!
Wow 😎 Thank you & God Bless 🙂
Thank you for watching!!
What an excellent video! Thanks!😃🌻
I'm glad you enjoyed it! Thank you for watching!!
Great video. I would've never known all this about sunflowers. Your friend sure has a nice sunflower field. 😅
Thank you Deborah! I'm glad you enjoyed it! Yes, she has a beautiful field!
Interesting
I never would have thought about sunflower stalks being edible. That's a lot of trouble, though, for not a lot of flour. Honestly, is it something that you **can** eat, or something that you really want to eat? As in "there is just nothing like a sunflower scone!"
That's a good question! It was a lot of work, but for me I really enjoyed the experience and I love learning all the ways I can use the plant resources that are right in front of me. I will say too that those scones were pretty amazing!
@@chicorygirlwellness I ask because, when I was young, my mother had a copy of Euel Gibbon's book, Stalking the Wild Asparagus. Unless you are caught in a war zone, or possess Mr. Gibbon's, and my mother's, dedication to the cause, you would not want to eat most of the things in that book. We, however, at least tried to eat all of the ones my mother could scavenge. 😆
On the other hand, my mother also gave me a love of Homesteading and I do understand the appeal of doing something yourself, just because you can. And often times being glad that you did.
This is so COOL, Thank you Chicory Girl for sharing, and I may have what appears to be a foolish question, but does this apply to wild sunflowers or is it only the domesticated ones?😊👍❤🌻
Thank you for watching! That is not a foolish question at all! According to what I have read, wild sunflowers are considered just as edible as domestic ones. I have not personally tried wild ones, but I would assume it would work the same way. The one difference I can think of is that you may get less per stalk since wild sunflowers tend to be smaller than domestic ones. I hope that helps!
@@chicorygirlwellness Thank You for answering My question regarding sunflowers, because in my 940 sq. Meter lot, they came up as weeds, we'd leave them for their flowers but now, thanks to You, we know the leaves and stalks are edible.🤗
Wow.. thanks..pls can I get some sunflower seeds to grow
The leftover stalk can be used for kindling.
That is a great idea for using up the leftovers! My kids built mini villages outside and used the leftover stalks to create plumbing for the town so that is how we used up our stalks! :) Thank you for the suggestion!
Hi! Do you know the nutritions in sunflower stalk flour contain??? Thank you!
Hello! From what I have read some of the nutrients they contain include protein, a tiny amount of fat, calcium, phosphorus and carbohydrates.
@@chicorygirlwellness Thank you!
@@ingatlannaltancolo you are welcome!
You might need something like xantangum as a binding agent. How did the flour fair for you with backed goods that had a rising element to it? Did they get fluffy enough?
Hello! I do not have a lot of experience using it with recipes that needed a lot of rising. I have used it mostly for things like soft, biscuit-like scones or cookies. The biscuits were tender and fluffy without extra additions, but if I tried it with something that needed more rising, I probably would make some additions, treating it like other gluten-free flours. Sorry, I can't be more help with your question!