A simple and fun flower for garden foraging is the Sunflower.

Most of the Sunflower plant can be eaten. From the buds and petals, to the seeds.

Remove some of the petals and add to salads. They have a mild nutty taste.

The green buds can be lightly fried with garlic butter, and taste similar to Jerusalem artichokes.

The seed kernels taste great raw, or you can add them to make a trail mix:

Mighty Eagle Trailmix

Mighty Eagle Trailmix

Recipe for sunflower seeds spicy trail mix


2 tablespoons orange juice
3 teaspoons Worcestershire sauce
1 tsp agave syrup
1 tsp ras-el-hanout
1 teaspoon garlic powder
1 teaspoon freshly ground cumin
1 teaspoon mild chilli powder
1⁄2 teaspoon cayenne
Sea salt
Freshly ground pepper
1⁄2 teaspoon allspice
1 pinch onion salt
1⁄2 cup shelled sunflower seeds
1⁄2 cup shelled pumpkin seeds
1/2 cup linseeds
2 tablespoons sesame seeds


Preheat the oven to 150C. Mix all the ingredients together in a bowl then spread thinly onto a baking sheet.
Cook for 15 – 20 mins until dry and golden. Stir once during cooking.

Allow to cool and store in a sealed container for up to 3 weeks.