But by about the middle of the 18th century, its seeds came to be viewed as a delicacy.

The sturdy stalk and rough, green leaves are crowned with a big, round flower with bright-yellow petals. These surround a dark center composed of smaller, tubular flowers. When pollinated by insects, these smaller flowers develop into the sunflower’s edible seeds. A sunflower’s center can vary from 2 to 20 inches [5 to 50 cm] in diameter and may produce from 100 to 8,000 seeds.

Most sunflowers today are grown for their seeds, which produce an excellent oil. Sunflower oil is used for cooking, in salad dressings, and in margarine. The seeds have a high nutritional value, containing 18 to 22 percent protein and other nutrients.

Many people enjoy lightly roasted, salted sunflower seeds as a snack. Flour made from the seeds is used as an additive in baking.