bunch of sunflower leaves, torn in pieces (you can trim the veins)
½ onion chopped
oil for frying
1 cup rice (cooked)
Add oil to a pot and heat.
Add onions and fry till opaque.
Add sunflower leaves and toss while frying till soft.
Dish this onto a bed of rice. Add salt and pepper.
Though their seeds are a common snack, gardeners may not know that sunflowers (Helianthus annuus) are safe to eat from root to flower petal.
Before consuming, however, consumers should verify that the sunflower has been grown organically and has not been exposed to pesticides or other chemicals.
Recipe and photo: Phillip Reynecke