Sunflowers were brought to Europe by Spanish explorers around 1500. They were mainly grown as decorative plants until the 18th century. By 1830, sunflowers were being grown commercially for their oil. They were particularly popular in Russia because of a religious loophole - oily foods were banned during Lent, but the Russian Orthodox Church made an exception for sunflower oil so they gained immediate popularity. By the 19th century, Russian farmers were growing over 2 million acres of sunflowers. (1, 2) Today the largest producer of sunflowers is still Russia, with over 7 million acres of land devoted to sunflower cultivation.

As their name implies, sunflowers thrive in hot sunny climates. The center of the sunflower is full of its seeds, which are usually black or gray in color with black and white striped shells. The shell is inedible and must be removed before consuming the seed.

Sunflower butter was first introduced commercially in the US in the 1980s, as an alternative nut butter for those with peanut allergies.

Sunflower seeds can be sold shelled, unshelled, and often in bulk bins. Find seeds that are gray in color, without a hint of yellow as that likely indicates the seeds have gone rancid. They are best stored in the fridge or freezer to prevent their oil from going bad.

Ready to make your own? Check out our DIY Nut Butter Guide!
Suggested Flavor Pairings: vanilla, coconut, rose