If you’re passionate about gardening and zero-waste living, homemade seed butter is a delightful way to enjoy the fruits (or seeds) of your labor while minimizing waste. Seed butter is a fantastic spread that you can easily make at home using almost any seeds you have on hand. It’s fully natural, low-waste, and budget-friendly, allowing you to save money while enjoying a healthy treat! In this blog, we’ll dive into the benefits of seed butter, share a simple recipe for sunflower butter, and encourage you to get creative with your own versions.

Why Seed Butter?

Seed butter is more than just a tasty spread; it’s also packed with nutrients. Seeds are rich in healthy fats, protein, vitamins, and minerals, making seed butter a nourishing addition to your diet. Sunflower butter, in particular, is a powerhouse of nutrition. It’s loaded with vitamin E, which is great for skin health, and magnesium, which helps support a healthy heart and muscles. Plus, it’s a fantastic alternative for those with nut allergies.

By making your own seed butter at home, you’re not only cutting down on waste by using homegrown or locally sourced seeds, but you’re also avoiding the additives and preservatives often found in store-bought versions. It’s a win-win for your health and the environment.

Here’s a simple recipe for homemade sunflower butter, which you can easily customize with your favorite flavors.

Homemade Sunflower Butter Recipe

Ingredients:

-1 Sunflower Head
-A bit of Olive Oil (optional for blending)
-Optional: Salt or Flavorings of Your Choice

Instructions:

1. Cut the sunflower head from the stem. 2. Ensure it’s fully mature, with the seeds starting to develop. Allow it to dry completely in a well-ventilated area, which might take a week or more.
3. Once the sunflower head is dry, remove the seeds (kernels) by gently plucking them. You can use your fingers or a fork to loosen them.
4. Place the kernels in a cloth apron and use a wooden roller or a mallet to gently crush them. This will help open them
5. Put the crushed kernels into a bowl of water. The seeds will separate from the kernel and settle at the bottom of the bowl.
6. Soak them for about 30 minutes.
After soaking, scoop out the kernels from the surface of the water. Drain the separated seeds, discarding the water.
7. Preheat your oven to 100°C (212°F). Spread the seeds evenly on a baking tray and roast them for about 5 minutes to enhance their flavor. After 5 minutes, turn off the oven but leave the tray inside for an additional 5 minutes to save energy. This will help ensure the seeds are thoroughly roasted but won’t burn.
8. Transfer the roasted seeds to a food processor or blender. Add a bit of olive oil, and then blend until the mixture reaches the desired consistency, resembling butter. You can add more olive oil if you prefer a thinner consistency.
9. If you like, you can add a pinch of salt or any other flavorings of your choice at this stage. Blend again to incorporate the flavor.
10. Transfer the homemade sunflower butter to a clean, airtight container. Store it in the refrigerator, and it should keep for several weeks.

Embrace Zero-Waste Living

Making your own seed butter is just one way to embrace a zero-waste lifestyle. By using seeds from your garden, you’re reducing food waste and creating something delicious and nutritious. Plus, the process of making seed butter can be a fun and rewarding experience, allowing you to connect with your food on a deeper level.

So, why not give it a try? Get creative with different seeds, experiment with flavors, and enjoy the satisfaction of making something truly homemade. Seed butter is more than just a spread; it’s a step toward a healthier, more sustainable way of living.

As we approach the end of the growing season, it’s time to make the most of the last rhubarb harvest before allowing the plant to rest and gather energy for the next year. This month marks the final opportunity to enjoy those tart, vibrant stems before your rhubarb takes a well-deserved break. But what about those massive, lush leaves? While they may be tempting, remember that rhubarb leaves contain high levels of oxalic acid and should never be consumed. However, there’s no need to waste them—instead, you can turn them into valuable garden fertilizer using the Jadam method.

Why You Shouldn’t Eat Rhubarb Leaves

Rhubarb leaves are often misunderstood. While it’s true they contain oxalic acid, which can be toxic in large amounts, the leaves still have a vital role to play—just not on your plate. Consuming the leaves would require a significant amount to cause harm, but it’s better to err on the side of caution. Instead of tossing them out, why not recycle these leaves back into your garden where they can work wonders as a natural fertilizer?

Transforming Rhubarb Leaves into JLF Fertilizer

Jadam Liquid Fertilizer (JLF) is a simple and effective way to turn plant material into nutrient-rich liquid gold for your garden. Here’s how you can make the most of your rhubarb leaves with this easy DIY recipe.

Ingredients for JLF:

• Almost any plant material (I used 5 rhubarb leaves) to fill the bucket 3/4 full
• Enough unchlorinated water to fill up the container
• 1 or 2 handfuls of leaf mould

Instructions:

1. Place the rhubarb leaves in a large bucket, filling it about three-quarters full.
2. Add enough unchlorinated water to fill the container.
3. Toss in a handful or two of leaf mould—this helps kickstart the fermentation process.
4. Let the mixture sit for a few weeks, stirring occasionally. You’ll know it’s ready when the liquid has turned a dark, earthy color, and the smell becomes pungent.
5. Dilute the liquid 1:50 with water and use it to feed your garden plants.

This homemade fertilizer is not only a sustainable way to use up garden waste, but it also provides your plants with a balanced, natural nutrient boost.

The Sweet Reward: Rhubarb Tart

Now that your garden is taken care of, it’s time to treat yourself to a delicious rhubarb tart. This tart combines a perfectly crumbly shortcrust base with a tangy lemon curd filling, all topped with your favorite seasonal fruits. Here’s how you can whip up this delightful dessert:

Shortcrust Recipe:

• 250g (2 cups) flour
• 90g (0.33 cup) coconut sugar
• 125g vegan butter (cold)
• Cold water as needed

Instructions:

1. In a bowl, mix the flour and coconut sugar.
2. Add the cold vegan butter and rub it into the flour mixture until it resembles breadcrumbs.
3. Gradually add cold water, just enough to bring the dough together.
4. Wrap the dough in cling film and let it chill in the fridge for at least 30 minutes.

Lemon Curd Recipe:

• 3/4 cup corn starch
• 1 liter plant-based milk
• 2 tbsp coconut sugar
• Zest of 2 medium lemons
• Juice of 1 lemon (or more to taste)

Instructions:

1. In a saucepan, mix the corn starch with a small amount of the plant-based milk until smooth.
2. Add the remaining milk, coconut sugar, lemon zest, and juice.
3. Cook over medium heat, stirring constantly until the mixture thickens.
4. Allow the lemon curd to cool before spreading it over the shortcrust base.

Decorate:

• Rhubarb stems
• Almonds (optional)
• Strawberries (optional)
• Pine nuts (optional)
• Berries (optional)

Bake:

1. Preheat your oven to 160°C (320°F).
2. Assemble the tart by pouring the lemon curd onto the chilled shortcrust base.
3. Arrange the rhubarb stems and other optional toppings on top.
4. Bake for 30-40 minutes until the crust is golden and the toppings are slightly caramelized.

Enjoy your tart warm or cold, knowing that you’ve not only created a delicious dessert but also contributed to a sustainable garden practice.

By making the most of your rhubarb harvest—both in the kitchen and in the garden—you’re embracing the full potential of this versatile plant. As you savor each bite of your rhubarb tart, remember that your garden is also benefiting from the nourishing fertilizer you’ve created. Here’s to a fruitful harvest and a thriving garden next season!