Photo: Joseph Dalton Hooker (1817-1911), Public domain · source

Other · From Bladwijzer

Roasted yellowhorn seeds

Updated on 10 October 2026

• Makes: 1 small bowl
• Time: 30 min
• From: Yellowhorn

Ingredients

• 2 small handfuls of ripe, dried seeds (± 100 g)
• 1 teaspoon olive oil
• a pinch of sea salt

Method

1. Preheat the oven to 170 °C.
2. Crack the seeds one by one with a nutcracker or pliers, just hard enough to break the seed coat, and take out the white kernel. Throw away any kernels that are discoloured, soft or mouldy.
3. Toss the kernels with the oil and salt and spread them out on a baking tray lined with baking paper.
4. Roast for 10 to 12 minutes until lightly golden and smelling nutty; give the tray a shake halfway through. Leave to cool: they turn crunchy.

Storing: A week or two in a closed jar. Lovely with drinks, or over a salad or pumpkin soup.