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The sunflower is the tall, sun-tracking bloom of Helianthus annuus, and two edible parts of it reach the plate: the bright golden ray petals, plucked and scattered raw as a garnish, and the tight, unopened flower bud, which is trimmed of its stiff bracts and cooked whole like a small artichoke — steamed or boiled until the fleshy heart is tender.
What to look for, from shut green bud, firm as a knob to browned, shedding, damp at the face.