When the seeds can be rubbed easily from the head, it’s dry and the seeds are ready to be roasted for eating.
First, remove them from the heads and pick out any pieces of stem or other debris.
Mix a quarter of a cup or so of plain salt to a quart of water, and soak the seeds in this overnight. Spread them on cookie sheets and roast in a very slow oven (150 to 200 degrees) until completely dry. Stir them once or twice during the drying time; this will take three or four hours. If you intend to store them for any length of time, put them in jars while still warm and close tightly. They keep very well in a cool dark place.
Variations call for mixing a teaspoon of melted butter with a cup of seeds while they are still warm from the oven, (these are for immediate eating) or roasting them until they are browned instead of just dry.