From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A tall, bright yellow flower, Helianthus annuus, which originated in Peru and Mexico and was not introduced to Europe until the 16th century. The Spanish conquistadors found Incan sun priestesses wearing sunflower crowns and pure-gold sunflowers adorning their temples to honor the sun god. Related to the Jerusalem artichoke, the sunflower has a wide variety of uses. The stems are used to make paper; the leaves are used in salads, frying oils and cattle fodder; and the product of a second pressing of the oil is used to make soap and candles, which in turn are used for art supplies. A famous Russian flatbread is made from roasted and ground sunflower seeds, and, of course, there are the universally well-loved roasted seeds, eaten plain as a snack food.
