It turns out that eating the seeds will not sprout a watermelon in your stomach, the way we were told as kids! Here they are roasted with fragrant, tangy Angelica, a member of the parsley family. It tastes a bit like juniper, and is a common ingredient in gin and the stalks are also candied to decorate cakes and desserts.
Keep in mind that the outer shells on these little seeds are harder than ordinary pumpkin seeds, making them tougher to crack - but trust us, the reward is definitely worth it!
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