To prepare seeds for roasting, just wash the seeds in a bowl of water to separate the seeds from the stringy fibers to which they are attached. Then pat dry. Fill a medium saucepan with salted water and bring to a boil. Add the seeds, reduce the heat, and simmer gently for 1-1/2 to 2 hours. Drain in a colander.

Preheat the oven to 250F. Spread out the seeds on a baking sheet. Using a pastry brush, coat the seeds in olive oil. Season generously with salt. Bake until the seeds are browned and crunchy, about 45 minutes. Sprinkle with course salt and let cool thoroughly. Store in an airtight jar in a cool, dry place for up to 2 weeks.

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