5-12 days. It’s no wonder that birds covet the young sunflower greens that emerge in your garden. They know how delectable they are!
Packed with vitamins, minerals, chlorophyll, and protein, the greens from these black oil sunflower seeds (loved by micro green enthusiasts for their fabulous flavor and tender texture) are a nutritious addition to just about any dish that sprouts from your imagination.
Sunflower greens can be grown indoors at any time of year and are a fun way to get your “green fix” in the dead of winter. Sow in large, shallow containers outdoors or indoors under grow lights or near a sunny window (see inside of packet for detailed sowing instructions). Containers can be moved as needed for best light exposure and temperature. Harvest when 2" - 4" tall and enjoy! Recipe inside packet for Italian Garden Salad.
This packet yields about 2-3 cups of sunflower greens.
When to sow outside: Sow in a container outdoors any time of year when temperatures are between 65-85ºF.
When to start inside: Sow indoors at any time of year. For a continual crop, sow every ten to fourteen days.
Special sowing instructions: To hasten germination, soak seed in water for 8 to 12 hours before sowing.
Harvesting: When seedlings emerge, the first pair of leaves to show are the cotyledons, which look very different from the leaves that follow, called “true” leaves. Sunflower greens are ready to harvest 5-12 days after sowing, when they have cotyledons, and are 2" – 4" inches tall. (Most of the shells will drop off the cotyledons on their own, but those that don’t fall off can be pulled off manually.) Slow growers may need an extra day or two. Harvest the tallest seedlings first by cutting just above the soil line. Rinse and use immediately, or store in the refrigerator.
Artist: Donna Clement