Sunflower Microgreens: The Healthiest Way to Eat Sunflower Seeds

Sunflower microgreens have a delicious nutty flavor with a satisfying crunch. Their large size makes them an excellent choice for adding to salads, stir-fries, wraps, and pesto. 

• Soak sunflower seeds in a bowl of water for 8-12 hours. 
• Spread the seeds onto a damp growing medium. 
• Cover the seeds and keep them away from light for 3 - 5 days. 
• This is the blackout period referred to on the seed packet. 
• Keep the seeds moist by misting them with water from a spray bottle. 
• Maintain an average room temperature. 
• Check daily and mist as needed to keep them moist. 
• Once the sunflower seeds have sprouted, remove the cover and expose the seedlings to direct light. 
• The light during this growth period is vital for sunflower microgreens. The bright green leaves that develop during photosynthesis increase the levels of vitamins and nutrients. 
• Continue keeping the seeds moist until they’re ready to harvest.

In 8 - 14 days, when seedlings are about 2 inches tall, they will be ready to harvest. The seed leaves (cotyledons) should be fully grown. 

Sunflower microgreens can be eaten at any stage of growth. You can taste them as they grow to decide when they taste the best to you.

Use scissors to cut the greens just above the soil. 

Then rinse in cool water. 

Use sunflower microgreens immediately or place in the fridge and consume within a few days.

Microgreens are an excellent way to get a high amount of nutrients in a small serving.  

Sunflower microgreens have a high concentration of carotenoids and chlorophylls and a low glycemic index. Carotenoids are converted into vitamin A in the body, which is important for vision. 

Sunflower microgreens also have vitamins D, and E, calcium, iron, magnesium, potassium, and phosphorus.

Sunflower microgreens are also a plant source for complete protein.