Young shoots of sunflower plants—harvested just after the cotyledons (first leaves) emerge. They are crisp, thick‑stemmed, and have a pleasant nutty‑sweet flavour and a texture that gives good crunch.

Scientific Name: Typically the same species as the common sunflower: Helianthus annuus

Flavor Profile: Slightly nutty and sweet, with a crisp juicy texture. Often compared to a blend of sunflower seed flavour and tender greens/spinach‑like bite.

Growth Time: Generally ready for harvest around 7–10 days after planting/germination under good conditions. Some sources show around 10‑14 days.

Harvest Time: Harvest when the microgreens have developed their first true leaves (after the cotyledons) and the stems are thick, the leaves green. Ideally harvest in the morning when turgor (water content) is highest and sugars are higher.

Seed Type: Use non‑treated (untreated) sunflower seeds designated for human consumption/growing microgreens rather than bird feed. Many growers prefer black oil sunflower seeds (organic) sized for microgreens.

Growing Instructions: - Soak seeds for 4‑6 hours (or up to 8‑12 hours) then drain.
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- Spread seeds densely on surface of appropriate growing medium (soil, coco coir, or microgreen mat).
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- Cover (to provide darkness/weight) for first 1–2 days to help seeds root/establish (“blackout period”).
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- Maintain moisture (keep medium damp but not soggy), good drainage and airflow to avoid mould.
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- After seedling stage, provide light (natural or grow‑light) to green up the leaves.
- Harvest when ready by cutting just above the growing medium.
- Note: once harvested, they will not regrow.

Storage Instructions: After harvest, rinse gently to remove any seed hulls if present, dry lightly (e.g., on paper towel) then store in a sealed container in the refrigerator (on a piece of kitchen paper/absorbent sheet) at ~4‑5 °C. Best consumed within about 5 days for home‑grown production.

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