Sunflower shoots can be eaten fresh, added to salads, used as a garnish, or in a wide variety of dishes. Harvest from 75mm-100mm or just before the first true leaves emerge. Days to maturity: 7-10
– Mild, nutty flavour.
– High in antioxidants and a good source of vitamins A, B, C, and E and minerals, calcium, iron and potassium.
– A nutritious and flavour packed addition to bulk up your favourite mix.
– Days to maturity: 7-10
CULTURE: Grow in a greenhouse or protected area. Grow in ambient temperaure at 18°C minimum.
1. Soak seeds for 8 hours (do not re-use water).
2. Fill micros trays with 25mm-40mm soilless media such as coir.
3. Sow seeds thickly and cover.
4. Press seeds lightly into growing media.
5. Keep seeds covered on the flat for 2–3 days or until the germinating seeds start to lift cover upwards 25mm +/- , then remove.
6. To remove seed shells: As seedlings are growing, gently run a flat object or your hand over the plants. Remove manually if some do not fall off readily. If shell remains remove micro seedling before harvest.
WATERING: Keep moist by misting on a regular basis or use a leak-proof base tray to bottom water. To avoid mold in warmer conditions the bottom watering method should be used.
TEMPERATURE: Ideal soil temperature is 18C. 18-24C is generally a favourable range. Temperatures above 24C can increase disease pressure and inhibit germination.
LIGHTING: Consider supplemental lighting in any environment where natural light is insufficient, such as in a greenhouse during the short days of winter. Blanched option: To produce a blanched final product significantly reduce light.
DAYS TO MATURITY: Shoots should be at a marketable size within 7–10 days.
HARVEST: Using a sharp harvest knife or scissors, cut the shoots just above the growth media line. This should be done when shoots reach 75mm-150mm or whatever your market prefers.
STORAGE: Place in plastic bags or sealed containers and refrigerate. Microgreens must be washed before serving.
