table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} The boldest, crunchiest microgreen you can grow — and it takes just ten days. High-yield crop on soil or coco; requires firm seed contact and weight during germination for strong, upright stems Ready to harvest in 8–10 days after a simple 8–12 h soak — one of the most satisfying first-timer wins in microgreens Rich in vitamin E (tocopherols), zinc, and magnesium — supporting antioxidant defence, immune function, and nerve & muscle health Bold sweet-nutty crunch; a natural base for salads, layered into sandwiches, or piled onto grain bowls straight from the tray FULL SPECIFICATION TABLE General Specification Common Name Sunflower microgreens Botanical Name Helianthus annuus Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Thick pale-cream to light-green stems; deep-green cotyledons; seed hulls may cling during early light exposure Flavor & Texture Sweet-nutty; very crunchy and juicy Seed Count per 10g ≈175–220 seeds (≈17–22/g; black oil sunflower — varies by seed lot size) Cultivation Data Difficulty Moderate (hull management, moisture balance, and weighted germination required) Preferred Medium Soil or coco coir; firm, level surface with good seed-to-medium contact essential Seeding Density (1020 tray) 130–150 g per 1020 tray (25×50 cm) — see flags Seeding Density (10x10 cm) 10.4–12 g per 10×10 cm — see flags Expected Yield ≈450–600 g per 1020 tray (approx. 3.5×–4.5× seed weight) Soaking Yes: 8–12 h in cool water; drain and air-dry 30 min before sowing Blackout Days 3–4 days total (days 1–2 stacked with weight; days 3–4 covered but weight removed once roots are anchored) Watering, pH & Temp Bottom-water generously once daily after day 3; pH 6.0–6.5; 18–22 °C; good airflow to prevent hull rot; light misting to encourage hull release Sprouting Time 2–3 days after soak (radicles visible by day 1–2) Harvest Time 8–10 days from sowing (at cotyledon stage, before true leaves appear) Health & Nutrition Vitamins Vitamin E (tocopherols), B complex (incl. B1 thiamine, B6 pyridoxine, B9 folate), A (beta-carotene), C, D, K Minerals Magnesium, zinc, iron, potassium, calcium, phosphorus, selenium Notable Compounds Tocopherols (vitamin E), phenolic acids, flavonoids, chlorophyll, carotenoids (beta-carotene, lutein, zeaxanthin), essential unsaturated fatty acids (omega-3 and omega-6), complete amino acid profile Health Benefits Antioxidant cell protection (vitamin E and flavonoids); immune support (zinc, selenium); normal nerve and muscle function (magnesium, potassium); bone health (calcium, vitamin K); iron for oxygen transport and energy metabolism ABOUT Sunflower microgreens are the gentle giants of the microgreen world — thick, juicy stems topped with deep-green cotyledons that snap audibly when you bite in, releasing a clean, sweet nuttiness that tastes like the best part of a roasted sunflower seed, only fresh and bright. That satisfying crunch holds up beautifully against creamy dressings, acidic vinaigrettes, and warm grain bowls, making them one of the few microgreens substantial enough to carry an entire salad on their own. Grown from black oil sunflower seeds — prized for their thin hulls and high germination rate — they reward a little extra attention to hull management and moisture balance with some of the highest fresh-weight yields in the microgreen catalogue. If you have been curious about growing your own, this is the variety that will make you want to keep a tray on the go at all times. GROWING INSTRUCTIONS 1 Measure out 130–150 g of seeds per 25×50 cm tray and rinse them well in a colander under cool running water — you will immediately notice how pleasantly hefty and oil-rich these seeds feel in your hands. Soak them in cool water for 8–12 hours, then drain thoroughly and let them air for 30 minutes before sowing. 2 Fill your tray with 2–3 cm of quality potting soil or coco coir and firm the surface level — sunflower roots need something to grip, so good seed-to-medium contact is everything here. Spread the soaked seeds in a single, even layer across the entire surface; touching is fine, overlapping is not. 3 Mist the seeds generously, then place an empty tray directly on top and press it down with a weight of 3–6 kg (a paving stone or a couple of full water bottles work perfectly). This gentle pressure encourages the roots to push downward rather than lifting the seed upward — in 24 hours you will see the first white radicles already knuckling into the medium. 4 Keep the tray stacked and in the dark for 3–4 days total, checking daily. By day 2 you will hear the faintest crackling as seeds split and stretch — it is one of the more exciting sounds in indoor growing. Mist if the top layer feels dry, but avoid waterlogging; bottom-watering from day 3 onward keeps air moving around the stems. 5 On day 4–5, when most shoots are pushing firmly against the cover tray and standing about 2–3 cm tall, move to your light source. Within hours the pale yellow stems begin to green up — watching the colour deepen over the next 24 hours is genuinely rewarding. Aim for 14–16 hours of light at a comfortable 18–22 °C. 6 Continue bottom-watering with pH 6.0–6.5 water once daily, adding enough so the growing medium absorbs moisture without sitting in standing water. If seed hulls are clinging to the leaves, a light mist or a brief spell under a very gentle fan will encourage most to drop on their own — do not pull them, just give them time. 7 Harvest on day 8–10, once the cotyledons are fully open and deep green. Snip just above the soil line with a sharp, clean knife (not scissors — a blade gives a cleaner cut that extends shelf life). Rinse in cool water to remove any remaining hulls, spin or pat dry, and use immediately for maximum snap and sweetness. Any surplus stores in a sealed container in the fridge for up to 5 days.
