Helianthus annuus

Sunflower Black Oil - microgreens seeds

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    Crunchy, nutty sunflower shoots with thick stems, ready to cut 8–10 days after sowing.

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    Sunflower black oil - microgreens ready to harvest, grown from Deliseeds seeds
    Sunflower Black Oil - microgreens seeds for growing

    Details

    Crunchy, nutty sunflower shoots with thick stems, ready to cut 8–10 days after sowing.

    SPECIFICATION

    Seed

    Common name Sunflower microgreens (black oil)
    Botanical name Helianthus annuus
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 17–22

    Growing

    Difficulty Easy to moderate — needs soaking, weight and good airflow
    Growing medium Potting soil or coco coir
    Sowing rate 130–150 g of dry seed per 25 × 50 cm (1020) tray; about 10–12 g per 10 × 10 cm
    Soaking 4–8 hours in cool water, then drain
    Blackout 3–4 days under a weighted cover
    Temperature 18–22 °C
    Harvest 8–10 days after sowing, when the seed leaves are open and before the first true leaves
    Yield approx. 400–500 g per tray, depending on light and conditions

    Taste and colour

    Flavour Sweet and nutty, very crunchy and juicy
    Colour Thick ivory stems, broad green seed leaves
    ABOUT

    Black oil sunflower is the classic sunflower for microgreens. The small, thin-shelled black seeds sprout quickly and evenly and shed their hulls more easily than striped sunflower seeds, so you spend less time picking them off. The result is a tray of thick, crisp stems with broad seed leaves that taste sweet and nutty.

    Sunflower shoots are filling enough to eat by the handful, which makes them a favourite with children and the first microgreen many people grow to eat rather than to garnish. Cut them before the first true leaves appear: after that they quickly become stringy and bitter.

    The weight on the cover matters more than with most microgreens. Pressing the seedlings for the first days of blackout gives straighter, stronger stems and helps them push off their hulls.

    IN THE KITCHEN

    Eat sunflower microgreens raw: as a snack straight from the tray, in salads, sandwiches, wraps and sushi rolls, or blended into pesto and green smoothies. They keep their crunch in a lunch box better than most greens. Keep them dry in a closed box in the fridge and use them within about a week.

    GROWING INSTRUCTIONS
    1 Soak 130–150 g of seed in cool water for 4–8 hours, then drain and rinse. Longer soaking in a warm room can make the seeds ferment.
    2 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir, press it level and spread the soaked seeds in a single, dense layer.
    3 Cover with a second tray and put a weight of a few kilograms on top. Keep the tray in the dark at 18–22 °C for 3–4 days and check daily that the medium stays moist.
    4 When the seedlings push up against the weight, remove the cover and move the tray under a grow light or to a bright window. Water from below and give the tray airflow; brush off loose hulls with your hand.
    5 Harvest 8–10 days after sowing, when the seed leaves are open and before the first true leaves appear. Cut just above the soil and pick off any hulls still clinging to the leaves.

    Why Choose Deliseeds?

    • Untreated & Non-GMO, Conventional or Organic

      Safe, high-germination seeds. We also offer wide selection of certified organic seeds.

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