• Sunflower (Micro Seeds) - microgreens ready to harvest, grown from Deliseeds seeds
  • Sunflower (Micro Seeds) - microgreens seeds for growing
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Sunflower (Micro Seeds) - microgreens seeds

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9,00 zł
9,00 zł
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    Grow the crunchiest, nuttiest green you'll ever snip — in under 10 days.

    Moderate difficulty; rewards good airflow and consistent bottom-watering with a thick, satisfying canopy of bright-green shoots.
    Ready to harvest in just 8–10 days from sowing — one of the fastest large-seed microgreens you can grow.
    Rich in vitamin E, tocopherols, and unsaturated fatty acids that support antioxidant defence, skin health, and normal muscle and nerve function.
    Delivers a bold, nutty crunch that elevates salads, wraps, avocado toast, and grain bowls — substantial enough to use as a salad base on its own.
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    Sunflower (Micro Seeds) - microgreens ready to harvest, grown from Deliseeds seeds
    Sunflower (Micro Seeds) - microgreens seeds for growing

    Details

    Grow the crunchiest, nuttiest green you'll ever snip — in under 10 days.

    Moderate difficulty; rewards good airflow and consistent bottom-watering with a thick, satisfying canopy of bright-green shoots.
    Ready to harvest in just 8–10 days from sowing — one of the fastest large-seed microgreens you can grow.
    Rich in vitamin E, tocopherols, and unsaturated fatty acids that support antioxidant defence, skin health, and normal muscle and nerve function.
    Delivers a bold, nutty crunch that elevates salads, wraps, avocado toast, and grain bowls — substantial enough to use as a salad base on its own.
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Sunflower (Micro Seed) microgreens
    Botanical Name Helianthus annuus
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Sturdy pale-green to white stems; broad, bright-green cotyledons; smaller seed size yields a denser, more uniform canopy than the standard large-seed variety
    Flavor & Texture Tender-crunchy; distinctly nutty with a clean, fresh finish — like a roasted sunflower seed in microgreen form
    Seed Count per 10g ≈220–280 seeds (≈22–28/g); higher count reflects the small/micro seed size of this variety

    Cultivation Data

    Difficulty Moderate — requires a pre-soak, good airflow, and bottom-watering discipline, but rewards consistent care with an abundant harvest
    Preferred Medium Soil or coco coir; good drainage and airflow essential to prevent mould on seed hulls
    Seeding Density (1020 tray) 120g per 1020 tray (25×50cm) — appropriate for small/micro-seed variant; standard large-seed varieties typically use 125–150g
    Seeding Density (10x10 cm) ≈9.6g per 10×10cm
    Expected Yield ≈450–500g per 1020 tray (approximately 3.5×–4.0× seed weight)
    Soaking Yes, 8–12 hours in cool clean water; rinse thoroughly before soaking to remove hull dust. Optional pre-sprout rinse for 12–24 hours after soaking improves uniformity.
    Blackout Days 3–4 days under weight (2–3 kg) to anchor roots and drive germination
    Watering, pH & Temp Bottom-water only; pH 6.0–6.5; growing temperature 18–22 °C; ensure good airflow to reduce mould risk
    Sprouting Time 2–3 days after soak
    Harvest Time 8–10 days from sowing

    Health & Nutrition

    ABOUT

    The small-seeded black oil sunflower is the microgreens world's best-kept secret: a compact, densely sprouting variety that fills your tray with thick, bright-green cotyledons and snap-crisp stems in barely more than a week. Bite into a handful and you get a clean, roasted-nut flavour with a satisfying crunch — like eating a sunflower seed that somehow tastes fresh and green at the same time. Chefs love them as a garnish for their vibrant colour and structural hold on the plate, while home growers use them as a hearty salad base that can stand up to bold dressings without wilting. Small seeds mean you can fit more plants per tray, the germination is even and vigorous, and the harvest window is forgiving — start yours this week and you'll be snipping by the weekend after next.

    GROWING INSTRUCTIONS
    1 Measure out your seeds and rinse them thoroughly under cool running water for at least 30 seconds — sunflower hulls carry dust and natural residue that can encourage mould if left on. Then soak in cool, clean water for 8–12 hours. You'll notice the seeds plump slightly and a tiny white tip may just begin to peek out by the end of the soak — that's your germination engine firing up.
    2 Drain the soaked seeds well in a colander and leave them to pre-sprout for another 12–24 hours, rinsing 2–3 times. Once you see small white radicles emerging from most seeds, they're ready for the tray. This extra step dramatically reduces mould risk and gives you a head start on germination uniformity.
    3 Fill your tray with 2–3 cm of moist soil or coco coir (good drainage is essential — sunflowers hate waterlogged roots). Spread the seeds in a single, even layer across the surface — they can touch but should not pile on top of each other. Press them gently into the medium so every seed makes solid contact, then mist lightly from above.
    4 Stack a second tray on top and add a weight of around 2–3 kg. This gentle pressure encourages the radicles to anchor firmly into the growing medium. Keep the stack in a warm spot (18–22 °C) for 3–4 days. When you peek on day 2, you'll already smell that fresh, earthy green aroma building — it's a great sign.
    5 After 3–4 days, remove the weight and top tray. Your seeds will have cracked open and you'll see a dense forest of pale, curved shoots straining toward the light. Move the tray to indirect light or under grow lights for the first day, then full light from day 5 onward. Watch the cotyledons unfurl and turn a rich, glossy green within 24 hours — it feels almost magical.
    6 Water exclusively from the bottom by pouring water into your outer reservoir tray — target pH 6.0–6.5 and temperature around 18–22 °C. Check moisture daily; the medium should feel damp but never soggy. Good airflow around the tray is your best defence against mould, especially during the critical first days after uncovering.
    7 Harvest on days 8–10, when the bright-green cotyledons are fully open and firm. Use clean, sharp scissors and cut just above the soil line. Give the greens a quick rinse, shake dry, and use immediately — or refrigerate in an airtight container for up to 5 days. The flavour is at its absolute peak the moment they're cut, so taste a stem straight from the scissors. You've earned it.

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