Sunseed Sunflower is a full-sun annual that thrives on minimal water once established, making it a low-maintenance addition to gardens in nearly any climate. This cultivar of Helianthus annuus produces flowers ideal for cutting and seed harvest, with gray and white striped seeds that are particularly prized for eating. Direct sow after soil warms to 55°F, space plants 3 inches apart in rows 30 inches apart, and you'll have cheerful blooms ready to cut in the morning.
3
Full Sun
Low To Moderate
2-11
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High
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The gray and white striped seeds of Sunseed Sunflower are the standout feature for seed-eating gardeners, offering both visual appeal and culinary reward. Because cutting the mature central flower head actively promotes side-shoot flower production, a single planting delivers multiple harvests throughout the season. This variety responds beautifully to deep but infrequent watering, which encourages strong stems and robust root systems.
Sunseed Sunflower excels as a cut flower and as a seed crop for eating. Cut the blooms in the morning just after they open, and the distinctive striped seeds can be harvested, dried, and enjoyed fresh or roasted.
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Direct sow in the garden as soon as soil warms to at least 55°F. Space seeds 3 inches apart in rows spaced 30 inches apart.
For cut flowers, harvest in the morning just after blooms open using a clean knife. For seed harvest, cut the flower heads when the bracts begin to shrivel, then hang the heads upside down in a barn or shed to dry. Once completely dry, rub the seeds off the heads. For eating, soak the seeds overnight in 1 gallon of water, then salt and dry according to preference.
Cutting the mature central flower head promotes side-shoot flower production, effectively extending your harvest. Deadhead spent flowers or harvest them at peak bloom for fresh arrangements.
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