Black Oil Sunflower is a compact, open-pollinated sunflower grown for its nutrient-dense seeds across USDA zones 2 through 11. This frost-tender annual thrives in warm conditions (germinating between 50 and 75°F) and reaches harvest readiness in just 7 to 21 days when started indoors, making it one of the quickest crops from seed to table. The variety's moderate water needs and adaptability to soil pH between 6.0 and 7.5 mean it fits easily into most garden plans, while its compact growth habit suits both traditional beds and container growing.
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Moderate
2-11
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Moderate
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Black Oil Sunflower seeds carry a mild, nutty flavor that makes them as rewarding to eat as they are simple to grow. The variety's exceptionally fast timeline from sowing to harvest (7 to 21 days for microgreens or shoots) means you can have fresh, tender growth ready to cut within weeks of planting. Its frost-tender nature means warm-season timing, but the broad hardiness range (zones 2 to 11) and moderate water demands make it accessible to gardeners across nearly the entire continent once conditions warm.
Black Oil Sunflower is primarily grown for its tender shoots and microgreens, harvested when growth reaches 3 to 6 inches tall. The mild, nutty seeds and shoots add a pleasant flavor and texture to salads, sandwiches, and grain bowls. Gardeners and growers value the variety for quick indoor or greenhouse production, making it a staple for those interested in year-round microgreen cultivation or supplementing fresh greens during colder months.
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Soak Black Oil Sunflower seeds for 8 hours in fresh water before sowing (do not reuse the soaking water). Fill flats with 1 to 1.5 inches of soilless media. Sow seeds thickly, lightly press them into the soil, and cover with an inverted tray to maintain humidity. Keep the tray in place for 2 to 3 days or until germinating seeds lift it upward by about an inch, then remove it. Keep soil moist by misting regularly or using a leak-proof tray for bottom watering. Maintain temperatures between 50 and 75°F during germination.
Transplant hardened seedlings outdoors once soil temperatures reach 65°F (18°C) and all frost danger has passed. Harden off indoor-started plants by gradually exposing them to outdoor conditions over 7 to 10 days before planting in the garden.
Direct sow outdoors in warm soil (65°F or warmer) after the last frost date for your zone.
Harvest shoots when they reach 3 to 6 inches tall, depending on your preference for tenderness and market standards. Using a sharp harvest knife or scissors, cut the shoots just above the soil line. The entire process from sowing to harvest takes 7 to 21 days. Immediate cooling and storage in sealed containers or plastic bags in the refrigerator will preserve quality and freshness.
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