Delicious nutty sunflower taste in a crunchy microgreen!
- Days to Sprout 8 to 10
- Soak Time 4-8 hours
- Yield 1/4 cup seed yields approx. 3 cups of sunflower shoots
- Storage Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!
Great source of protein and an excellent source of vitamins B6, and E, calcium, iron, magnesium, niacin, phosphorus, potassium, and dietary fiber.
- SOAK- Cover the bottom of the sprouting tray with one single layer of seed. Place the tray and seeds in a dish of water and soak for 4-8 hours. (Alternatively, once you’ve measured your seeds in the tray, you can put the seeds in a bowl, fill the bowl with water, and soak for 4-8 hours.) Drain well.
- RINSE – Twice a day, rinse the seeds. Either rinse under a tap of running water, or use a spray bottle to mist well. Tip the tray to the side to drain well.
- ENJOY – Ready to eat in 4 or 5 days. Refrigerate to store. Sprouts can be refrigerated for up to two weeks in a sealed container. (Sprouts store best when they are fairly dry- do not store immediately after rinsing.)
- TIP for the crunchiest sunflower shoots: Once the roots start to to grow through the bottom holes of the tray, put the sprouting tray in a larger tray, such as a glass baking dish. Fill the larger tray with 1/4″ water. This will allow the roots to take up extra water and give the best tasting water-grown sunflower shoots!