GROWING SUNFLOWERS
The sunflower is native to North America, and was used by early North AmericanIndians for food and pressed to make hair oil. Meal from processed seed has been used
for livestock feed. Today, whole seeds are used for oil, bird seed and
snacks. The seeds are a rich source of
calcium plus 11 other minerals.
The sunflower is valuable for forming a background screen in gardens. A rapid grower,it reaches a height of 8 to 12 feet in rich soil. Sunflowers can be planted between groups of shrubs.
When growing sunflowers for bird food or human consumption, select the
confectionery types over the oil types.
Sunflowers do best when grown in soils with adequate water-holdingcapacity. They will tolerate a wide range of soiltypes. The plant's roots go deep and spread extensively, so the sunflower can withstand some drought. Sunflowers should not be water stressed during the critical period; about 20 days before and after flowering.
Plant seed into moistened soil one to two inches deep, but no deeper than
three inches. Space seed 12 inches apart in rows spaced 2 to 2 1/2 feet
apart. Plants grown for large heads should be spaced farther apart or
scattered around the garden.
Seed can be started in four-inch peat pots and transplanted outdoors. Transplants may grow taller and flower sooner than seedstarted plants. They should start to flower in ten weeks.
Seeds
A check of the flower head will indicate maturity; florets in the center of the flower disk are shriveled, heads are downturned, and a lemon yellow color is on the
backside. Pull a few seeds and split them with a knife to check if seed meat
has filled. Poorly filled seeds may be due to a lack of pollinating insects.
To harvest, cut the seed head with about a foot of stem attached and hang in
a warm, dry, well-ventilated place. A paper bag with holes or cheesecloth can be placed over the heads to catch falling seeds as they drop during drying. Seed heads can be allowed to ripen on the plant.
.
Raw mature seeds may be easily roasted. Cover the unshelled seeds
withsalted water (2 qts. of water to 1/4 to 1/2 cups salt). Bring to a boil
and simmer two hours or soak in a salt solution overnight. Drain and dry on
absorbent paper.
Put sunflower seeds in a shallow pan in a 300 degree F oven for 30 to 40
minutes or until golden brown, stirring occasionally. Take out of oven and
add one teaspoon of melted butter or margarine to one cup of seeds. Stir to
coat. Put on an absorbent towel. Salt to taste.
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