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Growing Sunflower Shoot Microgreens
We tend to know sunflowers as the beautiful flowers that we see while strolling through a trail, or neighborhood park. Sunflowers, although beautiful, aren’t just ornamental, but they can be used for other purposes too
Microgreens Facts
February 28, 2020
We tend to know sunflowers as the beautiful flowers that we see while strolling through a trail, or neighborhood park. Sunflowers, although beautiful, aren’t just ornamental, but they can be used for other purposes too. The use of sunflowers has been around since the time of American Indians. The American Indian tribes would often use it for cooking, snacks and medicinal purposes. Most of us are familiar with snacking on sunflower seeds or the use of the oil through cooking, but did you know that they are also gaining popularity during the first shoot. Did you know that you can actually consume the shoots? There are incredible health benefits that come from consuming sunflower microgreens. The shoots are high in unsaturated fats, fiber, protein, calcium, iron, and other nutrients.
Here are some facts about sunflower shoots:
Sunflower Sprouts contain approximately 25% protein and are a rich source of vitamins A, B complex, and E and minerals including calcium, copper, iron, magnesium, potassium, phosphorus and zinc.
Sunflower Shoots also contain, healthy fats, essential fatty acids, fiber, and phytosterols. Numerous clinical trials have demonstrated that daily consumption of foods enriched with at least 0.8 g of plant sterols or stanols lowers serum LDL cholesterol.
Both sunflower seeds and their shoots contain high amounts of vitamin E. Vitamin E works synergistically with vitamin C and selenium to reduce blood pressure, increase the elasticity of arteries and prevent heart disease.
The sunflower shoot is a natural expectorant for chest congestion: In Ayurvedic medicine, these sprouts are thought to have the ability to encourage clearance of the lungs. Natural expectorants may also be used as a preventative measure against lower respiratory infections to deter the invasion of pathogens.
Sunflower shoots at first may not look very impressive but when applied to food they tend to steal the show. Sunflower shoots tend to elevate any dish, from throwing a few on a simple salad to a Michelin star restaurant gracefully placing a shoot on top of something extraordinary. Sunflower shoots are graced with a nutty flavor and a crunchy texture.
We love sunflower shoots so we’ll be giving you some tips on how to grow them. Here are some of our tips on how to grow them.
Cycle: 9-11 days from seed to harvest
Soak:
Room temperature water, 8-12 hours
60 minute sanitize can serve as soaking
Key Growing Strategies:
Soak seeds in room temperature water
Minimized, but optimized light exposure
Do not let lodge when covered
Water stress leads to hardier shoots - they can recover from severe wilt in a matter of hours
Uncovering:
Sunnies should be uncovered when shoots are about 2 inches long or shorter.
A better indicator than shoot length is that they should be uncovered when still perfectly vertical and before the weight of covering trays causes them to lodge
light.
Minimum 2 days light in summer; 3-4 days better in winter, 4 days optimum, depending on conditions.
Double up cover trays to prevent light pockets through drainage holes.
Avoid excess or overly intense light as this can cause an undesirable texture.
Watering:
Do not water upon uncovering - give at least one-day stress
Water consistently afterward for good growth; wet soil also makes trays easier to clean
Be sure to water trays consistently - back of trays often neglected
Rotate trays 180 degrees every 2 days in winter growing conditions
Excess water in hot conditions creates rapid growth but a flavorless and inferior sprout
Drainage is crucial
Stressors:
Restricting water early in the uncovered stage leads to a redder stem and nuttier flavor
Colder weather stunts growth can also cause reddened stems
Excess heat causes rapid, weak growth
Disease:
Susceptible to mold with poor air circulation and warm, wet conditions
Mold susceptibility varies between seed lots
Minor disease can be present in 5-10% of trays with little effect on yield
Disease presence on new seeds is to be expected as they adapt to conditions in the greenhouse; 3-5 weeks may be required for the greenhouse ecosystem to adapt to new seeds
These are just some general tips on how to grow sunflower shoot microgreens. We’re in love with Sunflower shoots over here at Nick Greens. If you have any questions feel free to contact us.
Tags: microgreens sunflower micro shoots microgreen growingtips growingfood growing microgreens
Nick Greens Explains The Importance of Food Safety While Growing Microgreens Indoors
CCEA 2019, is the place to commit, learn and apply the bases of controlled environment agriculture (CEA) for owners and operators of greenhouses and vertical farms, and was held in Panama City from November 06 to 08, 2019
CCEA 2019, is the place to commit, learn and apply the bases of controlled environment agriculture (CEA) for owners and operators of greenhouses and vertical farms, and was held in Panama City from November 06 to 08, 2019
Podcast / Video: The Microgreens Show - Episode 6
This podcast is a basic introduction to microgreens
The Microgreens Show - Episode 6
August 24, 2019
The Grow Team was asked to be on Rock 107 WIRX Podcast #19 last week. This podcast is a basic introduction to microgreens.
Nick Greens
How-To: Microgreen Growing
Are you interested in growing microgreens indoor year round, or for the winter months? Today’s blog will help you make the right decisions while growing healthy and nutritional microgreens. Microgreens are most commonly harvested from leafy greens such as kale, arugula, radish greens and herbs. The taste of microgreens depends on the original vegetable. Microgreens have a very strong and concentrated taste of the original vegetable. This means that cilantro microgreens will still taste of cilantro, but with a stronger taste and condensed format.
Here are your instructions:
Get a 10 x 20 tray or container. 10 x 20 trays are the best, but my personal favorite are those clear plastic salad containers with a lid. It’s a little harder to harvest, and you may not get ideal air flow, but the lids are nice for keeping the seeds moist while in the germination stage.
Get a growing medium such as bio strate, burlap or soil. Pre-moisten your growing medium by soaking in a 5 gallon bucket or a big bowl. Keep the medium soaking for a couple of hours.
Place the growing medium in the tray and make sure to flatten the medium with your hands.
Sprinkle seeds over the top of the medium. Don’t worry about spacing. You’ll be harvesting so soon that a nice little carpet is what you’re going for. For best results use a spice shaker to spread the seeds evenly.
Spray your seeds with a spray bottle or water lightly and then spray the inside of your humidity dome. Cover your tray with the humidity dome and place in a dark location. Covering the tray helps keeps in the moisture, and the darkness helps the seeds to germinate.
Remove cover after seeds sprout, which should take a few days. Remove the cover and place in front of a sunny window sill.
Carefully water your microgreens. The best option is to bottom water, which is setting your tray with drainage holes in a sink of water and letting the microgreens soak it up. If you top water, be careful not to flatten the tiny greens.
Cut your microgreens with a sharp knife, most are delicious after they develop their second set of leaves, and are about 2 inches tall.
Eat your microgreens! You can eat them on sandwiches, in stir fry, on pizza, in green smoothies, in salads, or as a garnish or other ingredient.
These are simple and easy instructions for growing microgreens year-round. Microgreens can be a refreshing addition to your food in winter months when fresh produce isn’t always as available as it might be in the summer. If you have any questions don’t hesitate to reach out.
Category: microgreens
Teeny Greenie Farming: Local Farmer Producing Nutrient-filled Microgreens
She grows "microgreens". Research shows that the first leaves of a plant have up to 40 times the nutrients of a full grown vegetable.
by Kathryn Daniel
July 21, 2018
ALLENTOWN, Fla. (WEAR) — Virginia Bates raises about a dozen crops. She listed off just a few for us, "Radish, broccoli, kale, bok choy, arugula."
Her dozen or so varieties aren't grown in fields or even a greenhouse, but in a small, insulated "grow" shed.
Bates laughed, "This is the type of farming that anybody can do. I think that's what appealed to me, you can farm in heels if you want."
Bates plants and harvests every week and loves her work.
"My goal is to get people to think about what they put in their bodies," she explained.
She grows "microgreens". Research shows that the first leaves of a plant have up to 40 times the nutrients of a full grown vegetable.
She elaborated, "A handful of broccoli microgreens is like eating a pound and a half of mature broccoli. That's crazy."
Once a vegetable reaches "adult" status, its nutrients are spread throughout the entire item. Bates said with micro greens, all of that goodness is condensed into the first, tender shoots.
Bates calls her product "Super Teenie Greenies." She harvests between every seven to ten days to get the maximum nutritional punch.
Bates detailed that anytime a crop is grown without soil, it's done so hydroponically. The medium she grows in only looks like dirt.
"It is organic ground coconut husks," she revealed.
Bates supplies several local restaurants and Ever'man Cooperative Grocery weekly. She and her assistant, Jewel Owens, set up shop at the Palafox Market every Saturday.
Jewel's favorite variety is the kale and spicy mustard combo.
The teenager grinned, "I really like the taste. I like how nutritious they are for you. Normally things that are super nutritious don't taste as good, but these are really, really good."
Bates said many parents buy the Super Tennie Greenies and "sneak" them into smoothies, in sauces and on pizza for their children to get a ton of vitamins and minerals.
She sells a "grow kit" and is shipping them all over the country, which makes this fifth generation farmer feel proud of her healthy fare.
She said, "To hear that my product is able to impact their daily life and make them feel better in a real way that's backed by science."
Different Types of Microgreens Seeds
Different Types of Microgreens Seeds
June 12, 2018
This blog will highlight a range of microgreens seeds that can be grown indoors. There are many varieties that can be experimented with. While there are a few different methods used to grow microgreens, our experience is with using high-quality microgreens pad.
Brassicaceae family
(Cauliflower, broccoli, cabbage, watercress, radish, and arugula)
Arugula
Growing Advice
* Can germinate in temperatures as low as 45 degrees F.
* Easy and fast crop to grow.
* Seeds are relatively cheap.
* Make sure you use the right amount of seeds.
Harvesting Advice
* Normally quick and simple to harvest.
* Shortage of air flow makes this crop vulnerable to rot.
Asteraceae family
(Lettuce, endive, chicory and radicchio)
Endive
Growing Advice
* Germinate and grow in cold conditions.
* Over seeding can lead to stunted growth
* pH sensitive, so please keep it under 7.
Harvesting Advice
* Due to how close endive grows to the medium, use a microgreens pad.
* Endive doesn't produce a long stem like other seedlings but instead stays short and wide, so you'll want to harvest close to the microgreens pad.
Apiaceae family
(Dill, carrot, fennel and celery)
Celery
Growing Advice
* Keep celery in consistent temperatures.
* Celery is a slow grower. It can be slow to germinate and slow to mature.
* Because of it's small cotyledons it is a crop you will definitely want to grow to its true leaf stage.
* A intricate crop, celery can be easily stunted. Optimal conditions are compromised, it can turn yellow and stop growing.
* pH sensitive, so please keep it under 7.
Harvesting Advice
* Harvest close to the medium.
* Celery micros are compact and extremely lightweight.
* Harvest below the cotyledons to make sure you are cutting the entire seedling with its true leaf.
Amaryllidaceae family
(Garlic, onion, leek)
Leek
Growing Advice
* Rinse your seeds to remove dust or debris.
* Soak your seeds for 8-12 hrs. before germination.
Harvesting Advice
* Harvest them close to medium.
* Transfer the microgreens to a plastic bag or clam shell before refrigeration.
Amaranthaceae family
(Amaranth, quinoa swiss chard, beet and spinach)
Amaranth
Growing Advice
* Keep celery in constant temperatures.
* You can harvest it at the cotyledon stage or allow it to mature and grow true leaves for a different texture.
* Amaranth is a summer crop and prefers the heat, avoid growing it in the winter months.
* Grown as a grain in dry climates, amaranth doesn't like constant soil saturation.
Harvesting Advice
* Harvest close to medium.
* Amaranth is very lightweight and is generally used solely as a slash of color rather than adding to the weight of a mix.
Cucurbitaceae family
(Melon, cucumber, and squash)
Melon
Growing Advice
* Keep medium between 80-90 degrees F.
* Once seed germinate, lower medium temp.
Harvesting Advice
* Harvest close to medium
* Transfer the microgreens to a plastic bag or clamshell before refrigeration.
Cereals such as rice, oats, wheat, corn, and barley, as well as legumes like chickpeas, beans and lentils, are also sometimes grown into microgreens.
If you enjoyed this, you might also enjoy these post:
"Basic microgreens materials" "Growing microgreens at home"
Tags: growingmicrogreensathome microgreens microgreensgrower