Sunflower shoots
Helianthus annuus
Other names
Sunflower sprouts
Similar veggies:
Pea shoots, radish sprouts
A quick introduction
We grow microgreens in spring and late fall when the fields are not at their most abundant and we want to add something extra to our veggie boxes. They grow in large trays on the seedling tables of our greenhouse and they’re harvested just before the first true leaves appear. They can be tossed into a salad mix or used on sandwiches.
Storage
As with all microgreens we recommend washing sunflower shoots in cold water (we do pre-wash them at the farm), then dry them. It’s important to keep them in the fridge in a closed zip-lock bag or a closed container, or they won't stay fresh for much more than a day.
Season
Spring and fall
Suggestions for preparation
Microgreens are packed with flavour and boast a crunchy texture. They can be added to sandwiches and salads and are best enjoyed raw. Keep them in the fridge in a closed zip-lock bag or a closed container, or they won't stay fresh for much more than a day.
RECIPES
Here are Stadsgroenteboer Andres' basic guidelines to make a filling salad
Make sure you have at least a few of the ingredient types below:
-Crunchy & juicy elements like kohlrabi, carrots, turnips or summer purslane!
-Spicy elements such as mustard greens, rucola or radishes.
-Green elements like carrot greens, lettuce and radish tops (if very tender).
-Spring onions, chives or young garlic.
-Filling elements like roasted sunflower seeds, walnuts, hazelnuts, sprouts, tofu or mushrooms
-Some delicious edible flowers such as nasturtiums, borage or rucola flowers.
-A vinaigrette with good olive oil, vinegar, mustard, salt, pepper and whatever else you like.
And voilá, there you have your salad!