Sunflowers in the Garden

Written by Jungle Jim

Sunflowers are a quintessential symbol of summer. Whether growing for eating, beds, borders, boquets or for the birds, there’s the right kind of sunflower for any area.

Prepare a site: Sunflowers grow fast and are tolerant of most soil types, but do best in a sunny spot with fertile, well drained soil. We recommend amending your native soil with Paydirt with Soil N Rich and starter fertilizer like Master Start.

Select a variety: Popular cut flower types have long stems and smaller flowers (look for pollenless types for less mess), whereas seed types usually have larger flowers. We carry several specialty varieties through our Annies Annuals and Perennials selection (like ‘Jade,’ ‘Delta Sunflower,’ and ‘Cappuccino’) as well as over a dozen varieties of seeds. Small selections for beds include ‘Elves Blend,’ and ‘Sunspot.’ Mid-sized varieties for backs of beds or short borders include ‘Peach Passion,’ and ‘Teddy Bear.’ For giant plants, try ‘Mammoth Russian’ or ‘Mammoth Gray Stripe,’ ‘Evening Sun,’ or ‘Flash Blend’ mixes.

Seed Harvesting (from Sunset Magazine): Cover flower heads with burlap, cheesecloth or a paper bag as soon as the petals begin to fall so birds and squirrels can’t steal the seeds. When the shells are plump (but not yet dry and loose), cut off the head. Store at room temperature in a dark place until shells are completely dry (three to four weeks). To remove the seeds, firmly massage flower head with gloved hands.

Roast seeds in a 4-quart pot filled with 2 quarts water, add ¾ cup salt and 3 cups seeds. Bring water to a boil, then reduce heat and simmer 1 hour. Drain seeds and dry well on paper towels. In a 300° oven, bake seeds on a large cookie sheet, stirring frequently until crisp, about 1 hour. Remove seeds from oven, let cool, and store in an airtight container.

Jungle Jim