Types
There are tons of varieties of sunflowers available today, so there’s bound to be one that fits your garden. Choose between those with branching stems or single stems, those that produce ample pollen for pollinators or are pollen-free (best for bouquets), those that stay small or tower above the rest of the garden, or those that produce edible seeds!
Everyone is familiar with those huge sunflowers that grow on towering 8-foot-tall stalks. But did you know some varieties top off at a modest 15 inches? Sunflowers are a diverse bunch!
- The towering ‘Mammoth’ variety is the traditional giant sunflower, sometimes growing to over 12 feet tall. Its seeds are excellent for snacks and for feeding the birds, too.
- ’Autumn Beauty’: One of the most spectacular cultivars, the ‘Autumn Beauty’ has many 6-inch flowers in shades of yellow, bronze, and mahogany on branching stems up to 7 feet tall.
- ’Sunrich Gold’: An excellent flower for bouquets and arrangements, this sunflower grows to be about 5 feet tall and produces a single 4- to 6-inch flower. The big, no-mess, pollenless flowers have rich, golden-yellow rays and green-yellow centers. This variety is wonderful for arrangements.
- ’Teddy Bear’: Just 2 to 3 feet tall, this small sunflower is perfect for small gardens and containers. The fluffy, deep-gold, 5-inch blossoms on branching stems last for days in a vase.
If the sunflower stalk is just broken and bent, you could try to splint the stalk against a popsicle stick or a BBQ skewer. Gently wrap the stalk to the support where the break in the stem is located to see if the stalk can be cured. If it's clearly cut off, cut the stalk cleanly to just above some leaves on the stalk and it might grow up with a lot of sunflower heads.
Sunflower oil is awesome. Very healthy. To make cooking oil, you need to use the black seeds, not the confectionary seeds you find in the supermarket and you also need a mechanical press. Typically, it takes about 28 to 30 pounds of seed to make a gallon of oil. After the sunflower heads fall over, harvest the seeds. You just cut off the head of the sunflower plant with a knife and shake the seeds into a bucket. Dry your seeds first on a baking sheet or wood for a day in the sun. Don't let the birds get those seeds! Then you take the press to crack your seeds. This is manual and a lot of cracking! About 20 minutes of cracking gives you a (two-liter) soda bottle's worth of pressed sunflower seeds which provides about 12 ounces cooking oil. Pour the sunflower oil into mason jars and screw the lid on firmly. Store in the cupboard shelf until ready to use. The oil should be viable for at least two years.
- « Previous
- 1
- 2
- …
- 10
- Next »



Comments