Name: Sunflower shoots — the crisp, nutty-tasting young seedlings of the sunflower plant (Helianthus annuus), grown from unhulled sunflower seeds and harvested at 7 to 10 days, when 5 to 10 cm tall, with two small leaves. They are a type of microgreen.
Description
Sunflower shoots became popular with raw-food enthusiasts and in restaurants in the late 20th century, and are grown in trays of soil or on mats from black oil sunflower seeds. They are crunchy and juicy, thicker and heartier than most microgreens, with a nutty, sweet, slightly fresh flavour that tastes a little like sunflower seeds.
They are among the sturdier microgreens, with a crisp texture, and keep well in the fridge for several days after harvest. They are used in salads, sandwiches, wraps and as a garnish.
Main nutrition value
Sunflower shoots provide vitamin C, vitamin E, folate, and a little protein and minerals, in small servings, with some nutrients higher than in the seed.
How best to be consumed
Sunflower shoots are eaten raw and fresh.
- Add a handful to salads, sandwiches, wraps and grain bowls for crunch.
- Top avocado toast, soups and eggs with them.
- Blend into green smoothies and juices.
- Grow at home on a tray of damp soil with soaked seeds, harvesting in about a week.
- Rinse well, and store in the fridge with a paper towel to absorb moisture.
Overconsumption could cause…
Sunflower shoots are safe in food amounts, with a hygiene point.
- Food poisoning risk from seeds and warm, humid growing conditions, which is a particular concern for pregnant women, older people, young children and people with weak immune systems.
- Allergic reactions in people allergic to sunflower seeds.
- Mould in home-grown trays if kept too wet and poorly ventilated.
- Small servings that make little difference to total vegetable intake.
Wikipedia — Sunflower, used for origin, naming and history: https://en.wikipedia.org/wiki/Sunflower
Comments
No comments yet.
Log in to leave a comment.