Sunflowers can grow to be 12 feet tall.
Sunflowers are native to North America. Carbon dating puts sunflowers in the Native American culture as long as 3,000 years ago. Sunflower seeds were eaten, their oil was extracted and they were ground into flour. There are many varieties of sunflowers, a number of them ornamental. While all sunflowers produce sunflower seeds, not all produce them in quantities great enough to consider for harvest. A large variety sunflower can produce as many as 2,000 seeds per head.
Instructions
1. Select your sunflower seeds. The most popular types for eating are black seeds with a white stripe down the center. These are often called confectionery seeds. Ask for help at your local garden center if you are unsure. The seeds you plant will be the same as the seeds you harvest for eating.
2. Choose your garden space. Sunflowers grow almost anywhere but flower best in full sun. Till or dig up the space you have chosen. Adding compost or aged manure to your garden space is always good for plants and will help them retain moisture.
3. Plant as many sunflower seeds, or plants if you are transplanting, as you can in your garden space. Plants should be spaced about 18 inches apart for smaller varieties and two feet for larger ones. Follow the planting instructions on your seed package to be sure. Push the seed in about one inch and cover with soil.
4. Supplement with water as needed. Sunflowers do not need a great amount of water to flourish, but they shouldn't be left to dry out during dry spells.
5. Weed your sunflowers often as weeds compete with them and take away their nutrients. Mulch between plants with hay, straw or newspaper to keep the weeds down.
6. Harvest your sunflowers in the fall after the flowers have turned their heads down and the florets in the center have shriveled up. Cut the head with about one foot of stem remaining and hang it to dry further in a warm, well-ventilated place. The attic or top of a garage works well for this. Place paper underneath the seed heads to catch seeds that fall out during the drying process. Once seeds are fully dry, typically about a week after harvesting, shake them off the heads. Then you can roast and package or keep in a paper bag in a cool, dry place until you are ready to use them.
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