Sunflower microgreens are the young, edible shoots of sunflower plants, harvested just after the cotyledon leaves have fully developed, typically within 7-14 days after germination. These microgreens are known for their robust, nutty flavor and crunchy texture, making them a versatile addition to various dishes. Nutrient-dense, sunflower microgreens are packed with vitamins A, B, C, and E, as well as essential minerals like calcium, iron, and magnesium. They are also rich in protein and healthy fats. Commonly used in salads, sandwiches, and smoothies, sunflower microgreens add a nutritious boost and a delightful texture to meals. Their rapid growth and simple cultivation process make them a favorite among home growers and professional chefs. I personally love to use them in smoothies and as a replacement for lettuce in salads. These are the largest microgreens and they have a little crunch like lettuce.