|
How to grow Sunflowers :
My passion for sunflowers, those beautiful radiant summer
flowers that brighten up the garden, first began when I was a child. I was
fascinated by the fact that from just a few relatively small seeds, I could grow
the most amazing giants. The cottage gardens of old would surely not give the
same beautiful display each summer, without one or two of these tall statuesque
plants.
If you prefer to look down on your plants rather than
admiring them from below looking skywards, then the smaller and dwarf varieties
are for you! There are plenty of stunning varieties in bright, rich yellows,
deep orange, coppery reds and browns. The sunflower gets its name from the Greek
words Helios meaning sun and anthos meaning flower. There are some 67 species
within the Helianthus genus. Most oilseed and ornamental sunflowers are
Helianthus annuus.
SUNFLOWER FACTS:
It is thought that cultivation of sunflowers may predate that of many of the
crops used by our forefathers, such as corn, beans and squash. In many countries
the seeds of sunflowers were roasted and ground into a fine meal for baking, or
used to thicken soups and stews. Roasted and crushed sunflower hulls (thin shell
which encases the seed within) were steeped in boiling water to make a
coffee-like beverage. Dye was extracted from the hulls and petals. Face paint
was made from dried petals and pollen. Oil, extracted from the ground seeds by
boiling, provided many tribes people with cooking oil and hair treatment.
Medicinal uses included everything from wart removal, to snake bite and
sunstroke treatment. In Peru, the Aztecs worshiped sunflowers, they placed
sunflower images made of gold in their temples and crowned their royal
personages in the bright yellow flowers.
When the sunflower was first sent to Europe, it was mainly
grown as a garden flower. It was not used as an edible crop again until it
reached Russia. In Russia, the Holy Orthodox Church forbade the use of many
foods, including many rich in oil, during Lent and Advent. The Russians eagerly
accepted the sunflower as an oil source that could be eaten without breaking the
laws of the church. Sunflower seeds became a snack food even then and in many
countries it is still a popular snack today, without doubt, it is healthier than
many of the sweet treats and snacks so popular in Britain. In many parts of
Europe sunflowers provide leaves for smoking and flower buds for salads.
Commercial sunflower crops are of two types. One is to produce edible seeds and
the other is for oil seed crops. The large grey striped seeds used for eating,
make about 25% of sunflower crops and the other 75% is for sunflower oil.
Worldwide more than five million metric tons of sunflowers seeds are grown each
year. The best varieties developed in Russia contain about 50% oil and are
superior quality for cooking. The oil from sunflower seeds is high in
polyunsaturated fats. It is light and pale in colour, a low level of saturated
fats, a neutral taste, and is able to withstand high cooking temperatures. In
health conscious households around the world, because it is light, it is
generally preferable to animal fats for cooking.
The small black seeds of oilseed sunflowers are also a favourite with the birds.
Sunflower seeds are high in energy and provide many of the nutrients that most
wild birds need. The seed makes excellent chicken-food and feeding fowl on
bruised sunflower seeds is well known to increase their laying power.
The types of sunflowers grown as a food crop are also known as non-oilseed
sunflowers. These produce larger black-and-white-striped seeds, which are either
sold plain or roasted and may be salted for extra flavour.
Hybrid sunflowers now dominate commercial production as well as ornamental
sunflower varieties. One variety that has survived over a very long time is
'Mammoth Russian', it is offered by seed companies but is known by many names
such as 'Russian Giant', 'Tall Russian', 'Russian Greystripe', or simply
'Mammoth'. An ornamental variety that has survived is Helianthus debilis
'Italian White'. In the last few years, three new types have been introduced
into the market. The first has a sturdy central stem that produces multiple
branches with many flowers. The result is a showy garden plant that is excellent
for cutting. Staking is not required. The second type is a dwarf plant that
reaches only 1 to 2 ft. (30cm-60cm) tall. These dwarf varieties are wonderful
for use in small gardens and containers. The third type is the "pollenless"
varieties bred for their use as cut flowers. Being without pollen takes away the
risk of staining cloths and soft furnishings, which often happens when
Sunflowers are brought into the home.
SUNFLOWER CULTIVATION:
Sunflowers are easy to grow provided they have direct sun. Well-prepared, rich,
fertile soil will yield large flower heads and the meatiest seeds. Young
seedlings can withstand light frosts so seeds can be planted out in April. Tall
growing varieties should be thinned to stand 2 to 2 ½ ft. (60cm-75cm) apart in
the garden and if you are not growing one of the varieties that do not require
staking, dwarf varieties fall into this category, then it is better to stake to
help support the seed head under windy conditions. The sunflower is phototropic
when the plant is in the bud stage, meaning that it tends to follow the movement
of the sun from east in the morning to west in the afternoon. Once the flower
opens, most sunflowers face east.
SUNFLOWER HARVESTING:
A sunflower is ready to harvest when the back portion of the
head turns brown. If the weather is warm and dry, the best plan is to leave the
plants alone, so that the ripening process can be carried out naturally, the
heads being cut when about to shed their seeds.
When the head shrivels and the seeds are ripe, cut the plants
at the ground level, standing them with their heads uppermost, like shocks or
sheaves of corn. If you keep rabbits or poultry the cut leaves can be striped
off and fed to them. When the heads are thoroughly dry, cut them off and thresh
out the remaining seeds by standing each head on its side and taping it with a
mallet. Store the seeds in paper bags, in a dry place. The two important things
to remember are that the seeds are not ready if they are difficult to remove
from the head, and they will not keep very long if not dry when stored.
If the weather is dull or wet, unfavourable for ripening seed out-of-doors,
hasten the ripening by cutting the plants at ground level and take them into a
cool, dry, place to dry out; make sure that the store is well ventilated. When
the heads shrivel, cut them off and complete drying in a very slow oven. Place
the heads in single layers on the shelves of an oven set at the lowest setting,
leaving the door slightly open.
SUNFLOWER NUTRITION INFORMATION:
There are approximately 560 calories in a 3-½ ounce serving
of sunflower seeds; they contain 47% fat.
MORE SUNFLOWER FACTS:
The tallest sunflower grown on record was 25 ft (750cm) tall and was grown in
the Netherlands.
The largest sunflower head on record measured 32-½ in. (80cm) across its widest
point and was grown in Canada.
The shortest mature sunflower on record was just over 2 in.
(50mm) tall and was grown in Oregon using the Bonsai technique.
Sunflowers are a good bee plant, as it provides hive bees with large quantities
of wax and nectar.
Sunflowers, when the stalks are dry, are as hard as most woods and therefore
make an excellent fire; the ash obtained after burning is rich in potash. The
ash should be either spread at once or stored under cover; if left exposed to
rain, the potash will be washed away and the ash rendered of little value. It
can be used particularly on potato or other root crop in the following season,
being spread before the crop is planted, at the rate of from 3 oz. to the square
yard. Shredded stalks make good mulching material.
ROASTED SUNFLOWER SEEDS:
Roast the seeds in a frying pan at low heat, or in a shallow pan in the oven at
300 degrees Fahrenheit for 30 to 40 minutes.
Mix one-cup of seeds with two teaspoons vegetables oil and one-teaspoon salt.
Heat and stir continuously in the frying pan until they are hot.
Stir every 10 minutes to prevent scorching in the oven, more frequently in a
frying pan on top of the cooker.
Article
©MrsGreenFingers.co.uk 2005 No Unauthorised Distribution in full or
in part without express written permission.
|
