Sunflower Valentine Seeds - Helianthus annuus

Helianthus annuus 'Valentine' is wonderful variety that features pale yellow blooms on bushy, well-branched plants. Pollen-free, ideal for cutting! Sunflowers are popular annuals that are generally direct sown in spring in ordinary, well-drained garden soil.

The Sunflower, or Helianthus annuus in latin, is a large annual plant belonging to the Asteraceae family, native to the Americas. It has long been domesticated for its edible seeds and is now cultivated on a large scale for its oil. 'Valentine' rapidly grows to a height of 1.50 m. It produces several flowerheads (capitulum) per stem, each measuring about 15 cm across. The external petals (technically, ray flowers) are pale lemon yellow, arranged around a very dark brown central disc. The flowering period lasts from July to September. The floral stems are strong and well-branched, covered in simple, alternate to opposite heart-shaped green leaves. They are carried on a fairly long petiole and are rough to the touch.

This easy-to-grow plant, with its large seeds and cheerful disposition, is perfect for introducing children to gardening. It is particularly suited to sunny borders and summer bedding schemes. All it requires is a healthy dose of sunshine and moist, well-drained soil. Its flowers make fabulous arrangements combined with fern leaves, goldenrod, statice and carnations for example.

Good to know: Before flowering, sunflowers famously optimize their growth by following the course of the sun in a phenomenon known as heliotropism. All summer long, sunflowers attract pollinating insects and butterflies into the garden, improving its ecosystem and encouraging fruit set in the orchard or vegetable patch. The oil-rich seeds are a favourite with garden birds (nuthatches, tits, finches, sparrows, blackbirds etc.). Harvest them after flowering to provide birds with a valuable food source during the cold winter months.

Cooking with sunflowers:

Sunflower buds, petals and seeds are all edible. Brighten up green salads with a few nutty-flavoured petals. The green buds have a Jerusalem artichoke taste when blanched and tossed in garlic butter. Unhulled seeds can be eaten both raw and grilled.