Sunflower greens are a great way to enjoy your greens! We love them in salads or chopped slightly as a garnish on scrambled eggs or vegan dishes. These were grown with an inch of seed starting soil in a glass pie dish. The seeds are soaked overnight, then pressed into damp soil. Another glass pie plate is pressed down on top of the seeds. Once the seeds start pushing up the top pie plate, the top pie plate is removed and the seeds then go under a grow light. The shells are gently picked off over the next few days and the greens are cut at the soil level once they are green and before a second set of leaves appear. They will keep in the refrigerator for a week or so, if you can keep from eating them sooner!
