Edible Parts: Flowers  Oil  Seed  Stem
Edible Uses: Coffee  Oil

Seed - raw or cooked[4, 14, 94, 101, 183]. A delicious nut-like flavour, but very fiddly to extract due to the small size of the seed. Commercially there are machines designed to do this. Rich in fats, the seed can be ground into a powder[95], made into sunflower butter or used to make seed yoghurt. When mixed with cereal flours, it makes a nutritious bread[244]. Cultivars with up to 50% oil have been developed in Russia[218]. The oil contains between 44 - 72% linoleic acid[218]. The germinated seed is said to be best for seed yoghurt, it is blended with water and left to ferment[183]. The sprouted seed can be eaten raw[183]. A nutritional analysis of the seed is available[218]. Young flower buds - steamed and served like globe artichokes[2, 85, 101, 117, 183]. A mild and pleasant enough flavour, but rather fiddly[K]. Average yields range from 900 - 1,575 kg/ha of seed, however yields of over 3,375 kg/ha have been reported[269]. A high quality edible semi-drying oil is obtained from the seed[4]. It is low in cholesterol[244], and is said to be equal in quality to olive oil[4]. Used in salads, margarines, or in cooking[2, 34, 46, 57, 94, 95, 183, 269]. The roasted seed is a coffee and drinking chocolate substitute[4, 7, 100, 102]. Another report says the roasted hulls are used[183]. The leaf petioles are boiled and mixed in with other foodstuffs[7]. The mature seeds are edible raw or cooked. They may be roasted, sprouted, ground into meal, processed into seed butter, or pressed for oil. Wild seeds are smaller than those of cultivated confectionery types but have a similar flavor and nutritional composition [2-3]. Ray petals may be used sparingly as colorful garnishes. Very young unopened receptacles can be boiled and eaten, but they are often tough and resinous. Leaves are edible according to some references, although their rough hairs, bitter resins and chewy texture make them unsuitable for most meals [2-3]. Edible Uses & Rating: Common sunflower deserves an edibility rating of 5/5, based primarily on its seeds. They are energy-dense, rich in oil and protein, produced in substantial quantities, and easy to store once thoroughly dried. This rating does not apply equally to the foliage and flower heads. Leaves and receptacles are generally poor wild vegetables and would rate closer to 1/5 or 2/5. Their inclusion in edible-plant lists should not distract from the superior value of the seed crop [2-3]. Taste, Processing & Kitchen Notes: Mature kernels have the familiar mild, nutty and oily flavour of cultivated sunflower seed. Light roasting develops a fuller aroma and crisp texture. The high oil content means they can scorch quickly, so moderate heat and regular stirring are preferable. Wild seeds are enclosed in dry fruits called cypselae. Their shells are thinner and often hairier than those of cultivated varieties. Whole cypselae can be chewed and the shells spat out, but the rough hairs may irritate the mouth and throat. Traditional separation may involve coarsely crushing the cypselae and placing the mixture in water. Kernels often float more readily than broken shells, although the process is imperfect. Winnowing, skimming, settling and repeated sorting may all be needed. The leaves commonly have an artichoke-like undertone, but this is overwhelmed by resinous bitterness. Boiling softens the surface hairs without reliably removing the acrid compounds. Young and mature leaves may be equally unpleasant. Immature flower heads are similarly resinous and fibrous, making them inferior substitutes for artichokes. Cultivated dried sunflower kernels are highly nutritious. A 100 g serving provides approximately 584 kilocalories, 20.8 g protein, 51.5 g fat, 20 g carbohydrate and 8.6 g fiber, together with substantial vitamin E, magnesium, phosphorus, potassium, iron and zinc. Wild seeds are likely to have broadly similar qualities, although their smaller size and variable growing conditions affect yield and composition. Seasonality (Phenology): Seeds germinate after soil temperatures rise in spring. Flowering usually begins in summer and can continue into autumn. Individual heads contain many disk florets that mature progressively from the outside towards the center. Seeds are ready when the backs of the heads turn yellow-brown, the floral parts dry, and the kernels become firm and filled. Wild populations may mature unevenly, requiring repeated harvests. Waiting too long allows birds, rodents, and strong winds to remove much of the crop [2-3]. Safety & Cautions (Food Use): Sunflower seeds are widely eaten and generally safe. People with sunflower-seed allergies should avoid them. Moldy, rancid, or badly discolored seeds should be discarded. The hairs and fragments from wild shells may irritate the throat or create a choking risk. Shells are best removed or spat out rather than swallowed in quantity. Sunflowers can absorb elements and pollutants from soil and have been investigated for phytoremediation. Do not harvest food from contaminated industrial ground, mine waste, heavily polluted roadsides or sites treated with herbicides [2-3]. Harvest & Processing Workflow: Harvest mature heads before heavy seed loss begins. Gloves are useful because the stems, leaves, and receptacles can be coarse and abrasive. Cut the heads with a short section of stem and dry them under cover in a well-ventilated area. Rub or knock the cypselae from the dry receptacle. Winnow away loose chaff and inspect the seeds for mold or insect damage. Seeds can then be roasted in their shells, cracked, ground, or processed through flotation. Drying must be complete before storage because the oily kernels become rancid or moldy if moisture remains. Cultivar/Selection Notes: Common sunflower has been extensively domesticated. Confectionery cultivars produce large striped seeds suited to eating, while oilseed cultivars generally produce smaller black seeds with high oil content. Ornamental varieties vary in height, branching, flower color, and pollen production. Wild forms offer local adaptation, genetic diversity, and tolerance of difficult conditions, but produce smaller seeds. Gardeners focused on food production should choose named confectionery or oilseed cultivars rather than rely on wild roadside populations. Look-Alikes & Confusion Risks: Common sunflower resembles other Helianthus species and several yellow-flowered members of related genera. True sunflowers generally have fertile disk florets, sterile ray florets, chaffy receptacles, and angular cypselae bearing two readily detached awns. Common sunflower is usually distinguished by its annual habit, coarse broad leaves, rough branching stems, and relatively large heads. Hybridization with prairie sunflower can produce intermediate plants, making exact identification more difficult where both species occur. Traditional/Indigenous Use Summary: Sunflower was one of the major crops developed by Indigenous peoples of North America. Seeds were roasted, ground into meal, mixed with other foods, made into cakes, and processed for oil. Different communities also used sunflowers for dye, medicine, and ceremonial purposes. Its domestication represents a major achievement in Indigenous agriculture. Modern global sunflower production is built upon crop development that began in North America thousands of years ago [2-3].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Antipsoriatic  Antirheumatic  Diuretic  Expectorant  Febrifuge  Malaria  Stomachic

A tea made from the leaves is astringent, diuretic and expectorant, it is used in the treatment of high fevers[222]. The crushed leaves are used as a poultice on sores, swellings, snakebites and spider bites[222, 257]. The leaves are harvested as the plant comes into flower and are dried for later use[238]. A tea made from the flowers is used in the treatment of malaria and lung ailments[222, 257]. The flowering head and seeds are febrifuge, nutritive and stomachic[7]. The seed is also considered to be diuretic and expectorant[4, 218, 222]. It has been used with success in the treatment of many pulmonary complaints[4]. A decoction of the roots has been used as a warm wash on rheumatic aches and pains[257].

Blotting paper  Dye  Fibre  Fuel  Green manure  Herbicide  Kindling  Microscope  Oil  Paper

Landscape Uses: Border, Container, Foundation, Massing, Seashore, Specimen. An edible semi-drying oil is obtained from the seed. Some varieties contain up to 45% oil[61]. The oil is also used, often mixed with a drying oil such as linseed (Linum usitatissimum) to make soap, candles, varnishes, paint, etc, as well as for lighting. The oil is said to be unrivalled as a lubricant[4, 21, 34, 46, 100, 269]. Blotting paper is made from seed receptacles [2, 4, 101, 117]. High-quality writing paper is made from the inner stalk [4, 14, 100, 101]. The pith of the stems is one of the lightest substances known, with a specific gravity of 0.028 [4]. It has a wide range of applications, being used for purposes such as making life-saving appliances and slides for microscopes[4, 46, 61]. The dried stems make an excellent fuel, the ash is rich in potassium[4]. Both the dried stems and the empty seed receptacles are excellent kindling[4]. A fiber from the stem is used to make paper[4] and a fine quality cloth[1, 94, 101]. A yellow dye is obtained from the flowers[4, 14, 94, 95]. A purple-black dye is obtained from the seed of certain varieties that were grown by the Hopi Indians of S.W. North America[117, 169]. Sunflowers can be grown as a spring-sown green manure; they produce a good bulk of material[87]. Root secretions from the plant can inhibit the growth of nearby plants[201]. A good bee plant, providing large quantities of nectar[18, 34, 244]. The flowers attract beneficial insects such as lacewings and parasitic wasps[238]. These prey on various insect pests, especially aphis[238]. Special Features: Attracts birds, Attractive foliage, North American native, Edible, Naturalizing, Wetlands plant, Attracts butterflies, Suitable for cut flowers, Suitable for dried flowers. Dynamic accumulator. Ecology & Wildlife: The flowers provide valuable nectar and pollen, while mature seeds feed finches, sparrows, doves, and numerous other birds. Rodents and larger mammals also consume the seeds. Stems and heads provide perching sites and overwintering habitat for insects. The deep roots help bind and aerate disturbed soils.

Special Uses

Attracts Wildlife  Dynamic accumulator  Food Forest