Description
Sunflower microgreens are graced with a nutty flavor and a crunchy texture. Both the leaves and the stems are edible. Sunflowers consist of slender white to yellow shoots capped with two petite leaves.
The greens can be used raw in any recipe requiring added texture and are typically tossed into salads, layered into sandwiches, wraps, and quesadillas, rolled into sushi, blended into smoothies, or stirred into grain bowls. The sprouts can also be chopped for pesto and other creamy dips.
