Sunflower Sprouting Seeds in the Shell, Black Oil, Organic


20.28 in stock

Organic Sunflower Seeds, black oil are bagged as harvested. They are an excellent source of energy, protein and fiber for any poultry or livestock. The high oil content will put a sheen on any animal coat.

20.28 in stock

SKU: GP603 Category:


“Black Oil” sunflower seeds are great for sprouting. (please see sprouting instructions below) Seed not to be consumed only the sprouts grown from the seed.

They are high in fiber, protein, essential fatty acids, vitamins A, B complex, C, potassium, magnesium and  these are also organic. Black Oil sunflower seeds offer the trace elements of zinc, manganese, copper and chromium.

These sunflower seeds can also be planted and when the fresh green sprouts grow can be snipped and used for microgreens. See planting directions.

Guaranteed analysis: 17% minimum crude protein, 36.3% minimum crude fat, 18% maximum crude fiber, 5% maximum ash

Country of Origin(s): USA, Mexico

Azure repackages smaller size portions for your convenience, which will arrive with the Azure Market label.


Growing in Soil:

  1. Get your supplies ready. You’ll need black oil sunflower seeds, glass pie dishes (at least two), and some healthy soil.
  2. Take one of your glass pie dishes and fill it with soil until it is just below the crust lip.
  3. Soak your seeds. Take a 1/4 cup of seeds and soak them in a bowl of water, completely covered in water, for 8 hrs.
  4. Add the seeds to the soil. Spread the seeds across the soil and then water them thoroughly.
  5. Place the second pie dish on top of the soil. Place the bottom surface of the second pie plate on top of the soil, as if you were nesting the plates. Press down and drain the excess water.
  6. Store your sprouting seed (with the second pie dish still on top).Store your sprouting seed (with the second pie dish still on top) in a warm, dark place. Wait about three days, but check on them every day. When the upper plate is lifted about an inch, remove it from the dark place.
  7. Remove the upper plate and place the sprouts in a sunny location.
  8. When they’re ready to be eaten, cut the sprouts and rinse them to get rid of the shells. From the time you take them into the sun, it takes roughly another two days for them to be ready to eat. Shorter if it’s very warm where you live. Try them in salads, sushi, soup, or sandwiches. Enjoy!
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