Sunflowers

Sunflower-Soraya

Sunflower-Soraya

FL3270

One look at Soraya and you'll know why it was a Fleuroselect winner! Halos of luminescent orange petals surround handsome dark-mahogany centers. Each plant has thick, sturdy 20 inch stems that support loads of 4-6 inch blooms. If you love to decorate, you'll love the production of Soraya. You can expect up to 25 flowers per plant! Its unique color complements the fall season. Grows to 6 feet tall. Pollen free. Germination code: (4)

   Full Sun
   Cutting and Crafting
   Annual
Approximately 45 seeds per gram.
  • FL3270/S
  • 1/2 gram
  • $3.50

  • FL3270/P
  • 2 grams
  • $6.85

  • FL3270/B
  • 4 grams
  • $10.45
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Helianthus spp: (A) Sunflowers are impressive both in the field and in the vase, and the seeds make for pleasant eating; at least the birds think so!
CULTURE: All sunflowers do best in areas with full sun. Sow seeds April through May. Optimum soil temperature: 65-75°F. Days to germination: 7-14. Sow 1/2 inch deep, 3-4 inches between plants, and 30 inches between rows. Thin to 12-18 inches, leaving the strongest plants. To promote deep roots and strong stems, water deeply but infrequently. One to two cups of our complete fertilizer per 10 row feet in the spring is adequate for the year. Over fertilization may cause stems to break in the fall. Germination code: (4)
DISEASE AND PESTS: Watch for cutworms and weevils in the spring. A Pyrethrin powder, dusted or sprayed, works well for control. Avoid wetting the foliage to help prevent rust. Bird netting or flash tape will discourage birds.
HARVEST: Cut flowers in the morning just after they open. Use a clean knife, a clean vase, and a few drops of chlorine bleach in the water, along with Floralife Cut Flower Food (ZFE272), to help maintain freshness. Cutting the mature central flower head will promote side-shoot flower production. Black-hulled sunflower seeds are a favorite with seed-eating birds. Harvest the heads when the bracts begin to shrivel, and hang the flowers upside down in a barn or shed. For seed-eating gardeners, gray and white striped sunflower seeds are the leading choice for munching raw, or roasted and salted. Harvest these the same way.
SALTING: When dry, rub the seeds off the heads and soak overnight in 1 gallon of water with 1 cup of salt added. Drain, and then dry in a 250°F oven for 4-5 hours and store in an airtight container.