Sunflower microgreens are young sunflower plants harvested 7-14 days after germination, when nutrient density is at its peak. At this stage, they contain up to 40 times more nutrients than mature sunflower plants. They have a mild, slightly nutty flavor and satisfying crunch.

Freeze-dried sunflower microgreens have a shelf life of 12-18 months when stored properly in a sealed container at room temperature. Unlike fresh microgreens that spoil within days, freeze-drying removes 98% of moisture while preserving structure and nutrients, creating a shelf-stable snack that stays crunchy.

Yes. Freeze-drying preserves up to 97% of the original nutritional value, making it the gold standard for nutrient retention. Unlike heat-based dehydration which degrades vitamins and enzymes, freeze-drying uses low temperatures and vacuum pressure to remove moisture. This means the protein, vitamins A, B, D, E, zinc, iron, and amino acids in sunflower microgreens remain intact.

Store in a cool, dry place away from direct sunlight. Keep the pouch sealed between servings to prevent moisture absorption. No refrigeration needed. Once opened, consume within 2-3 weeks for optimal crunch, though they remain safe to eat much longer.

They have a light, crispy texture with a mild, nutty flavor—similar to sunflower seeds but more delicate. The freeze-drying process concentrates the natural taste while creating an airy crunch. Most people describe them as surprisingly addictive and nothing like typical "health food."

Yes. Sunflower microgreens contain all nine essential amino acids, making them a complete protein source—rare for a plant food. They provide more protein per calorie than most vegetables and are an excellent addition to plant-based diets.

Eat them straight from the pouch as a crunchy snack—that's what they're made for. You can also crush them over salads, soups, or avocado toast for added nutrition and texture, or blend into smoothies for a nutrient boost without changing the flavor.