<p>Perfect for cut flowers because the flowers do not drop pollen. Golden yellow petals contrast beautifully with black centres on a single stem, very uniform 1.5-2m (5.5-6 ft.) tall plants with small leaves, suited to planting quite close, 20-25cm (8-10 in.) apart, for intensive production of cut flowers. Tolerates cool temperatures very well and will flower when days are short. Approx. 25 treated seeds/g.</p><p>CULTURE: All sunflowers do best in full sun and are drought tolerant. Sow 1cm deep, 10cm between seeds from mid-April through mid-May. For continuous flowers, seed every two weeks. Thin to 45cm, leaving the strongest plants. To promote deep roots and strong stems, water deeply but not often. One or two cups complete fertilizer per 3m (10 ft.) of row at seeding is plenty for the year; over-fertilization can cause stem breakage in the fall. <br>DISEASE: Watch for cutworms and weevils in the spring. Rotenone works well. Avoid wetting the foliage to help prevent rust. Flash tape will help discourage birds. Flowers are prone to some of the same pests and diseases that occur in the vegetable garden. Good sanitation (removing diseased or dead plants promptly) and not growing the same flower in the same space for a couple of years will go a long way toward prevention. Take care to compost plant debris properly, or throw out diseased plants. Keep weeds under control. Provide adequate spacing so the plants will have healthy roots and good air circulation. On the Coast, cool, wet soil conditions in spring and fall can cause some problems, but as the spring weather warms, most flowers respond vigorously and go on to grow and bloom. <p>HARVEST FOR SHOW: As ornamental cut flower varieties bloom, keep the spent flowers picked to encourage more blossoms. For the vase, cut the fresh flowers in the morning just after they open. Use a clean knife, a clean vase and a few drops of bleach in the water to keep it fresh. <br>HARVEST FOR SEED: To dry sunflower seeds, cut the heads off when they begin to yellow at the back and hang them upside down in a dry location away from rodents and birds. Once dry, rub the seeds off and soak overnight in 4L (1 gal) of water with 1 cup of salt in it. Dry in a 250F oven for 4-5 hours and store in an airtight container. The black-seeded varieties are mainly for oil and birdseed. The grey and white-striped varieties like Giganteus are for drying and eating.</p>
