A tall, impressive annual, up to 3 m (10 ft.) in height, with erect stems and oval, hairy leaves. The showy daisy-shaped flower heads, up to 30 cm (1 ft.) across, have bright yellow ray florets and brown disc florets at the center, followed by the striped black and white seeds, about 1,000 per head.
History and traditions
The sunflower originated in the Americas, probably Mexico. There is evidence that before 1000 BC it was grown there, for its seeds. It was among the many plants introduced to Europe from the New World in the 16th century, but did not become a major food plant and source of oil until large-scale cultivation began in Russia two centuries later (by the 1970s it was second only to soya bean as an oil crop). At some point it gained a reputation for being antimalarial and was used in Russian folk medicine for reducing fevers. The common name is a translation of the generic term, which is taken from the Greek for sun, Helios, and flower, anthos both for its sun like appearance and because it turns its head to follow the sun‘s direct rays.
Growth
A hardy annual which tolerates most soils, as long as reasonably well-drained. Propagate by seed sown in spring.
Parts used
Whole plant cut when flowering begins for use in extracts and tinctures. Seeds are collected when ripe in autumn, and used fresh or pressed to produce fatty oil.
Uses
Medicinal
Sunflower seeds and oil are a good source of vitamin E, which has anti-oxidant properties, and are high in poly-unsaturated, especially linoleic acid, needed for the maintenance of cell membranes they also help lower blood cholesterol levels. Formerly, preparations made from the seeds were used for treating coughs and bronchial infections, applied externally to bruises and for easing rheumatic pains.
Culinary
Seeds are eaten fresh or roasted in salads, bread and bakery products. Oil is used for cooking and in salad dressings. Also a constituent of margarine.
