The Chocolate Cherry Sunflower produces tall, beautiful flowers with a mix of burgundy and chocolate-brown petals.
Blooms are between 5–6 inches wide with multiple flowers per plant. This variety blooms from summer to fall and attracts butterflies, bees, and birds to your garden while being resistant to deer and rabbits. Great for cut flowers, in containers, beds, borders, and along fences!
Direct sow in good garden soil when weather warms and danger of frost passes. Poke seeds into well-worked soil (1 inch deep) and 4–6 inches apart. Press soil firmly over seeds; keep moist.
Alternatively, start seeds indoors two to three weeks before last frost date, sowing seeds one half inch deep in individual pots of well-drained seed starting mix. Keep moist and provide a strong light source until ready to plant outside when night temperatures reach 50–55°F. Transplant carefully into the garden in full sun, disturbing the roots as little as possible.
Cut stalks about a foot below the heads when outer seeds are mature (flower heads will become droopy; all of the petals will fall off; seeds will harden). Hang flower heads upside down in a warm, dry place that is well-ventilated and protected from rodents and insects. Cover sunflower heads with brown paper bags, fine netting, mesh, perforated plastic bags, or cheesecloth. Use a twist tie or rubber band to secure the bag so the seeds don’t fall out.
When seeds are thoroughly dry (after a few weeks), dislodge them by rubbing two heads together, rubbing the seeds with your hand, or using a stiff brush over a big bucket. Allow seeds to dry overnight on a paper towel, then store in a cool, dry place for up to two years.