Sunflower microgreens pack salon-level vitamin E

Soak hulled sunflower seeds for eight hours, spread on a tray, and mist twice a day. Shoots are ready to harvest when the first leaves open, typically day seven.

Store cut greens in a ventilated jar and toss them on rice bowls or blended soups. The lipid-soluble vitamin pairs best with olive oil or tahini in the same meal.

If you track macronutrients, note that a cup still clocks only 30 calories, making it an easy boost during skin recovery or dry winter months.