Grow a southern favorite-collards

May 25, 2019

Collards are a vegetable that has always been associated with the South in the U.S. and appeared in the late 1700’s.  The Celts cultivated these greens, causing the birth of kale, broccoli, cabbage, collards, cauliflower, brussel sprouts and kohlrabi.  There is even evidence that ancient Greeks cultivated collards 2000 years ago.  The ancient Greek varieties have gone extinct.  

Collards are not only beautiful, it is good for you!  Collards are chock full of antioxidants, beta carotene, lutein, vitamins A, C and K, and folate.  It also contains compounds that are potent against cancer, sulforaphane and indole-3-carbinol.  Nutritional info

Collards can be cultivated in the spring or for fall.  They produce well throughout the summer and overwinter down to 0 F.  Ideal sowing times are March-May for spring/summer harvests and July-August for fall/winter harvests.  You can still get a variety that was grown in gardens in the early 1800's "Green Glaze".

Collards prefer rich soil and should be kept moist until sprouted.  Sow seeds 1/4” deep with 18-24" final spacing.  You can also buy them as bedding plants in the spring.

Growing fabulous lettuce and greens

Collards are a biennial meaning they will go do seed in the second year of life.  Their seed pods are quite tasty as well.  Pick when the pods are young and prepare as you would green beans.  Use the pretty yellow flowers in salads.  Frost makes the leaves sweeter so there are 3 great reasons to keep in the garden over the winter!

You can basically use collards as you would kale.  One of the fun ways to prepare is to salt and dry in a dehydrator or low temp in the oven.  They can be eaten as you do chips, but are much healthier.  You can also eat the new leaves in salads or sauté or steam the larger leaves.  You can harvest the outer leaves when they are 6-8” long for cooking or juicing.  Store at 32 degrees F and high humidity in the frig for the longest life.

For any that I don't eat fresh, I blanche and freeze to add to a steamed veggie side dish or to soups.  You do need to blanche collards and other greens to maintain the taste.  Freezing the extras for winter