Heirloom dating from the late 1800s. A statuesque plant in the garden, these collards stand tall among the rest with large blue-green leaves arching upwards. The flavor is mild, similar to that of cabbage, but with more nuttiness and great body. Collards are great sautéed, added to soups and stews, and braised. Excellent heat tolerance and slow to bolt.
Collards can tolerate a wider range of soils than other members of their family but will perform best in fertile, moist, well-drained soils. Best grown in spring and fall during the cooler seasons.
- USDA Hardiness Zone(s): Annual
- Exposure: Full Sun
- Height: 2-3′