This early hybrid varity of collards produces slighly savoyed leaves. A member of the brassica family (broccoli, raddishes, etc.), this leafy green has a slightly bitter, earthy flavor. They are sweeter after they get hit by a frost. This plant is often used raw in salads or as a wrap substitute, but they are also cooked with salted meats, soups, and stir frys.
Planting/Harvesting Notes
- Plant in cool, well draining soil in part to full sun.
- Grow under a trellis or between rows of tall plants to extend your salad season.
- Harvest by cutting outside leaves when young (less than 10 inches long) and dark green
- Collards grow best at temperatures between 55-75F, but they will produce crops under warmer summer conditions.