Old-Timey Blue Collards
These have been the most cold-hardy, the least bothered by pests, and the mildest in flavor of all the collards I have tried. In addition, over half the plants in the patch I grew for this seed crop have lived a second year after setting seed, so they show definite promise as a perennial vegetable. Old-time variety grown for over a hundred years by the Blackwell family. "Blue" or purple collards are rare now, but were favored in homestead days for their flavor, cold-hardiness, and resistance to disease. These were used both as fresh cooking greens and for fermenting into sauerkraut, a preservation method that both increases nutrients and makes food more digestible. I am so pleased to be able to offer these rare greens to a new generation of gardeners.