Varigated Collards
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An old family heirloom collard from Florida, known to have been grown as far back as 1910. Looks like a regular collard in summer, with a paler, apple-geen color. But once the fall weather cools off a bit, this displays a beautiful contrast between vibrant green leaves and bright white veining. It's a very tender, mild collard with great eating quality. Leaves are tender and sweet. Thanks to the good folks at Southern Exposure Seed Exchange for introducing us to this beautiful and historic variety. Brassica oleracea. In short supply. 40 seeds
Very cold-hardy winter standbys, whose flavor is sweetened by frost. Very easy to grow.
Like all brassicas, these like a soil with plenty of compost and some lime (pH 6.5 to 7.) Usually sown in trays or pots and transplanted when space opens up in the garden. Transplant after there are at least 6 leaves, and before they are pot-bound. Bury up to the base of the first leaves, firm well. If the weather is hot, dry, or windy, remove the bottom pair of leaves to minimize shock.
Collards are actually a non-heading, cabbage, with smooth, tender leaves and a mild flavor. They don't have to be used all at once like a head of cabbage; pick leaves as needed. They are a standby for meals all year. Many folks--like my mother--only survived the Great Depression because home-grown collards were available year-round. Traditionally served with bacon and a sprinkle of vinegar in the South. The Portuguese national dish is a stew of collards, sausage, and beans. I like them lightly cooked and served with a fried egg on top as a quick meal, or cold as a winter salad.
Tree Collards are a unique perennial hardy in zones 8-10. It doesn't usually make seed. It has seldom been commercially available, instead gifted from neighbor to neighbor as a "passalong plant," primarily in African-American gardens. We are grateful to all those generations of gardeners who preserved it for us.
Seed-saving: Lacinato kale and collards are the same species as cabbage, cauliflower, broccoli, Brussels sprouts, and kohlrabi--Brassica oleracea. Siberian kales are Brassica napus, like rutabagas. Turnips and Asian greens are another species, Brassica rapa. Texel greens are Brassica carinata. All varieties within the same species will cross with each other.
Like all brassicas, these like a soil with plenty of compost and some lime (pH 6.5 to 7.) Usually sown in trays or pots and transplanted when space opens up in the garden. Transplant after there are at least 6 leaves, and before they are pot-bound. Bury up to the base of the first leaves, firm well. If the weather is hot, dry, or windy, remove the bottom pair of leaves to minimize shock.
Collards are actually a non-heading, cabbage, with smooth, tender leaves and a mild flavor. They don't have to be used all at once like a head of cabbage; pick leaves as needed. They are a standby for meals all year. Many folks--like my mother--only survived the Great Depression because home-grown collards were available year-round. Traditionally served with bacon and a sprinkle of vinegar in the South. The Portuguese national dish is a stew of collards, sausage, and beans. I like them lightly cooked and served with a fried egg on top as a quick meal, or cold as a winter salad.
Tree Collards are a unique perennial hardy in zones 8-10. It doesn't usually make seed. It has seldom been commercially available, instead gifted from neighbor to neighbor as a "passalong plant," primarily in African-American gardens. We are grateful to all those generations of gardeners who preserved it for us.
Seed-saving: Lacinato kale and collards are the same species as cabbage, cauliflower, broccoli, Brussels sprouts, and kohlrabi--Brassica oleracea. Siberian kales are Brassica napus, like rutabagas. Turnips and Asian greens are another species, Brassica rapa. Texel greens are Brassica carinata. All varieties within the same species will cross with each other.