Georgia Southern collards are big, dark green, rounded, slightly savoyed leaves that have a mild cabbage-like flavor that improves with frost. Tolerates heat better than most collards. Introduced in 1880.
Species: B. Olaracea
Difficulty: easy to grow
Sun: full sun
Moisture: evenly moist
Sowing Method: direct seed or transplant
Planting: spring/summer/fall planted
Frost Tolerance: biennial, frost tolerant, winter hardy
Qualities: braising, cool season, heirloom, stir fry
Collards or Collard Greens are a traditional favorite of the South, and have grown in popularity in other parts of the country as well. Another member of the Brassica family, it is a cool weather leafy plant that tastes sweeter after a frost. Traditionally a "mess" of Collards is eaten cooked with fatback or ham hock and often combined with other greens like mustards. Sometimes it is the green in Hoppin' John, a delicious Southern delicacy with greens, rice, and black-eyed peas, traditionally served on New Year's Day for good luck. For storage, young collard leaves can be blanched in boiling water, cooled and frozen. Nutrients: Dietary fiber, vitamins A, C and K, calcium, potassium and folic acid.
Growing: A frost tolerant green that is easy to grow by direct seed or transplant in early spring and again in late summer. Plant seeds: 1/4-1/2" deep with 1-2" between seeds, in rows 18" apart. Soil Temp: 50-85?F. Days to Emergence: 5-17. Thin To/Mature Plant Spacing: 10-12". Seeds/Oz: 7,000. Seed Wt./100' Row: 5g. Average Yield/100' Row: 50lbs. Days to Harvest: 55-80. Seed Viability: 4-5 years. Companions: Beets, Carrots, Cilantro, Dill, Lettuce, Nasturtium, Onion, Spinach, Tomato.