Sweet in the fall but delicious anytime.
Collards are extraordinarily nutritious and make delicious greasy greens, braised in oil with garlic. It's easy to pluck a big bunch and cook them quickly. They accompany nearly any dish well. (Tip: slice leaves across the stem into thin strips before cooking. After cooking, it's easy and fun to twirl cooked tender greens around your fork--like noodles--or to pluck them with chopsticks from a steaming bowl.)
|100 Seeds||$3.99||In Stock | Packed for 2024|
|300 Seeds||$6.99||In Stock | Packed for 2024|
|1 Ounce||$13.49||Out of Stock | Packed for 2024|
Price as selected:
Start collards indoors 6 weeks before planting date. Transplant when plants are 4" high, 18" apart. Harvest larger outer leaves, leaving the smaller inner leaves to grow.
Collards prefer cooler temperatures and thus make a good spring and fall crops. They become extremely sweet after a frost, and last in the garden unprotected beyond December. For a hearty cold season supply, start indoors in early July, transplant in August and let grow until first frost date. In a mild fall, they will continue to grow if harvested regularly.
|Days to Germination||7 to 14 days|
|Days to Maturity||75 days|
|Planting Depth||½ inch|
|Spacing in Row||18 inches|
|Spacing Between Rows||18 inches|
|Height at Maturity||30 inches|
|Width at Maturity||24 to 30 inches|
|Sun Preference||Full to Partial Sun|