Collards are a collection of loose-leafed Brassica oleracea varieties, the same species as many everyday vegetables like broccoli and cabbage. It belongs to the B. oleracea var. viridis variety and is also categorised as a cultivar of kale, Acephala spp.
The plants are farmed for food because of their big, tasty, dark-green leaves, which are prepared and consumed like vegetables. For culinary purposes, collard greens have been grown since classical antiquity.
The plant is biennial in areas where winter frost occurs; in warmer climates, certain cultivars may be perpetual. It has an upright stalk that can reach heights of up to six feet for Portuguese cultivars and frequently exceeds two feet. 'Georgia Southern,' 'Vates,' 'Morris Heading,' 'Blue Max,' 'Top Bunch,' 'Butter Collard (couve manteiga),' 'couve tronchuda,' and 'Groninger Blauw' are some popular cultivars of collard greens. Discover how to cultivate them.
When To Start Growing Collard Greens?
Collards grow best in the autumn in warm climates because the cooler weather allows them to mature. Collard greens grow through snow and taste even better when "kissed" by frost. Collards can also be sown in early spring in milder climes to be harvested in late spring or early summer.
Planting in the spring:
- Start the seeds inside four to six weeks before the last date of your spring frost.
- Direct-sow seeds outside two to four weeks before the last date of your spring frost.
Planting in the fall:
- Direct-sow seeds outside two to three months before the first date of your first fall frost.
- Collards can be transplanted outdoors in the fall and left there until spring for gardeners in warm locations with little to no frost.
How To Grow Collard Greens?
Collards can be directly seeded into the garden or started indoors and transferred. Since collard seeds grow slowly in cold soil, the best way to plant them in the spring is to start them indoors. Plant directly for the autumn harvest in the summer.
Read More: How To Grow Moti Elaichi Plant At Home
- Use soil blocks or ordinary trays to plant two seeds in each cell.
- Plant seeds a ¼ inch deep.
- Once germination occurs, divide each cell into one seedling.
- Instead of pulling the extras, just trim them off to avoid damaging the roots of the surviving plants.
- Around 25 degrees is the ideal temperature for seeds to germinate, yet once they sprout, a chilly windowsill will do just fine. After establishing themselves, a set of genuine leaves can be moved outside.
How To Plant Green Through Seeds?
- Plant seeds in groups of three to four, ½ inch deep.
- Arrange groups in rows two feet apart, about 15 inches apart.
- Thin to one seedling per group once they have sprouted.
Care Guide For Collard Greens
Collards create a luxuriant appearance in your garden and are easy to grow. For big, healthy plants, heed these guidelines.
- Collards require rich, nitrogenous soil to sustain their abundance of lush, green foliage. Make sure there is enough organic matter and compost.
- Make sure the soil is evenly hydrated and keep it from drying out. Collards that are exposed to warm weather and dry soil may wither.
- When the plants are young, mulch in between them. The collards will eventually close the canopy, keeping the weeds out of sight. However, when the plants are young, mulch helps to keep the soil evenly moist and reduce weeding.
- During the morning, drink water. Foliar disease issues will be minimised because the plants will have access to water during the hottest part of the day, and their leaves will dry out before the nights get colder.
- Water with depth. Short, frequent waterings can promote shallow roots. After watering, stick your finger six inches down to feel the moisture content of the soil. It ought to be damp but not drenched.
Harvesting Collard Greens
- When planted in succession, collards can yield harvestable crops for several months. Long-term harvests of delicious greens are possible even for growers in the north.
- Every green component is edible. The tenderest leaves are those that are 6 to 8 inches long. Make use of a knife, pruners, or scissors. Leave the smaller leaves alone to continue developing, and work your way up the stalk, starting with the larger lower leaves.
- Thinned plants can be consumed! Avoid throwing them in the compost. Bring them into the cooking area.
- Collards will taste better with a mild frost. Continue harvesting until the harsh winter freezes ultimately kill the plant.
Cooking Notes: How To Cook Collard Greens?
Indian residents may not be aware of these exotic greens. Hence, here are some notes that would come in handy:
- Since the stems are bitter, most people remove them from the leaves before cooking; however, since they are rich in nutrients, you can also cook them independently for a longer period until they are tender.
- Give it a good wash to prevent grime. After 20 minutes of soaking, thoroughly wash every leaf. Or purchase pre-washed collard greens from the grocery.
- Whatever you'd ordinarily serve with cabbage, offer collard greens with it.
The most popular method for preparing Southern-style collards is to add the greens and simmer for 45 to 1 hour, or until the greens are extremely tender but not mushy, after first sautéing the garlic and red pepper flakes in heated olive oil. Heated chicken stock, not water, is added and boiled. Add pepper, salt, and distilled white vinegar for seasoning.