Add more water if necessary. Cooking greens are some of the most nutritious vegetables you can eat. I set out the plants 18 inches apart in a double row that is 4 feet wide.

Copyright © 1998 - var date = new Date(); document.write(date.getFullYear()) Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).Collard is part of the Acephala Group of the species, which includes kale and spring greens.They are in the same cultivar group owing to their genetic similarity. Today I want to share some photos and information about the collards I am growing this year. The moth is gray, with diamond-shaped markings when the wings are closed. Used for boiling.

The moth is brown and is most active at night. Collards are one of the most cold-hardy of all vegetables, able to withstand temperatures in the upper teens. Simmer for 1-1/2 hours, or until turkey is almost tender. Their individual leaves should be harvested from the bottom of the stalks upwards before they are full-sized when they become tough and woody. Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.. Georgia Cabbage has yellow green leaves and is a bit shorter though still taller than the hybrids. Collards grow from a main stalk with leaves that grow outward on inedible stems. The adult moths or butterflies lay their eggs on the leaves but otherwise do not damage the plants. For more information on aphids, see our feature in the Bug Review. It’s possible that I am biased in that regard, though that seems to be the consensus of others with taste buds more refined than mine. To harvest collards, cut small plants at ground level, or remove the lower leaves as the plant grows. Blanch no more than one pound at a time. ATTENTION: Thank you so much for your patience and support during these difficult times. Collards and kale are similar genetically, but breeding and cultivating over the years have produced plants with different textures and flavor. In the South, sow in late summer or early fall for winter and spring harvests. Collards are best eaten fresh. Use 2 or 3 pounds for each 100 square feet, or about 1 cup for each 10 feet of row. Imported cabbage worms are velvety green caterpillars. This year I am growing 3 different hybrid varieties, and 11 open-pollinated heirloom varieties. Collard (Figure 1) (Brassica oleracea L. var. Scatter the seeds lightly in the furrow. After the plants have sprouted, let them grow until they get about 4 to 6 inches tall or become crowded in the row. Collards grow best in cool weather and need as much sunlight as possible. Learned so much about your heirloom collards. Figure 4. Harvest but do not wash prior to storage. Depending on maturity of collards, cook 30 to 40 minutes. Crowding causes the leaves to be smaller and less green. The final rinse should leave no grit in the bottom of the sink. Collard greens prefer to grow in full sun but can handle some shade. Save it to add to soups or soak it up with a piece of hot cornbread. Use a rake to mix the fertilizer 3 to 4 inches into the soil. Like broccoli and cabbage, the antioxidants and phytochemicals in collards may help to reduce the risk of some forms of cancer and heart disease. Although collard is a popular substitute for cabbage in the Deep South, it can also be grown in northern areas because it is frost tolerant.

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