Georgia Southern Collards Seeds 3 grams Heirloom

Although collards are a staple of southern cooking, they should be more widely grown for their nutritious green leaves that are high in vitamins and minerals and for their versatility in the kitchen. Collards are actually a non-heading member of the cabbage (mustard) family with huge cabbage-like blue-green leaves. The young fresh leaves can be picked for salads. More mature leaves can be harvested when the plants are 6”-8” tall, then the entire plant can be cut off at ground level, or the entire plant (roots and all) can be hung upside down in a cool dry place for 2-3 months. Excess harvest can also be blanched and frozen to provide greens for later use. In the south, they are traditionally simmered for a long time in a pot with ham hocks or salt pork. This seed packet includes a recipe for Vegetable Winter Soup. Collards are more heat tolerant than other greens and are cold tolerant up to about 20 degrees F, so they make a good spring/summer and fall crop. A light frost makes the leaves taste even sweeter