Collards 'Champion' Jumbo Traypack
|Availability:||In stock (11)|
Say "collard greens" and most people think of that southern dish, cooked with bacon or ham, until the leaves are extremely soft and frankly, not really appealing to anyone who hasn't grown up eating collard greens. Banish that image from your head, because collards can be cooked until just tender and used as wraps for enchiladas, sauteed with onions and garlic, or added to soups and stews. Collards are a great source of calcium and fiber, and like all greens in the brassica family, are known for their cancer-preventing, anti-inflammatory attributes.
Collards are also easier to grow than some other brassicas due to its natural bug-repelling waxy coating on its leaves and its higher tolerance to heat. That said, collards are sweetest when the temps stay low so plant early in the spring for the best flavor.
|Common Name:||Collard Greens|
|Culinary Uses:||Usually cooked - steam, braise, saute - and use as wraps, in stir-fries, soups and stews|
|Harvest Time:||Mature at 60 days. Harvest lower, outer leaves as needed. Entire plant may be cut at ground level but will not regrow.|
|Mature Size:||24" - 30" tall, 18" wide|
|Cold Hardiness:||Frost-tolerant biennial, grown as annual. Can tolerate freezes (down to 20°F) and summer heat better than other greens.|
|Light:||Sun to partial sun|
|Photos:||Real images, not stock photos|