Collard Greens

Brassica oleracea var.

Characteristics

Collard greens are a hardy, leafy green vegetable closely related to kale, cabbage, and broccoli. They are popular in Southern cuisine and are valued for their nutrient content and robust, earthy flavor. Collards are versatile in the kitchen and can be used in various dishes, from salads to soups.  They have large, broad, dark green leaves with thick stems and a smooth texture. The plants grow in a loose, upright rosette, rather than forming heads like cabbage.  The leaves have a slightly bitter, earthy flavor, which can be mellowed by cooking.  Exposure to a few light frosts before harvesting will sweeten the greens.  Collard greens are rich in vitamins A, C, and K, as well as calcium, fiber, and antioxidants. They are low in calories and carbohydrates but packed with essential nutrients, making them a popular choice for healthy diets.

Culture

• Soil: Best in well-drained, fertile soil rich in organic matter, with a pH between 6.0 and 7.5. Amend the soil with compost or aged manure before planting to improve fertility and drainage.
• Watering: Need greens need consistent moisture to produce tender leaves. Water regularly, aiming for about 1 inch of water per week.
• Mulch: Place around the plants to retain soil moisture and reduce weeds.
• Fertilizer: Feed the plants with a balanced fertilizer or compost throughout the growing season, especially in the early stages of growth.

Pest & Disease Management

• Cabbage Worms: These pests can chew holes in the leaves. Use row covers to protect young plants or apply Bt (Bacillus thuringiensis) if needed.
• Aphids: Aphids can gather on the undersides of leaves. Use insecticidal soap or a strong stream of water to dislodge them.
• Flea Beetles: These pests create small holes in the leaves. Protect seedlings with row covers or use organic insecticides to manage infestations.
• Downy Mildew: Avoid overhead watering and provide good air circulation to prevent fungal infections. Rotate crops yearly to minimize soil-borne diseases.

Tips for Growth / Harvest

Harvesting: Cut-and-Come-Again: You can harvest the large outer leaves first while leaving the inner leaves to continue growing. This method allows for continuous harvesting throughout the season.  Full-Plant Harvest: If you prefer to harvest the entire plant, cut the plant at the base once the leaves reach a desirable size, usually about 10-12 inches long.  Collard greens improve in flavor after exposure to frost, which helps to reduce bitterness and enhance sweetness. For the best flavor, harvest after the first light frost in fall.

Companion Planting: Good Companions: Collard greens grow well with onions, garlic, beets, and herbs like dill and cilantro. Bad Companions: Avoid planting near strawberries, as they may attract pests that also affect collards.