The soul of the south and a Best Seller at Athens Farm & Garden! Georgia Collards is a top producer of tender, mild flavored greens with reliable yields. The plants produce long, loosley-held elaves that are dark green.
Sun - full sun
Spread - 12 inches
Height - can grow to 36 inches high
Seed Depth - 1/4" - 1/2" deep, 1"-3" apart
Soil Temp - 55-75 degrees F.
Days to Germinate - 5-17
Thin - once started, thin plants to 12-18" apart
Days to Maturity - 60-80 days
Ideal Planting Time - march for spring / august for fall in Texas
Soil pH - 6.0 - 7.5 pH
Harvest Tips - Your collard plants will sprout from the ground in 10-20 days. When the plants are about 1-2 inches high you should thin them to about 12-18 inches apart. Harvest whole plants when the reach 6-8 inches high, about 2 months after planting. When harvesting your fall crop, wait until the first frost comes if you prefer a sweeter flavor. You can also pick the bottom leaves and the inner buds will continue to grow.
Other Growing Tips - Tender, blue-green leaves that will withstand light frost. The mild cabbage-like flavor actually improves with a light frost. Collard plants prefer well-drained, fertile soil that is high in organic matter. Two to three weeks after your plants are about 3 inches high (or transplants) you should fertilize them with a high-nitrogen fertilizer sich as 21-0-0 using the side dress method. Repeat this side dress fertilizing method every 3 to 4 weeks to encourage high yields.
Available - 1/2 oz. and 1 oz. packages
Sun - Full sun
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Available - 1/2 oz & 1 oz pkgs.
Collards are a relative of cabbage, broccoli, Brussels sprouts, kohlrabi, and kale, this upright, dark green, waxy plant is a little like a cabbage that doesn’t make a head. It is one of the most cold-hardy of all vegetables, able to withstand temperatures in the upper teens.
Fertilizing with a high-nitrogen blend of fertilizer is a great help to boost leaf production. Just remember that this kind of fertilizer should only be used on leafy green vegetables
Though cooked collard greens is a dish many associate with the American south, it’s actually a cool weather plant that grows better in the fall. There are a few variations to the collard, but there is not much difference between them. All plants are green and look fundamentally the same. Georgia is the most popular variety among home gardeners
High in fiber, vitamins C, A and K, as well as manganese, folic acid and even calcium, collard greens pack quite a nutritional punch. The are usually cooked but the smaller leaves can be eaten raw too. They have a stronger flavor when raw.