Growing Collards

Collards are grown and used like cabbage. They withstand heat better than other members of the cabbage group, and are well liked in the South for both summer and winter use. Collards do not form a true head, but a large rosette of leaves, which may be blanched by tying together. They are easy to grow and do best in cool weather with plenty of sunlight.

The roots can reach a depth of two feet (60 cm), so it is best to cultivate the soil to a depth of ten inches (25 cm) to insure the small feeder roots can easily grow. Add compost or other organic matter if your soil is mostly clay or sand. Fertilize with a complete garden fertilizer, 10-20-10 is a good mixture of essential nutrients.

Collards can be started from both seed and transplants. Transplants are best used for a spring crop. As transplants are started indoors they can add four to five weeks to the growing season. Put your transplants in the soil when the temperature reaches 45 F (8 C). Space them 18 to 24 inches apart (45 to 60 cm). Water well after planting.

When using seed, scatter the seeds lightly in a shallow furrow about 1/2 inch (1.5 cm) deep. One teaspoon (3 ml) of seed will cover about 30 feet (9 m) of row. Cover seed with 1/4 inch (1 cm) of loose soil or organic matter like compost and lightly water. You should see sprouts in one to two weeks.

Begin thinning your plants when they are four to six inches (10 to 15 cm) high, until they are about 18 inches (45 cm) apart. Be sure to keep the rows well weeded and water at least once a week if there is no or little rain. Additional fertilizer should be added as Collards need a constant supply of nitrogen to keep their deep green color.

 Collards should be harvested by cutting the plants you thin out four inches (10 cm) above the ground. These plants may sprout from the side of the plant giving you a constant supply. Normally only the lower side leaves are harvested. In mild regions Collards can produce useable leaves all winter long. They can withstand temperaturtes as low as 20 F ( -8 C) and can taste better after a light frost.

Serve your Collards steamed or raw in salads. They are very rich in vitamins and minerals and can be a valuable addition to your families health. Do not over cook as that will deplete the vitamins.