Brassica oleracea

Collard Greens have a long culinary history as described in this article by culinary historian Michael Twitty. They are native to Eurasia and traveled south to West and Central Africa sometime around the Middle Ages, where they became a popular food among Africans. There are stories of Collard Greens traveling to the U.S. from Germany, and possibly by way of African slaves. Collard Greens were one of the few foods they were allowed to cultivate for themselves on plantations. They have become a staple of Southern cuisine, but we in the North are a bit slower to catch up...cook them a bit longer than kale and they'll act similarly. I love how well they can hold their own in soups.

Seeds grown by Bluebird Forest Garden in Orofino, Idaho and Titbout's Seeds in Missoula, Montana.

175 seeds.

Directions: Direct seed in spring. Or, start indoors in early spring & transplant outside after 4-6 weeks. For fall crop, seed indoors in May and transplant outside quickly. Give 'em room!