Collards (35 days)
Collards or collard greens are thought of as a staple of only the Southern U.S. but they are equally popular in parts of Europe, India, South America and Africa. They are grown for the large thick leaves and do not form heads. The flavor is milder than turnip greens or mustard and the leaves more substantial. After exposure to cold weather and mild frost the flavor improves. Plant in rows or sow over an area. Cook by blanching. Some of the natural chemical compounds in collards build up the human immune system and have anti-cancer properties.
Plant the seed in the late winter and in the fall about a month before the first frost date. Make a trench about 1/2 inch deep and then cover lightly.
Thin to prevent crowding. Harvest the outer leaves as they mature. Harvest can last until early May or whenever temperatures reach 80 degrees or more. In areas with mild winters collards will often survive all winter.
Like all leaf crops worms and other chewing insects can be a problem. Nature's Guide Diatomaceous Earth or Nature's Guide Tomato and Pepper Spray will control them.