Collard Greens

Collard greens are the oldest known greens in the cabbage family dating back to ancient times because of their similarity to cabbage eaten by prehistoric people. In addition, ancient Greeks and Romans cultivated collard greens.

Collard greens are native to the eastern Mediterranean region and Asia Minor. In approximately 400 B.C. they were brought to Britain and France by either the Romans or Celts. The first documentation of collard greens in America was in 1669 though it is possible they were present in the colonies at an even earlier date.

Collard greens grow best in warm weather though they can withstand the cold temperatures of late autumn. Interestingly enough, the flavor of collard greens is enhanced by a light frost.

Though available year-round, collard greens are at their peak from January through April. The best collards are found in crisp bunches with leaves still intact. Collards can also be found canned. Fresh collard greens should be stored in the crisper drawer of the refrigerator or in a plastic bag with holes in it.

Source: FruitsandVeggiesMatter.gov

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Picking (harvesting) Kale and Collard Greens

Picking (harvesting) Kale and

Collard Greens

Harvesting kale and collard greens begins about 40 days after planting. More specific instructions about how many days from planting to harvest will be found on the seed packet. Harvest by cutting at the base of the plant about ½ inch above the soil line. Greens can be bunched together with a rubber band or string. To keep greens fresh rinse them in cold water and keep refrigerated. Unlike many other vegetables greens can be stored wet.