Similar to kale in terms of origin and nutrition, collards are known as a super food for their high vitamin and mineral content and potential anti-cancer properties. The name “collard” comes from the word “colewort” (a medieval term for non-heading brassica crops). They are a nutritious open-leaved cabbage for picking through winter and spring; useful for large families as they provide an ongoing large harvest, but also good for small households as they can be picked leaf by leaf as required. Easy to grow and frost hardy, we’ve had collards plants that we’ve harvested from for well over a year. The leaves also make great chook fodder.
Also known as Dalmation Cabbage, this variety was used by the Dalmations for stuffing with mince and beans then baking. In fact it was popular in other areas of the former Yugoslavia too, where it was locally known as raštika or raštan, and was one of the staple traditional vegetables of the region. It is particularly popular in the winter, stewed with smoked mutton (kaštradina) or cured pork, root vegetables and potatoes. Collard greens have been cultivated in other parts of too Europe for at least 2000 years, with references dating back to the Greeks and Romans.
Space plants min. 60cm apart.
9 cm pot. Certified organic plant. Usually available autumn to spring.
Please note current photo is a generic collards photo.