Collards a favorite source or greens for cooking as they are very easy to grow and so versatile. Collards come in many varieties. Choose those that are known to grow well in your locality. They are loose-leafed relatives of the other cabbage species. Collards are grown for their large, dark-colored leaves, which have a wide range of uses when eaten raw or cooked. They are heat and frost tolerant and so they are a good alternative kale and cabbage in tropical areas or over hot summers. However, they can bolt to seed in hot weather and they taste best when grown under cool condition. For best texture and flavor pick the leaves when they are young and tender; well before they get to their maximum size. The flavor of collards is boosted by frosts. Companion plants include Mint, Nasturtium, Onion, Onions, Chives, Tomato, Sage, Garlic, Bean, Lentils and Rosemary.
Seed Depth: Grow in the ground or in seed trays. Plant seeds about 5-8 mm (1/4 inch) deep. Plant in rows about 35-45 cm (15 inches) apart.
Space between plants: Thin to 40-50 cm (24 inches) apart once the seedlings appear, or when transplanting.
Harvest Time: Harvest after 7-11 weeks, though small leaves can be picked earlier than this. Sow in small batches, every weeks or so, to provide a continuous harvest from garden bed to plate.
Hints: