It’s not what you think
Collard greens date back to prehistoric times. They are practically the dinosaurs of edible plants. They are one of the oldest members of the cabbage family. In fact, they are also known as tree cabbage or non-heading cabbage. Many people erroneously state their origin as African. They were a Mediterranean dish long before gaining popularity in Africa.
Greens originated near Greece. America first experienced the dark green, leafy vegetable when Africans arrived in Jamestown, Virginia. This occurred in the early 1600s. Collard greens were just one of a few select vegetables. African-Americans were allowed to grow and harvest them for themselves and their families throughout times of enslavement. Over the years, cooked greens developed into a traditional food. Even after the Africans were emancipated in the late 1800s, their love of greens continued. They kept handing down their well-developed repertoire of greens recipes from one generation to the next.
After the American Civil War, destitute white Southerners began eating collard greens. They discovered what African-Americans had known for ten generations: collard greens are delicious and nutritious! Collard greens are one of the most nutritious of the cool-season vegetables. They are bursting with vitamins and minerals. These nutrients help prevent and fight disease. Today, many varieties of greens are available. These include collards, mustard, turnips, chard, spinach, and kale. Collard greens should be a staple in every healthy garden.
Here at Wingspread Farm we grow three varieties. We harvest when young all the way to the full grown, large leathery leaves. There is never any waste, if there are bugs, or worm eaten holes on them, the chickens get them. Win win for all of us.
Read more about collards here, from one of my favorite culinary geniuses:
Michael W. Twitty.
Collards Grown at Wingspread Farm
70 days. Georgia Southern Collard seeds grow cabbage like dark green leaves, with a slightly crumpled texture. These collard leaves are huge and juicy, making them excellent for salads and the like. These seeds grow a non-heading type. The collard heads are both heat and cold tolerant. Their mild cabbage-like flavor will improve after being exposed to a light frost. Georgia Southern Collard is slow to bolt. Each plant grows 2 to 3 feet tall. Collard leaves are high in Vitamin A, B1, B2, and C.
70 days. Georgia Southern Collard seeds grow cabbage like dark green leaves, with a slightly crumpled texture. These collard leaves are huge and juicy, making them excellent for salads and the like. These seeds grow a non-heading type. The collard heads are both heat and cold tolerant. Their mild cabbage-like flavor will improve after being exposed to a light frost. Georgia Southern Collard is slow to bolt. Each plant grows 2 to 3 feet tall. Collard leaves are high in Vitamin A, B1, B2, and C.
75-85 days. Morris Heading Collard seeds grow slightly crumpled and loose heads. These compact Collard plants have short steamed leaves, and are tolerant to both the heat and the cold. Morris Heading Collard is very rich in vitamins and minerals. The juicy collard leaves have a mild cabbage-like flavor and are delicious boiled, steamed, or as an addition to salads. Plants grow to be up to 36 inches tall.
Every home and victory garden should be growing this vegetable. All you need is a little space or a pot with some soil. You can harvest a few outer leaves at a time. One plant will nourish a family if included in most soups and stews. Young leaves can be eaten raw or shredded into a sandwich.
Be healthy, be self-reliant, be blessed.
–Love Andie