79 days. [Introduced 1820 by David Landreth.] Old-fashioned and unique variety with smooth, bright green leaves. Heat- and frost-resistant, slow-bolting and non-heading. 30-34 in. tall. Excellent resistance to cabbage worm and cabbage looper. Recommended especially for Southern and warm coastal states. Thin out any dull-leaved off-type plants.
Green Glaze Collards
How to Grow: Collards are members of the cabbage family, and have similar cultural requirements (See Cabbage section). They are both forms of non-heading cabbage and are among the earliest forms of cultivated cabbage. Both are exceptionally high in iron and in vitamins A and C. Collards are more heat-tolerant than cabbage and are usually winter-hardy from Virginia southward. Kale is best grown as a spring, fall, or winter vegetable. The taste of both kale and collards is sweetened and enhanced by frosts and cool temperatures. Kale and collards are best cooked, but young greens grown in cool weather are good in salads.
Harvest: Clip individual leaves before they are 12 in. long. Old leaves become tough and stringy.
Seed Savers: Collards will cross with broccoli, brussels sprouts, cabbage, cauliflower, kohlrabi, and most kale. Isolate by 1/8 mile for home use. For pure seed of small plantings isolate by 1/4 to 1/2 mile.
Packet: 2 g (about 625 seeds) sows 55 ft. direct seeded or 230 ft. as transplants.