Brassica oleracea var. acephal
Collard greens are a broad-leafed vegetable related to the broccoli, Brussels sprouts, and cabbage. They are a cool season vegetable that make them extremely attractive vegetables for temperate regions with mild winters. Although synonymous with cuisine of the American South, collards have a rich history throughout the world. Thought to be related to wild cabbages found in Asia, it eventually spread to the ancient Greeks and Romans in Europe and then to the Americas. Collard greens are eaten regularly in many countries around the world.
|Nutrition||Low in calories with no cholesterol. High in fiber, vitamins C, A and K, as well as manganese, folic acid and even calcium.|
|Harvesting||Pick outer leaves as the plant grows. Harvest when leaves are up to 10 inches long, dark green and still young.|
|Storing||Collard leaves stored in plastic bags will keep in the refrigerator for several days. Wash thoroughly before use as soil will stick to underside of leaves. Leaves can also be frozen for longer storage. Will keep best if cooled quickly after harvesting by briefly immersing in ice water.|
Brassica oleracea var. acephal Tiger is a fast-growing collard green variety that had an exceptionally high yield potential and rapid re-growth. The slightly savoyed, blue-green leaves have a rich, gourmet flavour that sweetens in cool weather. This variety is tolerant of both heat and cold conditions and is resistant to bolting.
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