This multi-purpose green is a favorite in both raw and cooked dishes. In the South it is best for fall, winter, and early spring harvests, to avoid the temperature extremes of midsummer — though it will tolerate some measure of heat. Because collards are very cold tolerant, they also do well in the North, where their flavor is enhanced by frost and cold weather.
Our high-quality offerings include hybrids and open-pollinated varieties, as well as smooth-leaf Vates and savoy-leaf Georgia types. All seed is tested for black rot.