Collard Greens — Growing reference
| Scientific name | Brassica oleracea var. viridis |
|---|---|
| Seed germination (days) | 5–8 |
| Soil temperature for germination (°C) | 7.2–23.9 |
| First harvest or flowering (days) | 60–80 |
| Measured from | Transplant |
| Plant spacing (cm) | 45.7–61 |
| Mature height (cm) | 76.2–121.9 |
| Mature spread (cm) | 45.7–61 |
| USDA hardiness zones | 6–11 |
| Light | Full sun |
| Water | Moderate |
| Sowing method | Direct sow |
Growing directions
Direct-sow seeds 1/4 inch deep or transplant in fertile, well-drained, slightly acidic to neutral soil in full sun 10–12 weeks before first fall frost; collard greens are the signature leafy vegetable of the American South, producing large, broad, blue-green, somewhat waxy leaves with a mild, slightly bitter, cabbage-like flavor that mellows considerably after frost or slow cooking. More heat-tolerant than most brassicas, collards can grow year-round in zone 8–11 and are the most cold-hardy of all the non-kale brassica greens. The traditional Southern preparation is slow-braising with smoked pork, but the leaves are also excellent blanched, stir-fried, and used as a low-carbohydrate wrap. Harvest outer leaves continuously; well-maintained plants can produce for a full year or more in mild climates.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0