Fall Gardening Spotlight: Collard Greens

 

Fall Gardening Spotlight: Collard Greens

When cooler weather finally rolls into the Panhandle, collard greens (Brassica oleracea var. acephala) are one of the most reliable crops you can grow. Members of the cabbage family, Brassicaceae, collards are hardy, low-maintenance, and don’t mind a little frost – in fact, a nip of cold will sweeten their flavor. In my neighborhood, it’s not unusual to see collards thriving in gardens all the way through winter and early spring.

Collard seeds can be directly sown starting in late August, with transplants best set out from September through November. If you start from seed, expect to harvest in two to three months. For a quicker turnaround, grab transplants from a local nursery and you’ll be cooking collards by Thanksgiving.

When late summer and early fall heat lingers, young plants may need a little extra care. Providing afternoon shade with a 40 to 50% density shade cloth can keep seedlings from wilting and help them establish more smoothly during warm spells in September. Regular, even watering is also important, but make sure the soil drains well.

Space plants 12 to 18 inches apart in rows two to three feet wide, since collards grow large and need room to spread. In raised beds, you can space plants the same 12 to 18 inches apart in all directions, often in a staggered grid, to make the most of the space. For a steady supply, consider staggering plantings every couple of weeks through early November. Collards are among the more forgiving fall crops – just give them at least six hours of sun, nutrient-rich soil, and steady moisture.

One thing I’ve learned from experience: don’t be shy about picking leaves. Collards will keep producing as long as you harvest from the bottom up, leaving the center growing tip alone. I’ve found the leaves taste best when they’re picked young, around 10 to 12 inches long. If you leave them on longer, they’ll toughen up a bit but hold up well in slow-cooked dishes. Even a short row in the garden can keep a family in collards for much of the season, which helps explain why they’ve been a fixture in Southern kitchens for generations.

Some varieties that do well in our area include several open-pollinated classics. ‘Georgia Southern’ has stood the test of time for its tender, large leaves, while ‘Vates’ is another reliable option, known for its compact size and resistance to bolting. For a collard that’s as pretty as it is productive, try the heirloom ‘Alabama Blue.’ Its bluish leaves are streaked with purple, adding beauty to the garden as well as the plate. If you’d like to try hybrid varieties, look for ‘Champion,’ bred from ‘Vates’ with improved cold tolerance and disease resistance, or ‘Top Bunch,’ which grows quickly and recovers fast after harvest. You’ll usually find at least one or two of these on the racks at local plant nurseries.

While collards are tough, do keep an eye out for caterpillars such as cabbage loopers and diamondback moths, which can chew holes in the leaves. Picking them off by hand usually can keep them under control if you scout often, though a light spray of Bacillus thuringiensis (Bt) can also help if they get ahead of you. Be sure to follow the label directions carefully when applying.

Once you’ve got a basket full of collards, you can make them as simple or as dressed up as you like. I usually just sauté them in olive oil with garlic, salt, and a pinch of smoked paprika. They also slip nicely into soups, mix well with pasta, and can even be blended into green smoothies.

Collards are tough, productive, and delicious – and if you plant a few this fall, you might just find yourself sharing leaves with neighbors well into the new year.