- Ease of Growing
- Grown as
- Days to Maturity
- 79 (Spring/Summer), 79-110 (Fall/Winter)
- Growing Habit
- Super Hardy
Very hardy, thrives as a winter crop and can be frost tolerant in temperatures as low as 0 degrees F.
- Spring Transplant, Spring, Fall Transplant, Fall
- Growing Season
- Cultivar Type
- Growing Conditions
- Cold, Cool, Warm, Hot
Collards are such a long season crop, they are usually direct sown 20-30" apart in mid spring. Wait until the cold weather has passed, so there is no chance of them being vernalized (which could cause them to bolt).
- Outdoor Growing Temp
- 40°F - 80°F
- Min Outdoor Soil Temp
Collards are pretty hardy and can go into the ground when it is still fairly cold. However they will germinate and grow faster in warmer soil.
- Start Indoors
- Start Outdoors
- Sun: min. 6 hours daily (Cold, Cool, Warm, Hot)
Collards will be most productive in full sun, though they will tolerate partial shade.
Collards must have plenty of water for maximum productivity and best quality.
Low nitrogen. Moderate potassium. Moderate phosphorous.
Collards have similar nutritional requirements as kale, in that it needs a significant amount of phosphorus and potassium, but not a lot of nitrogen. It will flower early with too much nitrogen.
- Tolerates light frost, Tolerates hard frost, High heat, Needs summer shade
- Small Gardens?
Collards grow larger than most greens, so you will need a container that is a minimum of 12" in diameter and 12-18" deep for one plant. Make sure that your container has drainage holes, and line the bottom with weed cloth or rocks/gravel. Cover with a mixture of potting soil and compost. Collards love sunshine, so make sure to place your container in an area that has access to sun all day. You will need to water once a day in hot climates and less frequently when the weather is cool.
- Attracts beneficial insects?
- Dark green
- Fruit Size
- Plant Height
- Plant Diameter
- Hardiness Zone
- Disease Resistance
- Taste Profile
Strong, spicy flavor with beautiful deep dark green colored leaves when cooked.