RSS
Home
Garden ready: growing collards in late fall and winter
Print
Email
RSS
Subscribe
Growing collards in North Carolina.
Photo credit: Taylor Blanchard
As cold weather descends and the Charlotte region nears closer to the first average frost date, you can still plan on vegetable gardening for the colder months.
Leafy greens such as collards and kale can tolerate (and even thrive in) very cold temperatures, and even frost or a light freeze. With a row cover, you can add additional protection from the elements and harvest these nutritious green throughout the winter.
How to grow
Start seeds indoors or sow them directly in the garden. Many garden centers also sell plants for transplanting.
Garden:
- Sow the seeds 1/4 to 1/2 inch deep.
- Thin the seedlings to 6 inches apart.
- Let the greens grow until they are touching, and then thin the plans again to allow 18 inches between plants. Save the thinned greens for a dish of “baby” collards.
Indoors:
- Sow the seeds 1/4 to 1/2 inch deep.
- Once a few inches in height, begin to harden the plants off by taking them outside for a few hours a day, gradually increasing their time outdoors.
- Plant 18 inches apart in rows 3 feet apart.
Harvesting
When collard greens are 12 inches tall, you can begin harvesting. You can cut the entire plant, or leave smaller, interior leaves to grow for a continual harvest. Use immediately or store for a few days in the crisper in your refrigerator.
Pests
You should not need any chemical pesticides, although you might have a few holes in the leaves, which will not affect the taste. Collards can be damaged by aphids or cabbage worms. Remove worms by hand, and spray aphids off with a steady stream from a hose. If aphids are a major problem, you can use BT, which a pesticide safe to humans and animals. Another option is a row cover, which will not only provide frost protection, but will also provide protection from insects.
Saving collard seeds
An open pollinated variety such as Vates, Georgia or Morris Heading will allow for seed saving. Instead of harvesting, let one plant continue to grow. It will flower, and then produce seed pods. Let the seed pods dry on the plant and then remove the pods. Remove the seeds from the pods and store.
How to prepare
Members of the Brassicaceae family (which also includes broccoli, cauliflower, cabbage and Brussel sprouts), collards are a nutritional powerhouse – very high in vitamins A, C and K, and high in calcium and fiber.
Many Southerners eat collards that have been slow cooked with a ham hock. For a better, faster and healthier way to enjoy collards:
Easy sautéed collards recipe
- Wash and then rough chop a large bunch of collards.
- Heat a skillet or sauté pan over medium-low heat.
- Add olive oil and heat for a minute.
- Add the collards (and chopped garlic) to the pan and sauté for three to five minutes.
- Finish with pepper and serve.
The collards will retain their bright green color and make for a fast side dish for an evening meal.
More resources:
- North Carolina State Extension Service: Home Garden Collards
Other garden ready topics:
Related Articles:
Add a Comment
