Sowing, Growing, + Harvesting Collards – Seeds 'n Such

Collards are a type of leafy green vegetable that belongs to the cabbage family. They are native to the eastern Mediterranean and have been cultivated for thousands of years. Collards have large, dark green leaves with a slightly bitter flavor and a slightly crunchy texture. Collards can be eaten raw in salads or sandwiches, or they can be cooked in a variety of dishes, such as soups, stews, and braises. They are often cooked with other flavorful ingredients, such as bacon, ham, or vinegar, to balance out their slightly bitter flavor. They are a good source of vitamins and minerals, including vitamin K, vitamin C, and calcium.

Sowing

Collards are typically sown directly in the garden, as they transplant well. Start sowing in late summer for a fall harvest or in early spring for a spring harvest.
Choose a location with full sun or partial shade and well-drained, fertile soil. Collards can tolerate slightly acidic to neutral soil (pH 6.0-7.0).
Sow collard seeds about 1/4 inch deep and 2-3 inches apart in rows.
Keep the soil consistently moist until the seeds germinate, which usually takes about 7-14 days.

Growing

Thin the seedlings to achieve proper spacing once they have grown a few inches. Space the collard plants about 12-18 inches apart in rows.
Collards prefer well-drained soil and benefit from consistent moisture. Water regularly to prevent stress and encourage healthy growth.
Fertilize with a balanced, all-purpose fertilizer or well-rotted compost to promote vigorous growth.

Harvesting

Collard leaves are ready for harvest when they reach the desired size, typically around 8-10 inches in length. You can start harvesting individual leaves when they are large enough.
To harvest, use scissors or a knife to cut the leaves a few inches above the ground. This allows the plant to continue growing and producing new leaves.
You can harvest collards from the bottom of the plant up, taking the older, outer leaves first.

Storing

Store freshly harvested collard leaves in the refrigerator. Wrap them in a damp paper towel and place them in a plastic bag or container. They can be stored for up to a week or so under proper conditions.
If you have a surplus of collards, consider blanching and freezing them. Blanching involves briefly boiling the leaves and then quickly cooling them in ice water before freezing. This method preserves the texture and flavor of the collards.
Collards can also be stored for a short time in a root cellar or a cool, humid place. Ensure proper storage conditions to maintain their quality.

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