Collard (also known as tree-cabbage or nonheading cabbage), is a cool-season vegetable green that is rich in vitamins and minerals. It grows better in warm weather and can tolerate more cold weather in the late fall than any other member of the cabbage family. Plant in early spring for summer harvest and again in midsummer for fall and early winter harvest. Sow the seeds 1/4 to 1/2 inch deep. Thin the seedlings to 6 inches apart, allow them to grow until they begin to touch, then harvest whole plants to give 18 inches between plants. This allows enough space for plants to mature.

Thinned plants may be eaten. Allow at least 3 feet between rows because plants become large. All green parts of the plant are edible and may be harvested at any time during the growing season.

Plants grown 6 inches apart can be cut at ground level when they reach 6 to 10 inches in height. Plants left at wider spacing should be harvested by picking the larger leaves when the plants are 10 to 12 inches tall. This harvesting method allows the younger leaves to continually develop for later use.

Nutrition Facts (1/2 cup cooked collard greens) Calories 56 Protein 1 gram Dietary fiber 2.9 grams Carbohydrates 2.5 mg Dietary fiber 0.4 mg Calcium 74 mg Vitamin A 2,109 IU Vitamin C 9 mg

(Approximately 7,000 to 9,000 seeds per oz.)