Hey everyone! My wife makes some amazing collard greens, and I'm thinking about growing my own. I live in California, zone 9b, and I'm a bit overwhelmed with the different varieties out there like Vates, Georgia Southern, Morris-Heading, Champion, and Top Bunch. I really want to pick a flavorful variety, but I'm also considering heat resistance, pest and disease resistance, and productivity. For those who have experience with growing and cooking collard greens, what varieties would you recommend? Also, for those who have tasted different kinds, is there actually a noticeable difference in flavor?
4 Answers
I'm growing Alabama Blue and just a regular collard. In NYC, my harvest lasts till November when I start planting around mid-April. The regular collard has thicker leaves and is heartier, while the Alabama Blue is nicer for salads. They both shine in different seasons—Alabama Blue for summer and the basic one for winter. They're both delicious, just good for different times of the year!
I grow Vates and Georgia Southern, and both are fantastic in terms of taste and yield! They do best for me here in NE Texas during the cooler months; summer heat can be tough on them. You really can't go wrong with either of these.
Georgia Southern is known for heat tolerance, but in Texas, your summer temps might be too extreme for them, right? Do you keep your fall collards going through winter to avoid replanting in spring?
I’m in zone 6, but Georgia Southern collards worked great for me too! Definitely a solid pick!
Georgia Southern has been a winner for me! They yield really well with little water and can handle both heat and cold fairly well, even in my zone (PA 7a). Once they're established, they're pretty much unstoppable!
Do you stop harvesting in November because of frost? I heard collards taste sweeter after a frost and can handle temps down to 20 degrees. Can’t you just cover them if it gets colder?