Collards are a uniquely American vegetable that originated around 1800. This pre-1880 heirloom variety is suited to the sandy soils common in the Atlantic South and is a favorite in Southern cuisine. Also known as Creole Collards, Georgia Southern Collards produce large, loose, open heads of succulent, deep blue-green leaves that are sweet, mild, and tender when harvested after frost.
Direct sow seeds 2-4 weeks before last frost date in spring, and 10-12 weeks before first frost in fall in well-drained, fertile soil. Tolerates heat and mild frost. Approximately 140 seeds per packet.
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