They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. The plant is commercially cultivated for its thick, slightly bitter, edible leaves. In Africa it is commonly known as sukuma (East Africa), muriwo or umBhida (Southern Africa).Ĭultivation A field of collard in Pennsylvania Popular cultivars of collard greens include 'Georgia Southern', 'Vates', 'Morris Heading', 'Blue Max', 'Top Bunch', 'Butter Collard' ( couve manteiga), couve tronchuda, and Groninger Blauw. It has an upright stalk, often growing over two feet tall and up to six feet for the Portuguese cultivars. The plant is a biennial where winter frost occurs some varieties may be perennial in warmer regions. While American collards are best placed in the Viridis crop group, the Acephala cultivar group is also used ("without a head" in Greek) referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards more tolerant of high humidity levels and less susceptible to fungal diseases. The term collard has been used to include many non-heading Brassica oleracea crops. Collard greens have been eaten over centuries, with evidence showing that the ancient Greeks cultivated the plant. The plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables. The name "collard" comes from the word " colewort" (a medieval term for non-heading brassica crops). Collard is generally described as part of the Acephala (kale) cultivar group, but gets its own variety as Brassica oleracea var. Collard is a group of certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli.
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