Early maturing collard with large leaves that can measure over 60cm (24") from stem to tip. Uniform plants have thick, slightly savoyed, blue-green leaves supported by long, sturdy stems that make bunching a breeze.
Leaves are held pointing upward, away from the soil. Once cooked, the flavor is rich and savory—very nice in soup or simply steamed on its own. Use succession planting from spring to the height of summer for a constant supply of thick, nutritious greens.
Matures in 50 days
West Coast Seeds Top Bunch 2.0 F1 Collards Seeds, Per Package
Starting
Sow 3-4 seeds 5mm (¼”) deep in each spot you where a plant is to grow. Thin to the strongest plant. Space 45-60cm (18-24″) apart in rows 75-90cm (30-36″) apart.
Timing
Direct sow in early spring to mid-summer for summer to winter harvests. Or start indoors 4-6 weeks before the last frost, and transplant out as soon as the soil warms up. Optimal soil temperature: 10-30°C (50-85°F). Seeds should germinate in 7-10 days.
Harvest
Kale and collards can both be grown as a cut and come again crop for salad mixes by direct-seeding and cutting baby leaves. They will re-grow if you pick leaves from the bottom up, as you need them. Continue harvesting lower leaves as they mature—plants will keep producing all season. Kale can overwinter in many areas. In fact, the leaves get sweeter after frost, though growth will slow. In spring, the surviving plants start to flower, so eat the delicious flowering steps and buds.
