Georgia Southern Collards
Out of Stock
- Tender, mild, and juicy
- Grows 2-3 feet tall
- Slow to bolt
- Tolerates heat, cold, and poor soil
- 80 days
- 8,400 seeds/oz
(Brassica oleracea) (aka Georgia, Creole, Southern) Historic collard first released around 1880. Slow to bolt and tolerant of heat, cold, and poor soil. Non-heading plants grow 2-3 feet tall with large cabbage-like blue-green leaves that are tender, mild, and juicy. 60-80 days. ±8,400 seeds/oz.
Learn to Grow Georgia Southern Collards
Start Indoors: 6-8 weeks before last frost
Germination: 3-10 Days
Plant Outdoors: 24” Apart
Light: Full Sun
Instructions- Sow seeds indoors ¼" deep. Plant out just before the last frost. Can also be direct seeded outdoors 3 months before fall frost. Collards are most tender and delicious after a frost. Harvest may continue even after snow.
Ratings & Reviews
Wonderful collard. Don’t let the “Southern” in the name scare you off. This collard faced our first frost and light snow like a champ! I grew the collard in a raised bed in SE Iowa without pesticides or rabbit deterrent. The collard overcame cabbage moths and a hungry little rabbit who moved into our yard. I am still harvesting collards for soups. Would buy again!
Tender, sweet, prolific growers, and hardy
These collards grow faster than we can eat them! They're delicious no matter which way you cook them. Extremely heat resistant in the summer and so slow to bolt that they've lasted half a year in the ground just by breaking off the bolting growth. So far they've survived this mild PNW winter with occasional frost. I cannot recommend this variety enough.
I grow these every year. One is still growing. These are very strong during the winter as long as they're in a pot. The taste is great. Easy to grow and the leaves are huge. I recommend them to all growers.
Great variety of collard!
These are great producing plants for Central FL, large leaves and basically no pests to speak of. I've had them growing all winter and they still look great at the end of April. When they're cooked down they are very tender and have a great flavor compared to collards you get in the store which can be bitter and tough.