{"product_id":"georgia-southern-collards","title":"Georgia Southern Collards","description":"\u003cp class=\"sc-subtitle\"\u003eHeirloom · Open-Pollinated · 70–80 days from direct seeding\u003c\/p\u003e\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · especially well suited to warm climates\u003c\/div\u003e\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eContainer\/Pot ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eGrow Bag ✓\u003c\/div\u003e\n\u003c\/div\u003e\n \n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003eGeorgia Southern Collards is big, productive, and one of the most weather-tolerant greens you can grow. The leaves are blue-green, tender, and mild with an earthy depth that gets noticeably sweeter after a frost. Most greens tap out in summer heat or hard frost, but this one likes to hang around.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it tastes like:\u003c\/strong\u003e Earthy and mildly bitter raw, with a depth that mellows and sweetens when cooked. After a frost the bitterness softens noticeably and the flavor becomes sweeter and so southernly delicious.\u003c\/p\u003e\n \n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\u003cdiv style=\"margin-top: 24px;\" class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun preferred. Tolerates partial shade better than most brassicas, which helps in warmer zones.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eAbout 1 to 1.5 inches per week. Keep it consistent, especially during hot weather. Dry spells make leaves tough.\u003c\/span\u003e\n\u003c\/div\u003e\n \n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e¼–½ inch\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e18–24 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e24–36 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eThinning\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e18 inches. Thinnings are edible.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e5–10 days\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e70–80 days from direct seeding\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n \n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, start indoors 4–6 weeks before your last frost. Transplant out 2–4 weeks before your last frost when daytime temperatures are consistently in the 40s to 50s°F.\u003cbr\u003e\u003cbr\u003eFor fall, direct sow or transplant 10–12 weeks before your first fall frost or once daytime temperatures begin dropping below about 75°F. Fall collards are almost always better than spring ones.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–11\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003e\n\u003cstrong\u003eZones 7–8\u003c\/strong\u003e\u003cbr\u003eStart seeds indoors in late summer and transplant once daytime temperatures start dropping below 80°F, typically 8–10 weeks before your first fall frost. This is where Georgia Southern earns its name. Spring is possible but fall is almost always better.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZones 9–11\u003c\/strong\u003e\u003cbr\u003eFall is your strongest window. Harvest before temperatures climb. Established plants tolerate heat better than most brassicas, but the best flavor and longest harvest come from a fall planting.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n \n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\u003cp class=\"sc-tip-title\"\u003eFrost makes it sweeter. So does patience.\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eGeorgia Southern is genuinely heat tolerant, but the best flavor comes after cold weather hits. If you're in a cool zone, hold off on heavy harvesting until after a frost or two. The difference in flavor is real and worth the wait.\u003c\/p\u003e\n \n\u003cp class=\"sc-tip-title\"\u003eAlways harvest from the outside in\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eTake the lowest, outermost leaves first and leave the center growth intact. The plant keeps producing from the top, so as long as you leave the crown alone, one plant can feed you for months.\u003c\/p\u003e\n \n\u003cp class=\"sc-tip-title\"\u003eIt gets big. Give it room.\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eGeorgia Southern grows 2–3 feet tall and nearly as wide. Crowded plants produce smaller leaves and invite disease. Spacing matters more with this variety than with most greens. Give it the full 18–24 inches and it'll reward you for it.\u003c\/p\u003e\n \n\u003cp class=\"sc-tip-title\"\u003eIt tolerates poor soil but thrives in good soil\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eCollards are more forgiving of tough conditions than most brassicas. Rich soil with good organic matter produces noticeably larger, more tender leaves. Side dress with compost a few weeks after transplanting if you want the best harvest.\u003c\/p\u003e\n \n\u003cp class=\"sc-tip-title\"\u003eRow cover early, watch for worms later\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003ePut row cover on at planting and don't lift it until plants are established. Flea beetles move fast and they will find your seedlings. Cabbageworm shows up later in the season, so check undersides of leaves weekly and pick them off by hand. Bt works if things get out of hand.\u003c\/p\u003e\n \n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eDill\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eNasturtium\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eMarigold\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eGarlic\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eOnion\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eBeets\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eCelery\u003c\/span\u003e\n\u003c\/div\u003e\n \n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n \n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eLeaves are ready when they're 7–10 inches long with a deep blue-green color that looks substantial but not stiff or woody. Baby leaves at 4–5 inches are more tender and work great raw. Full-size leaves are what you want for cooking.\u003c\/p\u003e\n \n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eSnap or cut the outermost leaves at the base of the stem. Don't take more than a third of the plant at once. Leave the crown alone. This is a cut-and-come-again crop and one plant keeps producing for months if you harvest it right.\u003c\/p\u003e\n \n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eTwo to three plants per person is plenty for regular harvests. A full packet at good spacing gives you more collards than you'll know what to do with.\u003c\/p\u003e\n \n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eWrap unwashed leaves in a damp paper towel and refrigerate. They keep better than most greens and are good for up to two weeks.\u003c\/p\u003e\n \n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch 3 minutes, ice bath, dry well, freeze flat then bag. Keeps up to 12 months. Holds up better than most greens in cooked dishes.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Collards pressure can well. Follow current USDA guidelines for safe processing times and pressures.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDehydrating:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch first, then dehydrate at 125°F until completely crisp. Crumble into soups and stews. Keeps 6–12 months airtight.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Low-acid vegetable. Not safe on its own.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePickling:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Technically possible but the texture doesn't hold up well. Not recommended.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRoot cellaring:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Doesn't hold up outside of refrigeration.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n \n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eThe Southern classic is long-braised with smoked meat, a splash of vinegar, and time. That's still the move. But younger leaves work raw in salads, and the whole plant holds up in soups, stir fries, and grain bowls where something sturdy is exactly what you want.\u003c\/p\u003e\n \n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eGeorgia Southern Collards\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eHeirloom · Open-Pollinated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~150 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n \n\u003cp style=\"margin-top: 16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Viable up to 4 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Collards are a biennial, so they set seed in their second year. They cross freely with other Brassica oleracea crops. You need at least half a mile of distance from any flowering relatives to keep the variety true. In year two the plant bolts and flowers in spring. Let the seed pods dry completely on the plant, then collect, thresh, and store seeds somewhere cool and dark.\u003c\/p\u003e","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43810563293262,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/6.png?v=1786456026","url":"https:\/\/sowchaotic.com\/products\/georgia-southern-collards","provider":"Sow Chaotic","version":"1.0","type":"link"}