Label
All
0
Clear all filters

Collard Greens

Appears in
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About

Native to the Eurasia, specifically Asia Minor and the eastern Mediterranean, the collard, Brassica oleracea var. acephala, is a nonheading member of the cabbage family eaten as a leafy vegetable. Its American provenance marks it squarely as a regional heritage food of the American South and communities of southern migrants in other parts of the country. The leaves are usually tall, wide, branching, and of varying shades of a dark, earthy, sometimes bluish-green. The most popular market and open-pollinated seed varieties in the United States are the Georgia Southern or Creole type, Vates, Champion, Morris Heading, and a longstanding heirloom, Green Glaze, the oldest collard variety still grown on American soil. High-producing hybrid varieties are also grown for market and include Flash, Blue Max, and Top Bunch, among others.

Become a Premium Member to access this page

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title