A beautiful, rounded leaf collard that keeps on giving...what's not to love? The green tree collard is a bit more refined looking than its sisters. It has beautiful light green leaves that are rounded with a mild taste. It keeps pumping out leaves all year long.
Why We Love It
Here are some of the reasons why we love Green Tree Collards...
1) EASY - This plant almost grows itself! Give it full sun to part shade and a little calcium and it will give you food season after season.
2) ELEGANT- This perennial collard has a certain elegance to its growth habit. It looks very pretty in the garden.
3) VERSATILE - You can stake it up or let it bramble happily along the ground. Its mild leaves can be used raw or cooked and they are delicious!
How to Grow It
Here's how to grow Green Tree Collards:
|SUN||FULL SUN to PART SHADE
|MOISTURE||REGULAR GARDEN MOISTURE|
|GROWING ZONES||USDA 7-10 (Not sure? Find your growing zone here)|
|SIZE||5 FEET TALL & WIDE|
FROM CUTTINGS: Upon arrival place cuttings half-deep into good quality potting soil. Keep moist, but not over saturated, give good light and warmth. Cuttings will root in 3-8 weeks. Alternatively plant cutting into good quality soil outside in spring or early fall in mild climates and keep moist.
FROM SEEDS: Start indoor in plug trays 4-6 weeks before last frost date. Seed ¼’’ deep and keep moist. Germ in 7-14 days. Ensure steady moisture and a good light source to reduce stretching, which creates week stalks. Plant out or pot up once seedling has a strong root structurePRO TIP: All brassicas like a good dose of calcium from time to time. We save our egg shells and grind them up in the blender and sprinkle around our perennial collards.
How to Harvest & Use It
Snap off the larger, outer leaves. It's best to harvest from the outside/in. Always leave at least 6-8 leaves to photosynthesize and feed the plant.
You can use this perennial green in soups, salads, stir fries. It tastes delicious chopped up and stir fried with garlic and olive oil. Add a little salt and pepper and serve over rice for a yummy dish.