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 little pink on its edges. It keeps pumping out delicious, mild-tasting leaves all year long. (Brassica oleracea)
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|
How to root cuttings: We like to root cuttings in 4" or 1 gallon pots. Fill with moistened potting soil. Simply bury the cutting halfway in the soil. Tamp around the cutting to secure. Water occasionally to keep the soil moist. That's it! They root super easily and you should see new leaves start popping in 4-8 weeks. We root outside year-round in zone 9 and above. If you're colder than this, keep your potted cutting on a window sill until Spring. Let us know if you need any support. We're here for you!
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 weak stalks. Plant out or pot up once seedling has a strong root structure.PRO 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.