Nutrient packaged collard greens (Brassica oleracea) grow in U.S. Department of Agriculture plant hardiness zones 8 and greater during the year. A member of the Brassicaceae (also referred to as Cruciferae or cabbage) family, collards love the heat of summer, but will tolerate freezes as well, thus there is no need to worry if a sudden cold snap strikes. Frost won’t kill collard greens; rather, their thick, oval-shaped leaves eventually become sweeter and more desirable when temperatures drop unexpectedly.
Mulch For Protection
When temperatures get colder or if frost is expected — a rare event in USDA zones 8 and up — mound soil around the depths of collards and include an additional layer of sap. A thick nest of mulch around the base of the plant will not only conserve moisture during the growing season, so it is going to protect the plant by keeping soil warm in cool weather and cool in warm weather.
Healthy and Local
Because of their high levels of glucosinolate chemicals, collards offer more nutrition than all but just a few other vegetables. Freshly harvested collards top the charts in nutritional advantages, but by the time they are shipped long distances, up to 80 percent of their nutrients are discarded. In addition, distance and time cause sweetness to fade and bitterness to intensify, so the tastiest alternative is to grow them yourself.
Simmered, Steamed or Needless Sweet
When preparing “greens,” growers throughout the U.S.’s many regions take various procedures: The southern grower’s palate may desire a slow-cooked version using salt pork, while the Californian fancies steamed collards with peanut sauce. A northern grower, on the flip side, won’t stir-fry one leaf until the first cold snap strikes, since collards get naturally sweeter after being destroyed by few light frosts; ice crystals improve flavor by transforming starches to sugars and by transforming protein flavor chemicals.
Harvesting Collards
Harvest collards when leaves are young, about 10 inches long and dark green; pale, yellowing, old leaves should be avoided when harvesting, since they have a tendency to become bitter and stringy. Harvest in the trendy part of the day and cut leaves from the bottom first, work towards the top and do not over-harvest. Leave a significant amount of leaves growing on peak of each plant (they may begin to resemble small palm trees), so the plant will remain healthy and continue to create.