Collard greens have been a South Carolina staple since colonial times, but the humble vegetable has never been more popular than it is today.
In June, the S.C. Legislature designated collard greens as the official state vegetable, and nationally, chefs at fine restaurants from New York to California are adding the robust flavors of fresh collards to their menus.
Close kin to cabbage, collard greens are easy to grow throughout South Carolina. The key is timing. Collards are a cool-season vegetable best planted in July and August for a fall crop. During mild winters, fall collards often persevere through the cold to produce luxuriantly the following spring. Gardeners in the Midlands and Coastal regions can also enjoy a second planting in the spring by setting transplants from late-February to mid-March. Popular varieties include Champion, Georgia, Morris Heading and Top Bunch.
Collards can be grown from seed or transplants. Sowing seed is a common practice in the coastal plain, but transplants are the best option for most home gardens. Transplants are widely available at garden centers but the selection of varieties may be limited and transplants may not be available in time for your preferred planting dates. Consider growing your own transplants by sowing seeds in small containers 6 to 8 weeks before you intend to transplant. Collard plants should be spaced 18 inches from each other in rows that are 4 feet apart. As an alternative to traditional row culture, I like to plant collards in flower borders. Skirted by cool-season flowers like pansies, collards provide bold accents to the landscape and serve as edible ornamentals.
All leafy greens require good soil fertility. Have your garden soil tested to ensure the correct soil pH (5.8 to 6.5) and nutrient proportions for the crop. If you haven’t tested your soil, till in 3 pounds of 5-10-10 fertilizer per 100 square feet before planting. Once your plants are more than six inches tall they will need to be sidedressed with nitrogen fertilizer. Two pounds of calcium nitrate per 100 feet of row will do the trick. If you prefer an organic option, cottonseed meal, bone meal or fish emulsion can supply the necessary nitrogen, but they need to be applied earlier since they take longer than conventional fertilizers to become usable by the plants.
Watch your plants closely for insect damage. Several species of caterpillar can damage collards, but insecticides containing the organic ingredient Bacillus thuringiensis will help manage pests if applied while the caterpillars are small. Follow the product instructions and thoroughly cover the upper and lower leaf surfaces for the best results.
Harvest collards at your leisure. You may gather entire plants at any stage, but I prefer to harvest individual leaves as needed, allowing continued growth and production. Mature leaves are great when cooked in the traditional fashion—stewed with salted meat. For a healthier, but equally appetizing, way to cook collard greens, slice young, tender leaves into thin strips and stir-fry in olive oil.
These are just two ways to enjoy our state vegetable, so show your South Carolina pride and grow some collard greens this fall. To learn more about growing collards and other vegetables, visit Clemson Extension’s Home & Garden Information Center at clemson.edu/hgic.
S. Cory Tanner is an area horticulture agent for Clemson Extension based in Greenville County. His responsibilities include coordinating the Greenville County Master Gardener program and providing home gardening advice. Contact Tanner at shannt@clemson.edu .