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{{Infobox Cultivar | name = Collard (shown on right)
{{Plantbox
| color = IndianRed
| common_names = Collard, Collard greens
| growth_habit = please add
| high = please add
| wide = please add
| lifespan = Biennial, Perennial
| exposure = Sun
| water = Regular
| features = Edible
| hardiness = Hardy
| usda_zones = please add
| sunset_zones = please add
| name = ''Collard greens''
| image = Lacinato Kale and Collard Greens.jpg
| image = Lacinato Kale and Collard Greens.jpg
| image_width = 240px
| image_width = 240px
| image_caption = Lacinato kale (left) with collard greens (right)
| image_caption = Collard greens on right
}}
}}
'''Collards''', also called '''borekale''' (from the Dutch boerenkool (farmers' kale), are various loose-leafed [[cultivar]]s of ''[[Brassica oleracea]]'' ([[Acephala Group]]), the same species that produces [[cabbage]] and [[broccoli]]. The plant is grown for its large, dark-colored, [[greens (vegetable)|edible leaves]] and as a garden ornamental, mainly in [[Brazil]], [[Portugal]], the Southern [[United States]], many parts of [[Africa]], [[Montenegro]], [[Spain]] and in [[Kashmir]]. They are classified in the same [[Cultivar|cultivar group]] as [[kale]] and [[spring greens]], to which they are extremely similar genetically.
'''Collards''', also called '''borekale''' (from the Dutch boerenkool (farmers' kale), are various loose-leafed [[cultivar]]s of ''[[Brassica oleracea]]'' ([[Acephala Group]]), the same species that produces [[cabbage]] and [[broccoli]]. The plant is grown for its large, dark-colored, [[greens (vegetable)|edible leaves]] and as a garden ornamental, mainly in [[Brazil]], [[Portugal]], the Southern [[United States]], many parts of [[Africa]], [[Montenegro]], [[Spain]] and in [[Kashmir]]. They are classified in the same [[Cultivar|cultivar group]] as [[kale]] and [[spring greens]], to which they are extremely similar genetically.
The Cultivar Group name ''Acephala'' ("without a head" in [[Greek language|Greek]]) refers to the fact that this variety of ''B. oleracea'' does not have the usual close-knit core of leaves ("head") like cabbage. The plant is a [[Biennial plant|biennial]] where winter frost occurs, [[Perennial plant|perennial]] in even colder regions. It has an upright stalk, often growing up to 2 feet tall. The collard is essentially a non -heading cabbage. As stated by Burpee in its 1888 catalog, a winter cabbage grown and seeded in the south will revert to a collard. Popular cultivars of collards include Georgia Southern, Morris Heading, Butter Collard (or ''couve-manteiga''), and couve tronchuda.
The Cultivar Group name ''Acephala'' ("without a head" in [[Greek language|Greek]]) refers to the fact that this variety of ''B. oleracea'' does not have the usual close-knit core of leaves ("head") like cabbage. The plant is a [[Biennial plant|biennial]] where winter frost occurs, [[Perennial plant|perennial]] in even colder regions. It has an upright stalk, often growing up to 2 feet tall. The collard is essentially a non -heading cabbage. As stated by Burpee in its 1888 catalog, a winter cabbage grown and seeded in the south will revert to a collard. Popular cultivars of collards include Georgia Southern, Morris Heading, Butter Collard (or ''couve-manteiga''), and couve tronchuda.
== Cultivation and storage ==
== Cultivation ==
The plant is commercially cultivated for its thick, slightly bitter edible leaves. They are available year-round, but many people believe that they are tastier and more nutritious in the cold months, after the first [[frost]]. For best [[flavor]] and [[Texture (food)|texture]], the leaves should be picked before they reach their maximum size. Flavor and texture also depend on the [[cultivar]]; the ''couve-manteiga'' and ''couve tronchuda'' are especially appreciated in [[Brazil]] and [[Portugal]].
The plant is commercially cultivated for its thick, slightly bitter edible leaves. They are available year-round, but many people believe that they are tastier and more nutritious in the cold months, after the first [[frost]]. For best [[flavor]] and [[Texture (food)|texture]], the leaves should be picked before they reach their maximum size. Flavor and texture also depend on the [[cultivar]]; the ''couve-manteiga'' and ''couve tronchuda'' are especially appreciated in [[Brazil]] and [[Portugal]].
===Propagation===
Seed.
===Pests and diseases===