Changes

{{Infobox Cultivar | name = Collard greens (shown on right)

{{Plantbox

| 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

| species = ''[[Brassica oleracea]]''

| regnum = Plantae

| group = [[Acephala Group]]

| origin = unknown

| subdivision = Many, and some are known by other names.

| ordo = Brassicales

| familia = Brassicaceae

| genus = Brassica

| species = oleracea

}}

}}

'''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 plant ==

== The plant ==

[[Image:Collards in container.jpg|thumb|left|160px|Young collard plants growing in a container]]

[[Image:Cabbage collard 2.jpg|thumb|left|200px|Collard var. 'Cabbage Collard'. <br>Photo by [[User:Farmerdill|FarmerDill]].]]

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 plant is very similar to [[kale]]. Popular cultivars of collard greens 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]].

Fresh collard leaves can be stored for up to 10 days if refrigerated to just above freezing (1 °C) at high humidity (>95%). In domestic refrigerators, fresh collard can be stored for about three days. Once cooked, it can be frozen and stored for greater lengths of time.

 

 

Image:Cabbage collard 2.jpg‎ |[[Collard]] cultivar 'Cabbage Collar'

Image:Collard11503.jpg |[[Collard]] - Heavi-Crop)

Image:Green Glaze.jpg |[[Collard]] - Green Glaze)

Image:Top bunch 1.jpg |[[Collard]]- Top Bunch)

Image:Blue max 4.jpg |A row of Blue Max [[collard]]s)