Collards Seeds - Champion

Giant Champion Collards Vegetable Garden Seeds

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How to Grow Champion Collards from Seed

Collard greens are a cool-hardy crop best if sown in early spring or late summer. For early starts, begin indoors 4-6 weeks prior to final frost or, for a fall harvest, sow 3-4 weeks before first frost. Sow 2-3 seeds 1/4” deep per cell or 4” apart in the garden in organic, well-drained soil with a pH of 6.0-6.5. Germinates in 5-12 days, thinning out best starts every 12-18” once true leaves establish. Water regularly to keep collard greens from drying and becoming bitter, but do not oversaturate causing mold, mildew, and rot. Collards thrive from a composted soil bed and require little fertilizing throughout the season unless leaves begin to yellow.

How to Harvest Champion Collards

About 8-10 weeks after transplanting, collards are ready for harvest. Like with many “cut and come again” crops, harvest frequently to boost production. Collard leaves can be harvested at any size based on preference, but larger leaves become more coarse and bitter. Entire plants may be harvested whole, or simply pick the leaves from the bottom as needed to allow further production. For best flavor, allow greens a frost or two before harvesting.

About Champion Collards Seeds

• A Vates type collard green with dark green leaves
• Disease and bolting resistant
• A great choice for fall as Champion has excellent frost resistance
• Ideal for late winter planting
• Produces very large plants so leave lots of room!

Cultivated at Virginia Tech’s renowned Virginia Agricultural Experiment Station, Champion is an improved cultivar of the prolific and heavy-yielding Vates collard greens. Higher tolerance to disease and extremes than any other member in the cabbage family, Champion has been crossed to delay bolting from the heat, keeping greens from becoming bitter.

Collard greens are a broadleaf Brassica, relative to the similar-tasting broccoli, cabbage, and kale. And its nutrient-dense relatives, collard greens are cold hardy and even thought to taste best after a light frost or two. Collards grow a similar look and texture to kale and cabbage leaves, yet boast a far more tender, silkier, and leafier green. Like broccoli and kale, collards are a “cut and come again” crop that will continue to deliver well into the fall.