COLLARDS ‘Southern Georgia’

A favourite heirloom of southern USA that is used in Creole cooking. Dating back to the1880’s it is a productive, tasty and nutritious vegetable. This variety tolerates heat better than most collards. The large dark blue-green leaves do improve in flavour in cooler weather, with frosts ‘sweetening’ them up. Can be grown through the cold months for winter greens. Use the large leaves steamed, in stir fries, as a large tortilla wrap…. Let your culinary imagination run wild   300 seeds.