Organic Hen Peck Collard

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23-30 days to baby leaf 68-75 to full leaf Brassica oleracea

“Oh and try this, we like it so much better than kale!’ exclaimed our friend Roxanne in the middle of winter, reaching for a leaf. The darling serrations decorating each emerald leaf were immediately endearing and from the first nibble of stem we absolutely agreed. So much more tender and sweet than kale in both summer heat and winter chill, Hen Peck collards are equally easy to grow and impressively cold-hardy here in zone 5, not to mention prolific! Collards can be sown as early as your first peas and as late as your final radishes, just a few weeks before frost, surrounding you with impressive abundance well into the New Year and beyond with just a touch of season extension.

Size Price Quantity# Availability
100 Seeds $4.45 In stock
200 Seeds $7.55 In stock
400 Seeds $14.25 In stock

1 review for Organic Hen Peck Collard

  1. Kevin Hillier (verified owner)

    These are wonderful! These are very mild compared to my usual creole collards. They go very well in salads. They are going right through our 100 degree weather here in Arkansas. Once they overwinter and go to seed next year Ill have an even more adapted plant.

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Organic Hen Peck Collard

Planting Method: Direct Seed or Transplant

To Direct Seed: Early Spring (as soon as the soil can be worked) until late summer, sow 3 seeds 12-18 inches apart. Thin to one when 1 inch tall. Sow every 2-3 weeks for continual supply.

For Transplanting (for full size only): Early Spring, sow indoors, 2 seeds per cell or soil blocks and thin to 1; transplant 3-4 week old seedlings, 2-3 weeks before last frost.


Collards grow most sweet and tender in cool temperatures with high fertility. Use row cover in spring to protect from flea beetles.

Seed Depth: 1/8 inch      Days to Germination: 2 at 70°F (21°C); 10 at 55°F (13°C)

Sun Needs: Full provides most abundance.

Spacing (after thinning/transplanting): 12 inches; rows 2 feet apart

Days to Harvest: 25 baby leaf and 68-75 days to full

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