E.B. Paul Collards
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Brassica oleracea
Approximately 100 seeds per pack.
Germination ~ 97% Oct 2024 Packed for 2025
According to The Heirloom Collard Project, the E.B. Paul Collard is a family heirloom collard from E.B. Paul of Murfreesboro, North Carolina. The seed was handed down to Mr. Paul from his mother, who had raised it all her adult life. E.B. figures the collards date back to before 1930. In 2003, E.B. shared some seeds with Dr. Edward Davis, a professor of geography at Emory & Henry College, who was collecting heirloom collard strains for preservation on behalf of the USDA Accession. Our seeds were grown out by Lina Bird in Maryland.
Origins and History
The E.B. Paul Collard is an heirloom collard green variety that reflects the long tradition of collard cultivation in the American South, particularly among African American farming communities. Named after E.B. Paul, a regional seedsman who helped preserve and distribute this collard line, the variety embodies a legacy of seed saving and community-based agriculture. Collards themselves trace back to the Mediterranean, where Brassica oleracea originated, but became a cultural staple in the United States during the colonial era and gained special prominence in Southern cooking traditions. The E.B. Paul selection is recognized as one of the distinct heirloom collards maintained by seed stewards to protect agro-biodiversity. Our seeds are sourced from our friend Lina Bird.
Appearance and Characteristics
The E.B. Paul Collard is a unique heirloom variety of collard greens. Known for its distinctive appearance and excellent flavor, this variety stands out among traditional collards. The leaves of the E.B. Paul Collard are large, broad, oval-shaped and wavy with intermediate blistering. Their color ranges from dark green with a slight blue or grayish tint. The leaves stand straight and erect.
This variety produces large, broad, smooth green leaves with a slightly waxy surface and firm texture. The plants form an open, upright habit that can reach 2–3 feet tall, with leaves spreading widely from a central stem. E.B. Paul Collard is valued for its tender leaves and sweet, mild flavor, especially after exposure to cool weather, which enhances its taste. The variety is notably hardy and resilient, making it a reliable performer in diverse growing conditions.
Culinary Uses
E.B. Paul Collard is a culinary cornerstone of Southern foodways. The leaves are typically slow-cooked, often simmered with smoked meats, onions, or spices to create hearty and flavorful greens. They may also be sautéed or incorporated into soups and stews. Younger leaves can be harvested for fresh use in salads or light sautés, offering a more delicate taste. The nutritional profile is rich in vitamins A, C, and K, calcium, and fiber, making it both a cultural and healthful food.
Growing Tips
E.B. Paul Collard thrives in USDA Zones 7–10, though it can be grown in cooler regions as a spring, summer, or fall crop with proper timing. It prefers well-drained, fertile soil with a pH between 6.0 and 6.8, enriched with organic matter. Collards are tolerant of both heat and light frost, though the sweetest flavor develops in cooler conditions. Seeds should be sown ¼–½ inch deep, with spacing of about 18–24 inches between plants and 2–3 feet between rows. For continuous harvest, succession planting every 2–3 weeks can extend the season.
Harvesting Guidance
Harvesting can begin when the leaves reach a usable size, generally 50–60 days after sowing. Outer leaves are best picked first, allowing the plant to continue producing from the center—a method known as “cut-and-come-again.” For a full-plant harvest, collards can be cut at the base once they reach maturity. Light frosts not only fail to damage the crop but actually enhance the sweetness of the leaves. To ensure a steady supply, regular harvesting encourages new growth while preventing older leaves from becoming tough.
