William Alexander Collard
Brassica oleracea
Approximately 100 seeds per packet
Germination: 89% Feb 2025 Packed for 2025
Origins and History
This variety is named after William Alexander, of Columbia, North Carolina is a farmer known for preserving and promoting this unique strain. It holds cultural significance in Southern gardening and cuisine, representing a piece of agricultural heritage. Mr. Alexander is an African-American farmer who has saved seed all his life, since about 1940. He can’t recall where he first got the collard seed, though it was probably from his father.” Our seeds were grown out by Diane Fisher, a UCFA grower.
The William Alexander Heading Collard is a rare heirloom collard variety that reflects the long history of Southern vegetable gardening. Unlike the more common “non-heading” collards, this type was developed through careful seed saving to produce a cabbage-like head while still retaining the tender leafiness of collards. Named after William Alexander, a skilled seed steward and gardener in the South, this variety represents the blending of collard and cabbage traits and was historically grown in small farmsteads and gardens where self-sufficiency and reliable greens were vital. Its preservation as an heirloom underscores the role of African American and Southern farmers in maintaining collard diversity.
Appearance and Characteristics
Unlike traditional collards, which grow as loose-leaf plants, this variety produces a loose head, somewhat resembling a cabbage in appearance. The wavy leaves of this variety of collards forms a slight heading characteristic with colors that range from dark green to yellow green. The William Alexander Heading Collard forms a compact, cabbage-like head at its center, while still producing large, broad, deep-green leaves. The outer leaves are smooth to slightly wavy, with a waxy sheen that helps resist pests and withstands temperature swings. Plants can reach 2–3 feet tall and spread widely, producing a substantial yield of edible foliage. The combination of heading and loose leaves makes it stand out among collards.
Culinary Uses
Like other collards, this variety offers a rich, slightly sweet, earthy flavor that improves after frost. The tender heading portion can be cooked like cabbage, while the outer leaves are ideal for the traditional slow-simmered collard dishes seasoned with smoked meats or vegetarian broths. Younger leaves can be sautéed, used in soups, or added fresh to wraps. Its versatility makes it a valuable kitchen garden staple. The tender leaves are versatile and can be used in salads, steamed, sautéed, or added to soups. They are particularly delicious when lightly braised with garlic and olive oil. The attractive appearance of the heading collards makes them a lovely addition to edible landscapes.
Growing Tips
William Alexander Heading Collard thrives in USDA Zones 6–10, though it can be grown as an annual in cooler zones with adequate season length. It prefers full sun and fertile, well-drained soil rich in organic matter. Sow Depth: ¼–½ inch deep. Spacing: Thin to 18–24 inches apart in rows 30–36 inches apart. Timing: Sow indoors 6–8 weeks before last frost or direct seed in early spring and late summer for fall crops. Collards tolerate heat better than cabbage but develop the sweetest flavor in cooler fall weather. Consistent moisture and mulching will promote tender leaves and reduce bolting.
Harvesting Guidance
Harvest begins about 60–80 days after planting, depending on conditions. Outer leaves can be cut continuously for a cut-and-come-again harvest, or gardeners may allow the central head to fully form before cutting it whole. If harvesting the head, leave some lower leaves intact so the plant can continue producing. Frost enhances the flavor, so a late fall or winter harvest yields the sweetest greens.
