Memphis Blue Collards
Brassica oleracea
Approximately 70 seeds per pack.
Germination ~ 86% Packed for 2025
Memphis Blue Collards is a distinct and flavorful heirloom variety of collard greens known for its striking blue-green foliage and tender leaves. Rich in vitamins A, C, and K. High in calcium, fiber, and antioxidants.
Perfect for traditional Southern dishes like collard greens with smoked meats. Can be steamed, sautéed, braised, or even used as wraps in place of tortillas. Young, tender leaves work well in salads or smoothies. This variety is a standout for its beauty and flavor, making it a favorite among gardeners and chefs alike.
Characteristics: Leaves are large, broad, and slightly savoyed (textured). The blue-green hue gives them a unique, almost iridescent appearance. Thick but tender, making them versatile for cooking. Known for a milder and sweeter flavor compared to traditional collards. Ideal for both raw and cooked dishes.
Growth Habit: The plants are robust and upright, typically reaching about 2–3 feet tall. They produce continuously throughout the growing season if harvested properly (cut-and-come-again method).
Thrives in a wide range of climates, showing excellent heat tolerance for southern gardens and moderate cold hardiness. Flavor becomes sweeter after exposure to light frosts. Usually matures in 60–75 days. Can be harvested as baby greens or allowed to mature fully for larger leaves.
Growing Tips: Sow seeds directly into the soil in early spring or late summer for fall harvests. Space plants about 18–24 inches apart to allow ample room for growth. Prefers well-draining, fertile soil with a pH between 6.0 and 7.5. Incorporate compost or organic matter for optimal leaf production. Keep soil consistently moist but not waterlogged. Mulch around the base to retain moisture and regulate soil temperature.
Harvesting: Pick outer leaves as needed, starting when they are about 10–12 inches long. Avoid removing the central growing point to encourage continuous growth.
Thee seeds from this variety was grown out by David Barron in Oregon.
