Ellen Fenton Collard
Brassica oleracea
Contains ~ 100 Seeds per Packet
Germination 95% Oct 2025 Packed for 2026
Origins, Migration, and History
Ellen Fenton Collard is an heirloom collard in the species Brassica oleracea, part of the non-heading Acephala/collards group. Collards as a crop trace back to ancient leafy cabbages from the eastern Mediterranean and Asia Minor, and they were cultivated by Greeks and Romans long before spreading through Europe and later into the Americas. In the United States, collards became especially important in Southern foodways and home gardens.
Ellen Fenton Collard is a special variety circulating through seed-saving channels, including Seed Savers Exchange (SSE) which suggests it is being preserved as a passalong heirloom rather than as a modern commercial hybrid.
SSE also notes that this heirloom collard dates back to at least 1935 in Beaufort County, North Carolina where it was grown by Ellen Felton. Ellen’s son, Harrell, continued to grow and save seed of this variety every year. Eventually in 2003, Harrell shared seeds of his mother’s variety with the United States Department of Agriculture (USDA). Our Ellen Fenton Collard seeds were sourced from Jay Bost of Laughing Springs Farm in Boone, North Carolina.
Appearance and Characteristics
Like other collards, Ellen Fenton Collard produces large, open, non-heading leaves on an upright central stem rather than forming a tight head like cabbage. Collards in this group are known for broad, leathery, cabbage-like leaves, strong vigor, and good tolerance of cool weather and light freezes. Gardeners often value heirloom collards for leaf quality, steady picking over a long season, and their tendency to become sweeter after exposure to frost. Because detailed public trait descriptions for Ellen Fenton Collard itself are scarce, it is safest to describe it as a traditional leafy heirloom collard with the robust growth habit typical of old open-pollinated collard strains.
Culinary Uses
Ellen Fenton Collard can be used the same way as other heirloom collards: slow-cooked as Southern-style greens, sautéed with garlic and onion, added to soups and stews, braised with smoked meat or beans, or sliced into ribbons for stir-fries. Young leaves can also be used more lightly cooked, while mature leaves are especially good for long simmering because they hold their texture well. As with many collards, cool weather can improve flavor by reducing bitterness and bringing out a sweeter taste.
Growing Tips and Sow Depth
Collards grow best in full sun in fertile, well-drained soil with plenty of organic matter and a soil pH around 6.0 to 7.5. They are heavy feeders, especially of nitrogen, so steady fertility helps produce large, tender leaves. Seeds are commonly sown directly into moist soil about 1/2 to 3/4 inch deep, and they should generally not be planted deeper than 1 inch. Collards can be grown in spring or fall, and in warmer Southern climates they often overwinter well. Regular watering is important for even germination and tender growth, especially in warm weather.
Harvesting Guidance
Harvest Ellen Fenton Collard by picking the lower outer leaves first once they are large enough to use, allowing the center of the plant to keep producing. This “cut-and-come-again” method extends the harvest over many weeks. Entire plants can also be cut if a one-time harvest is preferred. For the best eating quality, harvest leaves while they are still tender and before they become overly coarse. In many gardens, fall and winter harvests are especially prized because cool temperatures and light frosts improve flavor.
