Green Glaze Collards
Brassica oleracea viridis.
Germination 92% Oct 2024, Packed for 2025
Approximately 70 seeds per packet.
Origins and History
Green Glaze Collard is an old Southern heirloom collard green, first introduced in the late 1820s and widely grown across the American South throughout the 19th and early 20th centuries. It is distinguished from other collard varieties for its glossy, smooth leaves, which made it especially valued in the days before chemical pest controls because the sheen naturally helped resist cabbage worms. Once a common household garden staple, it nearly faded from cultivation but has been preserved by seed savers who appreciate its resilience and culinary heritage.
Appearance and Characteristics
Green Glaze Collard plants are compact and upright, reaching about 2–3 feet in height. Their most defining feature is the striking glossy green foliage—the leaves are smoother, shinier, and less crinkled than typical collards. The gloss gives them an almost “waxed” appearance, helping repel insect pests. The leaves are broad, tender, and remain sweet even as they mature, making them suitable for longer harvest windows compared to more coarse-leaved varieties.
Culinary Uses
Like other collards, Green Glaze is prized in Southern cuisine for its rich, earthy flavor and versatility. The tender leaves are excellent for slow braises, steaming, and sautéing. They can be cooked down with smoked meats, garlic, or chili flakes for traditional dishes, or used as a vitamin-rich wrap in place of tortillas or flatbread. The variety is noted for its mild flavor and sweet aftertaste, making it appealing both for long-cooked “pot greens” and lighter, healthier preparations.
Growing Tips
Green Glaze Collards thrive in a wide range of climates, from the mid-Atlantic through the Deep South, but they can be grown successfully in most USDA Zones 6–10. They prefer fertile, well-drained soil with a neutral to slightly acidic pH (6.0–7.0). Seeds should be sown at a depth of ¼–½ inch, either directly in the garden after the last frost or started indoors 4–6 weeks before transplanting. Plants should be spaced about 18–24 inches apart to allow for full leaf expansion. Collards are cool-season crops and develop their best flavor in cooler weather, especially after a light frost, which sweetens the leaves.
Harvesting Guidance
Leaves can be harvested once they reach 8–10 inches long. The traditional method is “cut-and-come-again”—picking the outer leaves while allowing the plant to continue producing from the center. This allows for a continuous harvest for many weeks. Alternatively, the entire plant can be cut at the base for a one-time harvest. For the best flavor, harvest in the morning after the dew has dried. Leaves are most tender before the plant bolts in warm weather, though Green Glaze is known for maintaining tenderness longer than many other collard varieties.
