Morris Heading Collards
Brassica oleracea viridis
Approximately 100 seeds per pack
Germination: 93% Oct. 2025 Packed for 2026
An old-time favorite, 'Morris Heading' is a large collard, though there is some variability in terms of size. The color can vary too, from green to very blue-green. Fast-growing stalks can reach twenty-four to thirty-six inches tall, are very slow to bolt, and produce broad, wavy leaves with a mild flavor. Many plants will form loose leafy heads late in growing season. Bred by the Morris Plant Farm of Hasty, North Carolina, 'Morris Heading' was introduced around 1919 and is also known as Carolina Cabbage collards.
Origins and History
Morris Heading Collard (Brassica oleracea var. viridis) is a time-honored heirloom collard green with deep roots in Southern foodways and African American agricultural traditions. Believed to have been selected and stabilized in the Carolinas over generations, Morris Heading is one of the classic “cabbage-head” types of collards that emerged through selective cultivation for tighter, more tender leaf rosettes. This variety has been passed down through home gardens and small farms since at least the early 20th century and continues to be cherished for its productivity, flavor, and cultural significance.
Appearance and Characteristics
Morris Heading Collard is known for its compact, semi-heading growth habit that produces a dense cluster of smooth, broad, blue-green leaves. Unlike loose-leaf collards, its slightly crinkled leaves form a loose head at the center, resembling a cross between collards and cabbage. The plants typically reach 18 to 24 inches tall and are quite uniform in shape. Their thick, succulent leaves have a mild flavor and a tender texture, especially when harvested young or after a light frost.
Culinary Uses
A staple in traditional Southern cooking, Morris Heading Collards are typically slow-cooked with smoked meats, garlic, onions, or hot peppers to enhance their earthy sweetness. Their mild flavor makes them versatile for use in soups, stews, and stir-fries, or they can be simply sautéed with olive oil and vinegar. Because the leaves are more tender than standard collard varieties, they’re also excellent for raw preparations, such as wraps or finely shredded in slaws and salads.
Growing Tips
Morris Heading Collards thrive in full sun and rich, well-drained soil with consistent moisture. They are a cool-season crop, best planted in early spring or late summer for fall harvests. Space plants about 18 inches apart to allow the central heads to form properly. Regular feeding with compost or organic fertilizer encourages lush growth. While fairly pest-resistant, watch for cabbage worms and aphids; floating row covers and hand-picking can help manage them. As with most brassicas, rotating crops and avoiding planting in the same spot year after year helps reduce disease risk.
Harvesting Guidance
Leaves can be harvested individually as needed once they reach a usable size, typically 60 to 80 days after sowing. For the most tender texture and best flavor, pick outer leaves first and allow the inner head to continue developing. A light frost can enhance the sweetness of the leaves. For a full harvest, cut the entire plant at the base once a small head has formed, or continue harvesting leaf by leaf over a long season for a continuous supply.
