Old Timey Blue Collards
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Brassica oleracea viridis
Approximately 80 seeds per pack.
Germination ~ 80% Feb 2026 Packed for 2026
Origins and History
Old Timey Blue Collard is a traditional heirloom green with deep roots in Southern foodways. Passed down through generations of gardeners and seed savers, it represents the resilience and culinary heritage of African American and rural farming communities. Its name “blue” refers not to true blue leaves, but to the bluish-green hue of its foliage that distinguishes it from standard collard greens. As with many heirlooms, it survived through family seed saving rather than commercial catalogs, making it a cherished example of community-based seed preservation. This variety was donated to Seed Saver’s Exchange in 1989 by Ralph Blackwell of Alabama. In his donation letter, Ralph described how this variety had been grown by his family for over a hundred years, and that his mother made a fermented sauerkraut from the leaves.
Appearance and Characteristics
This collard produces large, flat, broad leaves with a waxy coating that gives them their characteristic bluish cast. Plants are hardy, upright, and robust, reaching 2 to 3 feet in height under good conditions. Leaves are tender when young, becoming thicker with age, but they maintain a rich flavor throughout the season. The bluish tone and sometimes slightly ruffled edges give Old Timey Blue a distinct appearance in the garden compared to standard green collards.
Culinary Uses
Old Timey Blue Collards are a classic ingredient in Southern cooking, celebrated for their mild, slightly sweet, and earthy flavor. They can be simmered slowly with smoked meats or vegetarian broths, sautéed with garlic and onions, or used in stir-fries and wraps. Because of their tenderness when young, smaller leaves are also suitable for raw salads or juicing. Their deep color is an indication of high nutrient density, particularly vitamins A, C, and K, along with calcium and fiber.
Growing Tips
Old Timey Blue Collards thrive in full sun with rich, well-drained soil. They are highly adaptable and tolerate both heat and cold, making them a dependable crop across a wide range of climates. Collards are generally hardy in USDA Zones 6–11, but they can also be overwintered in milder Zone 5 areas with protection. Sow seeds ¼–½ inch deep, spacing plants 18–24 inches apart in rows 2–3 feet wide. While they prefer consistent moisture, they are fairly drought-tolerant once established. Regular harvesting of outer leaves encourages continuous growth throughout the season.
Harvesting Guidance
Leaves can be harvested individually when they reach 6–10 inches long, starting about 60–75 days after sowing. For a continual harvest, pick the outer leaves and allow the inner leaves to keep growing. Frost improves their flavor, making late fall and winter harvests especially sweet. Plants can be cut back in early spring to encourage a flush of tender regrowth, or left to bolt for seed saving if you want to preserve this heirloom variety. For best taste and texture, harvest before leaves become overly large and tough.
