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Collards Science Pages COLLARDS Science Page DID YOU KNOW? CLASSIFYING COLLARDS .usbg.gov Collards are descended Collards belong to the mustard family. Its scientific name is Brassica w from wild cabbages that oleracae var. acephala. This means collards is a vegetable that is like ww once grew on the cabbage, but does not form a compact ball of leaves or “head.” Atlantic coast of Europe. FAMILY GENUS Cruciferae or Brassica SPECIES Brassicacae oleracae VARIETY In Latin, this means acephala (mustard family) “like cabbage.” means “vegetable.” means This family turnip field mustard “without a head.” includes about broccoli 350 genera and UNITEDSTATES BOTANIC GARDEN over 3,000 species of herbs, shrubs, and trees. cabbage collards some plants of this species some plants of this genus GROWING COLLARDS THE COLLARD PLANT HARVESTING Today collards are grown Collards are leafy, green vegetables. COLLARDS throughout North You can harvest the America. In the north, outer leaves from the you can plant collards in bottom of the stalk as the early spring, and soon as the collard harvest them all summer, plant is about 30 cm fall or early winter. South tall. Younger leaves of Virginia, collards will continue to grow survive the winter, and for harvesting later on. y ou can harvest y ear round. The edible leaves and stem grow from a thick, main stem. Collards survive freezing The plant takes 60-80 days to mature. It can reach temperatures. Frost 60 cm if left to grow. That’s higher than the knee of sweetens the flavor. an average male adult. USES NUTRITIONAL VALUE OF COLLARDS You can eat collards raw in salads or cooked as Collards are rich in protein, minerals, and greens. Cooked greens are an vitamins A and C. They contain antioxidants important part of traditional and other substances that may reduce the cooking in the southern U.S. risk of cancer and heart disease. They are becoming more and 1 cup of chopped ... calcium as 5/6 more popular in other collards has the cup of milk parts of the same amount of ... country as well. ... vitamin A as 1/2 a large carrot ... vitamin C as 1/2 an orange ... protein as a hot dog SPOTLIGHT CROSSWORD PUZZLE ON RESEARCH .usbg.gov w Across Why southern farmers were so healthy 3. The scientific name of collards is ww During the early 1900’s, nutritionists could oleraceae var. acephala. not understand why southern farmers were so 4. South of Virginia, collards can be harvested healthy and well-nourished, even though their . diet seemed very poor. 6. Collard greens are a traditional dish in the At that time, no one United States. realized that collards Down are an excellent 1. Collards are rich in protein, minerals, and source of protein, A and C. vitamins, and UNITEDSTATES BOTANIC GARDEN 2. Collards descended from wild . minerals. When this collards next to a door 5. To harvest collards, 1. became known in the mid-1900’s, nutritionists pick the came up with a possible explanation as to why leaves. southern farmers were so well-nourished. There 2. were collard patches on every farm, and by nearly every door. People were probably getting 3. a lot of the vitamins and minerals they needed from collards! Source: Boswell, V. R. (1949). Our vegetable travelers. National Geographic Magazine. 96 (2) Which collards resist whiteflies best 4. The whitefly is a big pest of collards in some parts of the country. Plant scientists at the U.S. Vegetable Laboratory in Charleston, 5. South Carolina, are trying to find 6. varieties of collards that whiteflies do not like to eat. For three growing seasons, the scientists planted and studied 14 different varieties of collards. Ha! Ha! They discovered that whiteflies prefer collards that do not have glossy leaves. whitefly Ha! Ha! So if whiteflies are a problem in your garden, RIDDLE try planting a variety with glossy leaves! How does a gardener mend her Source: Jackson, D.M., Farnham, M.W., Simmons, A.M., van Giessen, pants? W.A., and Elsey, K.D. (2000). Effects of planting pattern of collards on resistance to whiteflies (Homoptera: Aleyrodidae) and on parasitoid abundance. Journal of Economic Entomology. 93, 1227-1236. QUICK SAUTEED COLLARD GREENS Healthful Hints for Cooking Collards Yield: 6 (1-cup) servings * Cook greens as little as possible Ingredients Instructions to retain more of their bright, * 1 tablespoon olive or canola 1. Heat oil in large skillet darkgreen color and nutrients. oil over medium heat until * If cooking collards with ham * 2 pounds fresh collard hot. hocks or salt pork, boil meat in greens washed, stems 2. Add garlic and scallions or water for at least half an hour, removed, and cut into onions, and saute until and drain off the water and fat. shreds slightly wilted, about 1-2 Then put new water in the pot, * 1 bunch scallions or 2 minutes. and continue to cook until the medium yellow or red 3. Add the greens, meat is done. Then add greens. onions, sliced seasonings, and water, * When collards are boiled, * 3-4 cloves garlic, minced stirring the ingredients nutrients are leached out into * 1/4 teaspoon salt (optional) well. the water. Do not pour this water * 2 tablespoons water 4. Cover the pan, and cook down the drain. It is full of * A dash of crushed red the greens over low heat valuable nutrients. Save it to add pepper or hot sauce for 10 to 20 minutes, to soups or soak it up with a (optional) stirring occasionally. piece of hot cornbread. .
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