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Morris Heading - Collard Seeds

SKU: VCD102
Open-Pollinated
Heirloom
$3.16 $3.95
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Morris Heading (aka Cabbage Collard) makes loose heads of tender, mild leaves—somewhere between collard and cabbage in texture and taste. Bred by Georgia farmer Henry Morris in the 1930s, it’s a Southern favorite for sweeter pot greens. A source of vitamins A and C, collards are a cold-weather tonic.

Cut outer leaves regularly and the plant keeps producing. Sow spring and fall; a light frost makes leaves sweeter. Versatile in the kitchen and forgiving in the field.

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We stand behind every packet we sell. Our seeds are carefully selected, tested for germination, untreated, and guaranteed to be true to variety.

Your seeds are covered for one year from the date of purchase. If they fail to germinate under reasonable growing conditions, arrive damaged, or do not grow true to type, contact us and we’ll make it right with a replacement, store credit, or refund.

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For spring planting, direct sow seeds in garden in early spring or start transplants 4-6 weeks before transplanting into the garden. Optimum soil temperature for seed germination is 60-75 degrees. For fall planting, direct sow seeds in garden about 8-12 weeks before average first frost date. Collards are one of the most heat and cold tolerant cole crops. You can harvest until the heat of summer or cold of winter stops production.

Scientific name: brassica oleracea
Days to maturity: 50-80
Seed depth: 1/4-1/2"
Days to sprout: 5-10
Plant spacing: 12-24"
Row spacing: 2-3'
Light requirements: sunny / partial shade
Plant height: 24-36"
Life cycle: biennial
Frost hardy: yes

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Open-pollinated varieties for home gardens & seed saving

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Growing Guide

Collards are among the oldest cultivated forms of cabbage, carrying broad, sturdy leaves instead of folding themselves into a head. Long treasured in Southern kitchens, they are a crop of abundance—one planting offering leaf after leaf through summer heat, cool autumn rain, and the first frosts of winter.

Their smooth blue-green leaves grow from an open central stalk and are generally more tolerant of heat than kale. Collards are cool-season biennials usually grown as annuals, thriving through steady moisture, regular harvest, and the gentler temperatures of spring and fall.

Direct sow collards about 3–5 weeks before the expected last spring frost, or start seeds indoors about 4–6 weeks before transplanting. Harden seedlings gradually and set them out while weather remains cool.

Collards tolerate both heat and cold better than many other brassicas. For a fall crop, sow about 8–10 weeks before the expected first frost. Mature plants withstand light freezes, and cool weather often improves flavor.

Sow seeds about ¼–½ inch deep and keep the soil evenly moist until seedlings emerge. Thin or transplant full-sized plants to about 12–18 inches apart.

Plants may initially be spaced more closely, with every other plant harvested young to create room for those left to mature. Closer spacing also works where the crop is intended mainly for baby leaves.

Choose a site with full sun and fertile, well-drained soil enriched with finished compost. Collards tolerate some light shade, though full sun produces the strongest plants during cool weather.

Keep moisture steady so new leaves remain tender, particularly during summer heat. Mulch once plants are established to conserve moisture, protect soil structure, and suppress weeds. Harvest regularly to encourage fresh leaves from the center.

Begin harvesting young plants once they reach about 6–10 inches tall, or pick the largest outer leaves from mature plants as needed. Leave the central growing point intact so the plant continues producing.

Harvest regularly before older leaves become coarse. Collards may continue yielding through summer and well into autumn, and leaves gathered after light frost are often especially mild and sweet.

Collard greens provide fiber, folate, calcium, and vitamins A, C, and K. Their deep green leaves also contain carotenoids, including beta-carotene and lutein, along with the glucosinolates found throughout the cabbage family.

Collards are traditionally simmered slowly, but they may also be sautéed, braised, added to soups and stews, used as wraps, or sliced finely for slaws. Remove thick central ribs from mature leaves or cook them separately until tender.

Cabbageworms, loopers, and other caterpillars may chew holes in the leaves. Inspect plants regularly, remove eggs and caterpillars by hand, and use insect netting early in the season where these pests are common.

Aphids, flea beetles, slugs, and cutworms may also appear. Crop rotation, good airflow, clean beds, watering near the soil, and nearby flowers that support beneficial insects help keep problems in balance. Avoid growing collards and other brassicas repeatedly in the same ground.

Collards are insect-pollinated biennials and usually flower after exposure to winter cold. They cross with other Brassica oleracea crops, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, and kohlrabi.

Save seed from several healthy, true-to-type, open-pollinated plants. Grow only one flowering B. oleracea variety nearby or provide generous isolation. Overwinter selected plants in the garden where conditions permit, or lift and store them in cool, humid conditions before replanting.

Allow the second-year seedpods to turn tan and begin drying, then cut the stalks before they shatter. Finish drying under cover, thresh, clean, and store the fully dry seed in a cool, dark place.
  • Harvest outer leaves and leave the center growing.
  • Grow a fall crop for the sweetest flavor.
  • Space plants widely for larger leaves.
  • Keep moisture steady during hot weather.