The soul food of the south! Georgia is a top producer of tender, mild flavored greens with reliable, heavy yields. Long, loosely-held leaves are dark green with stark white midribs. Compared to Champion, Georgia has smoother leaves, whiter midribs, shorter internodes and a larger habit. Georgia Southern is fibrous with a mild earthy flavor, they are excellent sources of beta carotene and good sources of vitamin C and calcium. The darker the leaf the more beta carotene. The antioxidants and phytochemicals in collards may help to reduce the risk of some forms of cancer and heart disease. Collards contain very small amounts of fat and sodium. Unfortunately, nutrients are leached out into the cooking liquid that many people pour down the drain. This cooking liquid or "pot liquor," as it is called in Southern states, is full on valuable nutrients. Save it to add to soups or soak it up with a piece of hot cornbread. Plant in early spring for summer harvest and again in midsummer for fall and early winter harvest. Sow the seeds 1/4 to 1/2 inch deep. Thin the seedlings to 6 inches apart, allow them to grow until they begin to touch, then harvest whole plants to give 18 inches between plants. This allows enough space for plants to mature. Thinned plants may be eaten. Allow at least 3 feet between rows because plants become large. All green parts of the plant are edible and may be harvested at any time during the growing season. Plants grown 6 inches apart can be cut at ground level when they reach 6 to 10 inches in height. Plants left at wider spacing should be harvested by picking the larger leaves when the plants are 10 to 12 inches tall.
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