Perennial Greens on a tall stalk sweeter and more tender than regular collards.
This delicious perennial vegetable (in zones 7-10) is an important permaculture crop.If it says "out of stock" go ahead and order. We are getting fresh cuttings every week. We mail them out at the start of each week so they don't spend the weekend in the post office. We cannot ship these out of the continental US. Tree collard greens are tender and delicious in cool weather, so they are a good choice for a low-maintenance winter vegetable in mild climates. High-yielding year-round. This plant make a thick stalk that will branch and crawl around, or can be trimmed to a single "trunk" and staked.We've grown these wonderful plants in our research gardens for decades.
They are always perennial in zones 8-10. In zone 7, they are normally perennial except in very prolonged cold spells, or if freeze/thaw conditions prevent drainage around the roots.
In colder zones, if you have established plants, you could try taking cuttings as winter begins and rooting them indoors for planting out the following spring. They would need a greenhouse, very sunny window, or other well-lighted place.
Their history and biological identity seem to be shrouded in mystery, but they are reputed to have come from Africa as essential food, and have been preserved and passed on within African-American communities in this country.
They do not normally flower or make seed, and when they do, the seed does not breed true. Instead propagation is by cuttings, which are passed along from gardener to gardener.
We offer these in sets of three cuttings with instructions for rooting them. Each cutting has several nodes from which leaves or roots will sprout. Cuttings should be put in pots in good potting soil (with half of the nodes below the soil and half above) and kept moist and in the shade to develop roots for a couple of months before planting out in the garden. Leaves may begin to grow at first but then will stop until good roots are formed. We cannot guarantee that all three cuttings will survive; conditions en route or in your own area may keep them from being successful.
SORRY, WE CANNOT SHIP TREE COLLARD CUTTINGS TO FOREIGN ADDRESSES OR OUTSIDE OF THE CONTINENTAL US. They are too unlikely to survive the journey.
They'll be sent via Priority US Mail and should be placed in soil as soon as they arrive if possible.
If you do not have the pots ready right away, they can be put in a vase with water for a day or two. If you order other items, these may come separately. Additional Information: Perennial A favorite veggie meal in our house is fried potatoes and onions, with a heap of collard greens steaming on top, and melting sharp cheddar over everything in the end. Walnuts at any point are a wonderful addition. It takes a while to steam the collard leaves into succulence, so I put them on top of the fry right away and cover it all with a lid. The onions and potatoes of course must be turned several times in the frying, and to do this I simply pluck most of the cooking greens and drop them temporarily into a container, returning them to the top of the fry when I am done with turning things over. "What's a tree collard? It's a perennial "tree" that produces amazingly huge collard-like leaves… which taste like an intriguing cross between collards and kale with just a hint of purple cabbage. They're great in stir fries, "beanie greenies," soups and even in scrambled eggs… I love them as wrappers for Whole Foods' "Guac-Kale-Mole" and salsa, but they also sauté nicely as strips with a bit of garlic and lemon juice. I've added them as the green in "Beanie Greenies," too. David and I particularly like Beanie Greenies with a splash of wheat free tamari, chipotle pepper, and a hint of miso and blackstrap molasses. Yum! In the past, I've had terrible luck growing collards, so I am thrilled with these tree collards. - Laura Bruno's blog - laurabruno.files.wordpress.com