Collards, also known as Collard Greens, Tree-cabbage, or Non-heading Cabbage, is a cold-hardy vegetable green, rich in vitamins and minerals, that have been historically popular in the Southern United States but now gaining popularity everywhere. They are closely related to kale but thrive in heat and can survive down to about 10°F. In the South, sow in late summer or early fall for winter and spring harvests. In colder climates, when the soil temperatures are between 50°F and 80°F, sow in late spring for fall harvest.

Growing from a main stalk, Collard leaves radiate outward from tough, inedible stalks. Their individual leaves should be harvested from the bottom of the stalks upwards before they are full-sized when they become tough and woody. Collard greens tend to store better than most other greens. Harvest but do not wash prior to storage. Simply wrap the unwashed leaves in moist paper towels and place in sealed containers. Prior to use, wash thoroughly.

Each packet contains one gram, which is approximately 250 seeds.