Collards are easy to grow, surprisingly tasty, and outrageously nutritious! This variety is the work of the Utopian Seed Project, and is a composite of 21 heirloom collards that were allowed to cross-pollinate to combine their diverse genetics. Some nearly form heads, some make light green leaves, others are purple-veined or dark green. Many grow extremely large leaves if given the chance.I grew out seeds from this variety, allowing for one year of adaption to my northcentral West Virginia conditions, including surviving a brutally cold week with lows between 7 and 9 F. The original 21 varieties were: William Moore, Fulton Stroud, Tabitha Dykes, Fuzzy’s Cabbage Collard, E.B. Paul, Jernigan Yellow Cabbage Collard, Yellow Cabbage Collard, Georgia, White Cabbage Collard, Willis Collard Greens, Ole Timey Blue, Georgia Blue Stem, North Carolina Yellow, McCormack’s Green Glaze, White Mountain Cabbage Collard, Green Glaze, Miss Annie Pearl Counselman, Brickhouse Old Collard, Lottie Collard, Vates, and Georgia Southern.I recommend sowing indoors in April and planting out around May 1 in my region (zone 6). I find best growing success by covering plants with floating row cover along with 1/2 in. PVC hoops. Alternatively, I recommend spraying Bt for cabbage worms and neem oil for harlequin bugs. The best leaves for cooking are usually medium-sized. Traditionally, these are slow-cooked with pork for 1 hour but I also like them finely sliced and sautéed with garlic for 5 min (in the manner of the Brazilian dish Couve a Mineira) to preserve the bright green.Seeds produced in Morgantown, WV. Germination 43% 9/13/24. Please note: germination is low (likely because I had a lot of harlequin bug damage at the time). I’ve tripled the usual seed quantity so you will get 250-400 viable seeds per 3 g and 800-1300 viable seeds per 10 g.Note: By purchasing these seeds, you agree to never attempt to patent or otherwise restrict the use of these seeds or their descendants.