By Sarah Fiorello

Mustard Family (Brassicaceae)
Native to Europe

Collard greens were among several leafy green vegetables grown by slaves in their domestic gardens to supplement food rations on the plantations.  Slowly simmering collard greens with ham hocks or pork belly originated in the kitchens of enslaved cooks who continued the West African tradition of incorporating leafy green vegetables in soups and stews.

Medicinal uses: Collard greens were also made into a paste or poultice to treat boils on the skin and consumed to treat pleurisy, which is inflammation of the membranes that surround the lungs.

Varieties in this display:

Brassica oleracea ‘Top Bunch’
Brassica oleracea ‘Champion’
Brassica oleracea ‘Alabama Blue’
Brassica oleracea ‘Georgia Cabbage’
Brassica oleracea ‘Green Glaze’
Brassica oleracea ‘Lottie’
Brassica oleracea ‘Utopian Ultracross’
Brassica oleracea ‘Variegated’
Brassica oleracea ‘Vates’
Brassica oleracea ‘Whaley’s favorite cabbage’
Brassica oleracea ‘Yellow Cabbage’

Listen to learn more: Access a short narrative here.

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