Collard Seed - McCormack's Green Glaze

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Collard Seed - McCormack's Green Glaze

A unique variety with shiny, bright green leaves. Excellent sweet flavor. Better resistance to cabbage worm than other varieties.

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 Packet (1g, 312 seeds) $3.95  Qty:

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An old-fashioned variety introduced in 1820 and reselected by Dr. Jeff McCormack. A unique garden variety with bright green, smooth leaves. Collards can be eaten fresh in salads, but are best when lightly steamed and served with balsamic vinegar. 'Green Glaze' is heat and frost resistant, is slow bolting and non-heading. A valuable feature of this variety is its higher resistance to cabbageworm and cabbage looper. Recommended especially for southern and warm coastal areas. McCormack's strain has been selected for 8 years, to reduce off-types and to improve cold hardiness to 0°F. A small percentage (approximately 10%) of plants with non-glaze leaves are still present. If saved for seed, the off-types should be rogued before flowering. See also our manual on organic seed production for brassicas (as well as our other seed production manuals). Medicinal: Rich in anti-oxidant vitamins, collard greens also contain the beneficial compounds lutein and zeaxanthin. Used especially as a fresh green to reduce the risk of macular degeneration. LIMIT 1 PACKET

Garden Medicinals offers over 220 varieties of medicinal and culinary herb seeds, roots, and select heirloom vegetable and ethnic flower seed. All seeds are non-gmo, open-pollinated and untreated. Most seeds are naturally grown and a few are certified organic. Our vegetable seeds do especially well in hot, humid climates where vegetable production can be difficult. Our herb selection also includes dormant root stock of ginger, ginseng, goldenseal, black cohosh, false unicorn, and wild yam.

Note: Medicinal uses of herbs mentioned in our store are not intended nor implied to be a substitute for professional medical advice. Please see a qualified medical practitioner for diagnosis if you have a health problem.

Garden Medicinals and Culinaries: Preservation through Propagation