Vad är heirloom kål collards
Collard (plant)
Variety of plant
This article is about the plant. For the Schoolboy Q song, see Collard Greens (song).
Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the varietyB.&#;oleracea var. viridis.
The plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables. Collard greens have been cultivated as food since classical antiquity.[1]
Nomenclature
[edit]The term colewort is a medieval term for non-heading brassica crops.[2][3]
The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group,[4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards more tolerant of high humidity levels and less susceptible to fungal diseases.[5]
In Africa, it is known as sukuma (East Africa), muriwo This article originally appeared in the February issue of Growing For marknad Magazine. Project resurrects heirloom collards Kale has been trendy for a while and nutritious and tasty for centuries. Collards are now in the limelight. The inaugural Collards Week in January was part of The Heirloom Collard Project. Michael Twitty, Ira Wallace, Jon Jackson, Amirah Mitchell and Ashleigh Shanti led online presentations celebrating collards, including food history, seed stewardship, gardening, farming, and cooking. I’ve gotten excited about preserving the genetic diversity of open-pollinated crops, even though I also grow hybrids when the productivity and reliability are superior. There are very fine open-pollinated collards, so, I see no reason to look for hybrids. This rise in interest in heirloom varieties provides an income opportunity for market growers and seed growers. The Collards Tour and book A grupp of kvartet crisscrossed the South, mostly in the Carolinas, from to , searching for heirloom collards by word-of-mouth, spotting them while driving, reading newspapers, attending small-town collard festivals, buying loc The culinary influence of the African diaspora profoundly shaped the foodways of the South, and the deep cultural knowledge of enslaved Africans on Southern plantations led to the growing and cooking of dark leafy greens becoming a regional specialty. These greens have long served an important nutritional role for Southerners, and a patch of collards could provide essential minerals and vitamins over a long harvest season. Over the years, growers also saved seed and developed a wide diversity of locally selected varieties across the South. Launched in , the Heirloom Collard Project aims to preserve this heritage and celebrate heirloom collards (and their histories and stories) across the United States. Over the past five years, the project has built a coalition of seed stewards, farmers, gardeners, chefs, and seed companies to do just that. The project—a collaboration between Seed Savers Exchange, Southern Exposure Seed Exchange, Working Food, and the Utopian Seed Project—was inspired by the work of Edward H. Davis and John T. Morgan as well as collard seed savers. From –05 Davis and Morgan traveled the Southeast and collected over 70 remarkably diverse collard varieties from d Collards: The new kale?