Collard (plant)
Collard | |
---|---|
Acephala Group | |
Origin | Greece |
Cultivar group members | Many; see text. |
Collard is a group of loose-leafed
The plants are grown as a food crop for their large, dark-green,
Nomenclature
The name "collard" comes from the word "
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 or umBhida (Southern Africa). In India, it is known as haakh (Kashmir).
Description
The plant is a
Taxonomy
Collard is generally described as part of the
Cultivation
The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost.[
Flavor and texture also depend on the cultivar; the couve manteiga and couve tronchuda are especially appreciated in Brazil and Portugal. The large number of varieties grown in the United States decreased as people moved to towns after World War II, leaving only five varieties commonly in cultivation. However, seeds of many varieties remained in use by individual farmers, growers and seed savers as well as within U.S. government seed collections.[8] In the Appalachian region, cabbage collards, characterized by yellow-green leaves and a partially heading structure are more popular than the dark-green non-heading types in the coastal South.[9] There have been projects from the early 2000s to both preserve seeds of uncommon varieties and also enable more varieties to return to cultivation.[10]
Pests
The sting nematode,
The stubby root nematodes Trichodorus and Paratrichodorus attach and feed near the tip of collard's taproots. The damage caused prevents proper root elongation leading to tight mats that could appear swollen, therefore resulting in a "stubby root" (Noling, 2012).
Several species of the root knot nematode Meloidogyne spp. infest collards. These include: M. javanica, M. incognita and M. arenaria. Second-stage juveniles attack the plant and settle in the roots. However, infestation seems to occur at lower populations compared to other cruciferous plants. Root symptoms include deformation (galls) and injury that prevent proper water and nutrient uptake. This could eventually lead to stunting, wilting and chlorosis of the shoots.[11]
The false root knot nematode Nacobbus aberrans has a wide host range of up to 84 species including many weeds. On Brassicas it has been reported in several states, including Nebraska, Wyoming, Utah, Colorado, Montana, South Dakota, and Kansas (Manzanilla-López et al., 2002). As a pest of collards, the degree of damage is dependent upon the nematode population in the soil.
Some collard cultivars exhibit resistance to bacterial leaf blight incited by Pseudomonas cannabina pv. alisalensis (Pca).[12]
Uses
Nutrition
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 137 kJ (33 kcal) |
5.6 g | |
Sugars | 0.4 g |
Dietary fiber | 4 g |
0.7 | |
2.7 g | |
Niacin (B3) | 4% 0.58 mg |
Pantothenic acid (B5) | 4% 0.22 mg |
Vitamin B6 | 8% 0.13 mg |
Folate (B9) | 4% 16 μg |
Vitamin C | 20% 18 mg |
Vitamin E | 6% 0.9 mg |
Vitamin K | 339% 407 μg |
Minerals | Quantity %DV† |
Calcium | 11% 141 mg |
Iron | 6% 1.13 mg |
Magnesium | 5% 21 mg |
Manganese | 22% 0.51 mg |
Phosphorus | 3% 32 mg |
Potassium | 4% 117 mg |
Sodium | 1% 15 mg |
Zinc | 2% 0.23 mg |
Other constituents | Quantity |
Water | 90.2 g |
†Percentages estimated using US recommendations for adults,[13] except for potassium, which is estimated based on expert recommendation from the National Academies.[14] |
Raw collard greens are 90% water, 6%
Culinary
East Africa
Collard greens are known as
Southern and Eastern Europe
Collards have been cultivated in Europe for thousands of years with references to the Greeks and Romans back to the 1st century CE.[18] In Montenegro, Dalmatia and Herzegovina, collard greens, locally known as raštika or raštan, were traditionally one of the staple vegetables. It is particularly popular in the winter, stewed with smoked mutton (kaštradina) or cured pork, root vegetables and potatoes.[19] Known in Turkey as kara lahana ("dark cabbage"), it is a staple in the Black Sea area.
United States
Collard greens are a
During the time of
Broadly, collard greens symbolize
Many explorers in the late nineteenth century have written about the pervasiveness of collards in Southern cooking particularly among black Americans. In 1869, Hyacinth, a traveler during the Civil War, for example, observed that collards could be found anywhere in the south.
Brazil and Portugal
In
Thinly-sliced collard greens are also a main ingredient of a popular Portuguese soup, the caldo verde ("green broth"). For this broth, the leaves are sliced into strips, 2–3 millimetres (1⁄16–1⁄8 inch) wide (sometimes by a grocer or market vendor using a special hand-cranked slicer) and added to the other ingredients 15 minutes before it is served.
Kashmir Valley
In Kashmir,[28] [29] collard greens (locally called haakh) are included in most meals.[30] Leaves are harvested by pinching in early spring when the dormant buds sprout and give out tender leaves known as kaanyil haakh. When the extending stem bears alternate leaves in quick succession during the growing season, older leaves are harvested periodically. In late autumn, the apical portion of the stem is removed along with the whorled leaves. There are several dishes made with haakh. A common dish eaten with rice is haak rus, a soup of whole collard leaves cooked simply with water, oil, salt, green chilies and spices.
Zimbabwe
In Zimbabwe, collard greens are known as umbhida in Ndebele and muriwo in Shona. Due to the climate, the plant thrives under almost all conditions, with most people growing it in their gardens.[31] It is commonly eaten with sadza (ugali in East Africa, pap in South Africa, fufu in West Africa and polenta in Italy) as part of the staple food.[32] Umbhida is normally wilted in boiling water before being fried and combined with sautéed onions or tomato. Some (more traditionally, the Shona people) add beef, pork and other meat to the umbhida mix for a type of stew.[33] Most people eat umbhida on a regular basis in Zimbabwe, as it is economical and can be grown with little effort in home gardens.[34]
See also
- Collard liquor
References
- ^ "Greeks and Romans Grew Kale and Collards | Archives | Aggie Horticulture". Texas A&M University. Retrieved 2012-07-26.
- ^ "collard". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ "Greeks and Romans Grew Kale and Collards". Texas A&M Agricultural Extension. Retrieved 2018-04-02.
- ^ S2CID 55772782.
- ^ "Brassica oleracea var. acephala". Floridata. 2007-02-06. Retrieved 2012-07-26.
- ISSN 0003-1062.
- ISBN 978-1-4419-7118-0, retrieved 2020-11-28
- ^ Freeman, Debra (19 March 2021). "The Farmers and Gardeners Saving the South's Signature Green". Atlas Obscura. Retrieved 23 March 2021.
- ^ "Collards". University of Alabama Press. Retrieved 2020-11-28.
- ^ a b "The Heirloom Collard Project". The Heirloom Collards Project. Retrieved 2020-12-07.
- ^ Crow and Dunn, 2012.
- ISSN 0018-5345.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ISSN 0889-1575.
- ISSN 1439-0523.
- S2CID 207897390.
- ^ "Greeks and Romans Grew Kale and Collards". Aggie Horticulture. Texas A & M Agrilife Extension. Retrieved 1 November 2019.
- ^ Liliana Pavicic and Gordana Pirker-Mosher Best of Croatian Cooking, p. 137, at Google Books
- ^ a b Vitrano A (2011-01-01). "Dine wise on New Year's Day, Certain foods could bring you luck". South Carolina NOW. Archived from the original on 2013-02-01. Retrieved 2012-07-26.
- ^ "Collard Greens Shortage Threatens New Year's Day Good Luck Recipe". Newsweek. 28 December 2018. Retrieved 1 November 2019.
- S2CID 9123036.
- ^ JSTOR 43473220.
- ^ )
- ^ S2CID 130521748.
- ^ Shestack, Elizabeth (March 2015). "The Collard Sandwich is a Robeson County Delicacy". Our State. Retrieved November 20, 2022.
- ^ Esposito, Shaylyn (2014-06-13). "How to Make Feijoada, Brazil's National Dish, Including a Recipe From Emeril Lagasse". Smithsonian.com.
- ^ Khan, S. H.; Ahmad, N.; Jabeen, N.; Chattoo, M. A.; Hussain, K. (June 2010). "Biodiversity of kale (Brassica oleracea var. acephala L.) in Kashmir Valley" (PDF). The Asian Journal of Horticulture. 5 (1): 208–210. Retrieved 4 April 2020.
- ^ Mir, Shakir (13 October 2017). "Kashmiri Haakh". Kashmir Life. Retrieved 4 April 2020.
- ^ Reshi, Marryam (3 November 2015). "Haakh or Collard Greens". Retrieved 4 April 2020.
- ^ "The "African" vegetable that lifts the weak". The Zimbabwean. 2006-05-25. Retrieved 2022-05-15.
- ^ "Food in Zimbabwe - Zimbabwean Food, Zimbabwean Cuisine - traditional, diet, history, common, meals, staple, rice, people, make". Food by Country.
- ^ "Pork Bones Haifiridzi". 21 May 2017.
- ^ "The "African" vegetable that lifts the weak". The Zimbabwean. 2006-05-25. Retrieved 2022-05-15.
External links
- Media related to Brassica oleracea var. viridis at Wikimedia Commons