ABSTRACT
Collard originated in the eastern Mediterranean or Asia Minor. Collard is one of the most primitive members of the cabbage family. It is grown as garden ornamental and considered an important traditional vegetable in the southeastern United States. It provides conventional antioxidants such as vitamin A, vitamin C and vitamin E. Collard leaves and roots are fermented in winter in Kashmir to form a very popular pickle called haak-e-aachaar. Among different types of cancer, consumption of collard greens helps in preventing lung, breast, bladder, prostate, colon and ovarian cancer. Collard may be planted on flat or raised beds. It is grown by either sowing the seed directly in the field or raising the seedlings first in the nursery and then transplanting in the field on flatbeds. Collard becomes ready for harvest when a large rosette of leaves is developed at crown of the plant. The plants may be harvested by machine or by cutting with hands.
