Morris Heading Collards is a Southern heirloom prized for compact, cabbage-like growth and tender blue-green leaves. This slow-to-bolt variety matures in approximately 85 days and offers a productive source of greens for spring and fall gardens. Imagine harvesting the outer leaves for a skillet of garlicky collards, then letting the center continue growing. A light frost can bring out a sweeter flavor. This packet contains 1,000 non-GMO, heirloom seeds.

Germination Rate: 85%. Test Date: 8/25. WILL.

Texas Minimum Germination Rate: 80%

Why Choose Morris Heading Collards?

• Compact heading habit: Cabbage-like growth makes an attractive, productive addition to beds and larger containers.
• Tender blue-green leaves: Harvest leafy greens for braises, sautés, soups, and traditional Southern dishes.
• Slow to bolt: Helps extend the picking window as temperatures begin to rise.
• Cool-season flavor: Leaves may taste sweeter after a light frost.
• Heirloom choice: An open-pollinated Southern variety valued by home gardeners.

Planting Tips for Success

• Sunlight: Choose full sun; afternoon shade can help during hot weather.
• Soil: Grow in fertile, well-drained soil amended with finished compost.
• Sowing: Sow about 1/4 inch deep for spring or fall crops, timing plantings around your local frost dates.
• Spacing: Thin or transplant plants about 18 inches apart for good airflow and room to develop.
• Watering: Keep soil evenly moist without waterlogging it; mulch helps retain moisture and keep leaves clean.
• Fertilizing: Feed with a balanced vegetable fertilizer according to label directions, and side-dress if growth slows.
• Support: Plants are normally self-supporting; no trellis is required.
• Pest care: Inspect for cabbage worms and other brassica pests; use row covers on young plants when practical.
• Harvesting: Pick outer leaves as needed while preserving the growing point, or cut mature heads for a larger harvest.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying quality seeds since 2009.
• GO TEXAN Certified: Proudly supporting Texas agriculture and local communities.
• Integrity Pledge: Learn about our Safe Seed Integrity Pledge.
• Vegetable Seed License: Offered in accordance with applicable vegetable seed labeling requirements.
• Great Customer Service: We are here to help with your gardening questions.

Cooking Methods

• Southern-style braise: Remove the thick center ribs and simmer sliced leaves with onion, garlic, broth, and your preferred seasonings until tender.
• Quick sauté: Slice tender leaves into ribbons and cook in olive oil with garlic and a squeeze of lemon.
• Soups and beans: Stir chopped collards into bean soups or stews and simmer until soft.
• Steaming: Steam leaves briefly and finish with butter or olive oil.
• Fresh uses: Finely chop young leaves for slaws or use large leaves as wraps after trimming the central rib.

Order Morris Heading Collard Seeds Today

Bring a productive Southern heirloom and fresh homegrown greens to your spring and fall garden.

Nutritional Information

Applies to harvested collard greens, not planting seeds. Approximate values per 1 cup of cooked, chopped collard greens; values vary with preparation.

• Calories: 63
• Protein: 5.2 g
• Total Fat: 1.4 g
• Total Carbohydrate: 10.7 g
• Dietary Fiber: 7.6 g
• Calcium: 268 mg (21% Daily Value)
• Iron: 2.2 mg (12% Daily Value)
• Vitamin C: 34.6 mg (38% Daily Value)
• Vitamin K: 772.5 mcg (644% Daily Value)
• Folate: 177 mcg DFE (44% Daily Value)

Important Disclosures

• Variety Disclaimer: Plant size, heading, maturity, flavor, and yield vary with soil, weather, growing practices, and harvest timing.
• Seed Storage: Store unused seed in a cool, dry, dark place in a tightly closed container.
• Planting Zones: Choose spring or fall sowing dates based on local frost dates and regional growing guidance.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic and Onion Braised Morris Heading Collards

Enjoy freshly harvested Morris Heading collard leaves in a comforting skillet braise with onion, garlic, and a bright splash of apple cider vinegar. This recipe uses harvested greens, not the planting seeds in this packet.

Servings: 4 | Prep time: 15 minutes | Cook time: 35–50 minutes

Ingredients

• 1 pound harvested Morris Heading collard greens
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1½ cups low-sodium vegetable broth, plus more as needed
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 tablespoon apple cider vinegar, plus more to taste
• Optional: a pinch of crushed red pepper flakes

Directions

1. Rinse the collard leaves thoroughly under running water, checking folds for grit. Remove the thick center ribs. Stack a few leaves, roll loosely, and slice into ribbons about ½ inch wide.
2. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add garlic and cook for 30 seconds.
3. Add the collard greens in batches, stirring until each batch wilts enough to make room for the next.
4. Add broth, smoked paprika, pepper, salt, and optional red pepper flakes. Bring to a gentle simmer, cover, and reduce the heat to medium-low.
5. Simmer for 25–40 minutes, stirring occasionally, until the greens are tender to your liking. Add a splash of broth if the pan becomes dry; older leaves may need extra cooking time.
6. Stir in apple cider vinegar. Taste and adjust the seasoning. Serve warm with cornbread, rice, or beans, spooning a little of the cooking broth over each serving.

Kitchen Tips and Storage

For a heartier dish, add a drained can of cooked white beans during the final 10 minutes. Tender young leaves may cook faster than mature leaves. Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat to 165°F before serving.