Hayduke
Well-Known Member
Collard greens are in the cabbage family...After the Civil War (USA vs CSA) the union troops burned the fields leaving the South to suffer a harsh winter...They did not recognize the Collards as food and left them alone...Collard greens and re-captured released hogs helped Southerners survive the winter and have been a staple in Southern "Soul Food" cooking since. They are often cooked with a ham hock and black eyed peas (also called cow peas) which are supposed to be good luck on New Years...Anyway they are a late season crop (winter crop here)...they are a bit bitter and tough, but if you know what you are doing...wonderful and nutritious.Well I think Don talks funny, me, my accents totally normal, hahahaha.
Not sure what collards are, will check them out. What sort of parsley are you growing? I done flat leaf parsley last year and it was about a meter tall, but seeded and then just died on me, trying again with some more this time....there were spatterings of it returning, but no luck. I had an oregano (non edible variety) and that just seemed to spread everywhere!! All my plants seemed to have a bloody non-edible oregano seedling growing in their pot, pain in the arse, especially when you can't use it!!! So I now have an edible oregano (looks exactly like the non-edible variety) and that is also growing like wildfire. Mr outdoor Rosemary has pretty little purpley flowers on it at the moment as well. Interesting. Ah well, enough Percy Thrower'ing from me. Thanks for stopping by Hayduke.
Peace, DST
EDIT: Artichokes eh! Now that is an interesting veg. Never quite got my head around the fact that you only use the heart...tasty though.
Flat leaf parsley only!!!! Mine is a meter tall too, but really not much of it is usable now that it is gone to flower...makes sense that it dies back.
My rosemary has been flowering like that for probably 6 months...looks cool.
That is a lot of Pot!!!!!!