Wilting Collards?

Fireopal36 3/1/2012, 2:15 am

My first collard greens plant just started to bolt, (tiny cluster that looks like broccoli), so I cut it this morning and put in the fridge to prepare tomorrow night for dinner. I went in the fridge for something else this evening, and it's all wilty!! Not off color, still bright green, just very limp. It was fresh and stiff before I cut it, and it's only been maybe 10 hours since I cut it?
I've never grown/stored collards before, is there something I'm not doing right? I didn't put it in a bag or bowl of water, just tossed in the crisper before dashing to work.
Will soaking the stem in water overnight crisp it up (like celery?) Or is it lost?
I have two more heads that I will need to harvest in the next week or so, and I want to make sure I get some use out of it (what the slugs left me, anyway).
Help! Embarassed

**walshevak** 3/1/2012, 6:41 am

Fireopal36 wrote:My first collard greens plant just started to bolt, (tiny cluster that looks like broccoli), so I cut it this morning and put in the fridge to prepare tomorrow night for dinner. I went in the fridge for something else this evening, and it's all wilty!! Not off color, still bright green, just very limp. It was fresh and stiff before I cut it, and it's only been maybe 10 hours since I cut it?
I've never grown/stored collards before, is there something I'm not doing right? I didn't put it in a bag or bowl of water, just tossed in the crisper before dashing to work.
Will soaking the stem in water overnight crisp it up (like celery?) Or is it lost?
I have two more heads that I will need to harvest in the next week or so, and I want to make sure I get some use out of it (what the slugs left me, anyway).
Help!

It's not lost but does need cooking right away. I'm not sure it will come back entirely, but soak in the kitchen sink in cold water for 1/2 hour (consider it another washing). Putting into a plastic bag after cutting is probably best.

Kay

curio 3/1/2012, 10:32 am

The fridge is actually quite low in humidity, which tends to pull moisture out of veggies that are not put in the crisper. I've cooked greens that did the limp trick with no adverse taste or texture when finished. I agree, cook them pretty quickly now, as they typically don't bounce back as well as some of the other veggies that go limp.

**camprn** 3/1/2012, 11:12 am

Yup, what Walsh said. Take it out of the fridge, cut the bottom 1 inch off the stems and then put them in a glass of water, like you would with cut flowers. They will revive in a few hours. Very Happy

FamilyGardening 4/23/2012, 1:42 am

well.....while out in our SFG today i noticed our collard green big boy is getting what looks to be a flower head??

this is his second year in the garden....he survived the winter and is huge and lush.....will he continue to grow now that he looks like he is bolting? What a Face

....are we going to lose him? pale

.....he didnt flower last year... Wilting Collards? 601593

hugs

rose

**walshevak** 4/23/2012, 7:51 am

Yep, once they start to flower they don't taste right anymore. Collards should be started new each spring. If they survive the hot summer they will grow through the winter in milder climates and then bloom the next spring. They can survive all but a real hard freeze. Frost nipped collards are much tastier and have a sweeter flavor. I usually plant a new fall crop. But any collard that overwinters will bolt in the spring, spring or fall planted.

A lot of people don't like the taste of summer collards and the leaves need a bit of additional cooking as they are tougher. I say they still beat having no greens at all, but need vinegar for a flavor boost (or a ham hock in the cooking water).

Having said that, I would cut the plant and cook up the leaves and see if the taste is edible. And get new plants or seeds into the ground immediately. I threw out a pot of bolting collards because of the bitter taste.

Too Tall Tomatoes 4/23/2012, 7:59 am

walshevak wrote:
A lot of people don't like the taste of summer collards and the leaves need a bit of additional cooking as they are tougher. I say they still beat having no greens at all, but need vinegar for a flavor boost (or a ham hock in the cooking water).

Collards taste better when cooked with ham hocks and vinegar. Wilting Collards? 959632

FamilyGardening 4/23/2012, 12:09 pm

oh no.....there a goner Sad

?

my hubby's heart is broken......

thanks for the info

hugs

rose......

**walshevak** 4/23/2012, 4:39 pm

But you a just in time to start a new crop. Starts or direct seed are ok.

Kay

ksbmom 4/24/2012, 10:05 am

I notice with our collards that when the leaves start to change color (they get a reddish type tint) they really start to taste bitter, even before they bolt. We have a few that are huge that I planted last fall - I've blanched and frozen quite a lot, but I think they're done now. I know it's sad to see them go - they have been the biggest things in the garden for a long time! Sad

. The geese enjoy them, though.....

FamilyGardening 4/24/2012, 12:06 pm

when we took a closer look at him...we found a little baby collard green growing...is that normal?....do they send out side shoots?....will the baby continue to grow after big guy is gone Wilting Collards? 601593

we dont have the heart to pull him yet.....we want to see what kind of flower pops open.....

his stock is VERY thick.....he is so big he takes up two squares Shocked

here is the baby growing under him....what do you think?

Wilting Collards? Dscf0415

hugs

rose.....

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