Vates

Family: Brassicaceae Vegetable

Sink your spoon into the deep, velvety leaves of Vates collard—cool-toned and richly flavored, with a tender bite that turns especially satisfying as the weather cools.

The foliage forms sturdy, upright heads of broad, blue-green leaves with a crisp, substantial texture that holds up beautifully for braising-style dishes and hearty skillet preparations. Grow Vates for dependable harvests over a long season and a garden-to-plate green that feels both classic and quietly luxurious.

Light: Full SunMaturity: 60 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jun 17th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Vates collards have the kind of dense, cool-green fiber that braises into something silky without going limp—great for long, gentle heat where other greens get watery. Keep the seasoning bold and the acidity bright at the end so the brassica bitterness reads like backbone, not harshness.

Best Uses

slow braising with a smoky, salty liquid until the stems melt but the leaf doesn’t collapse
garlicky-free hearty skillet sauté where the greens keep their shape
chopped collards cooked into thick, spoonable bean-and-greens stews
blanched-and-drained leaves folded into thick casseroles for a sturdy, meaty mouthfeel

Flavor Profile

cool-toned, savory bitterness with a gentle sweetness deep, brassica earthiness velvety leaves with a tender bite that stays firm braise-friendly savoriness that turns silky

Kitchen Pairings

smoked pork beans (cannellini or black) lemon olive oil vinegar (sherry or red wine) parmesan

Frequently Asked Questions

What pest or disease is most likely on Brassica oleracea (collards/‘Vates’) and how can I control it?

Watch for cabbage worms/loopers and aphids—both commonly infest Brassica oleracea leaves, leaving holes and sticky residue. Hand-pick small caterpillars when you first notice chewing, and spray in the evening with an appropriate Bt (Bacillus thuringiensis) product for caterpillars; for aphids, use a strong water spray and repeat as needed. Also keep airflow high and remove heavily spotted leaves early to reduce black rot and downy mildew risk in humid weather.

How often should I water Brassica oleracea (‘Vates’) during its main growing phase?

During the main growth phase (after seedlings establish and until harvest), keep the soil consistently moist but not waterlogged—aim for about 1 inch (2–3 cm) of water per week from rain plus irrigation. Water deeply when the top 1 inch (2–3 cm) of soil dries out, since uneven moisture can trigger leaf bitterness and poor leaf quality. Mulch helps stabilize moisture, but avoid piling mulch against the stems.

How do I know when ‘Vates’ Brassica oleracea is ready to harvest?

Harvest at around 60 days to maturity, focusing on firm, fully expanded leaves with good size and a healthy green color. Pick the outer leaves first (cut at the base), leaving the center growing point intact so the plant can continue producing. Stop when leaves become noticeably tough or overly small, as quality declines if you wait too long.