Green Glaze Collards (Brassica oleracea var. viridis) are a productive, cool-season leafy green with glossy, tender leaves and a mild flavor. Green Glaze collards are an heirloom collard variety introduced in the 1820s, known for their smooth, glossy, bright‑green leaves that naturally resist cabbage worms and offer a mild, sweet flavor. Suitable for USDA Zones 2–11 as an annual, they grow best in full sun, with at least 6 hours of direct sunlight daily. Keep soil consistently moist and well-drained, fertilize periodically with a balanced vegetable fertilizer, and harvest outer leaves regularly to encourage continued production. Plant in early spring or late summer through fall; collards tolerate light frost and often develop a sweeter flavor in cool weather. For cooking, wash leaves thoroughly, remove tough stems, and sauté, steam, braise, boil, or add to soups and stews. Young leaves can also be enjoyed raw in salads or wraps.