News and Events


«September 2020»
MonTueWedThuFriSatSun
31123456
78910111213
14151617181920
21222324252627
2829301234
567891011

4-H for Hawai‘i

4-H for Hawai‘i 8 June 2017

4-H for Hawai‘i

It's not just livestock

Beyond livestock, 4-H promotes youth well-being, leadership skills, community engagement, and STEM activities, says state coordinator Jeff Goodwin.

The Bee’s Knees

The Bee’s Knees 7 June 2017

The Bee’s Knees

Plant and Environmental Protection Sciences’s Scott Nikaido explains the importance of pollinators to Hawai‘i crops and how people can support pollinator health by using fewer insecticides and more pollinator-friendly plants.

Prepared Youth

Prepared Youth 17 May 2017

Prepared Youth

Hawai‘i is the second state that trained adults to instruct kids in a youth preparedness national pilot project. 3 4-H agents were certified through the Hawai‘i Youth Preparedness Initiative.

A Web Winner

A Web Winner 11 May 2017

A Web Winner

Hawai‘i Association of County Agricultural Agents nominated Andrea Kawabata for their national organization’s Communications Award for her coffee berry borer beetle website.

GoFarm Grows

4 May 2017

GoFarm Grows

The GoFarm Hawai‘i beginning farmer training program received new grants from the Hawai‘i Department of Agriculture, Hawai‘i Department of Labor and Industrial Relations, and Kamehameha Schools.

Prevent the Parasite

4 May 2017

Prevent the Parasite

With new cases of rat lungworm reported in the Islands, Extension Agent Jari Sugano was featured on Hawaii News Now offering some tips on reducing the risk of the disease.

Gut Feeling

Gut Feeling 4 May 2017

Gut Feeling

GoFarm and Ag Incubator alumnus and entrepreneur Rob Barreca and graduate student Surely Wallace promoted fermented foods in a recent Honolulu Star-Advertiser article.

RSS
First10111213141516171819
6 May 2020

The Case for Collard Greens

These perennials are a constant food source and love the summer sun

The Case for Collard Greens

As summer approaches, you might consider adding collard greens to your backyard garden. Whereas the intense heat can overwhelm many local greens that grow well during the cooler months, collards will thrive throughout the year. 

Collards are native to the southern Mediterranean, from an area called Asia Minor. The Spanish-speaking countries call the vegetable “berza,” while the Portuguese and Brazilians call it “couve” (pronounced “ku-vey”). In the U.S., “collard” is a corrupted term from the word “colewort,” meaning “wild cabbage plant.”

Kale is a type of collard, and both are known for their high nutritional and antioxidant properties. However, the more heat-tolerant collards can be distinguished from their northern kale cousins by their large, rounded, cabbage-like leaves. 

In Hawai‘i, you can grow collards as a perennial vegetable. I like ‘Walking Stick’, which is an old variety brought to Hawai‘i by the early Portuguese immigrants. It can reach a height of 10 feet—and when it gets too tall, you just cut off the top, stick it back in the ground, and watch its leaves grow again, so it serves as a regular food source.

Like cabbage, collards can be salted or even fermented to preserve them, as in sauerkraut or kim chee. They fit perfectly into the local diet as an addition to stews, soups, saimin, and stir-fry. Please remember to cook before eating, since collards contain calcium oxalate, an irritant to some of our organs. Cooking breaks down this compound.

Got a puka in your garden for a hardy, nutritious, perennial green? Collards are a keeper.

Glenn Teves, Cooperative Extension Service, UH College of Tropical Agriculture and Human Resources