Collard Greens - Whole-head Harvest
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Uprooting the entire plant at once is called whole-head harvesting (or single-harvest). When you pull it out roots and all, it is simply referred to as pulling or uprooting the plant.
🥬 Product Name: Collard Greens (Cải rổ) 300g +/-30g
Scientific Name: Brassica oleracea var. viridis
👉 Harvest Date: 60–80 days (Champion ~60–75 days, Morris Heading ~80 days); grows on an upright stalk allowing repeated leaf harvests rather than one cut
💚 Natural flavors: Earthy and slightly bitter with a hint of sweetness — milder and less peppery than kale. Bitterness comes from glucosinolates, which break down into indoles and isothiocyanates (like sulforaphane) when cut or chewed. Raw leaves taste more concentrated and leathery; long cooking mellows the bitterness and reveals a nutty sweetness.
🍳 Recipe Suggestions:
- Cookpad: https://cookpad.com/vn/tim-kiem/c%E1%BA%A3i%20r%E1%BB%95
- Run Away Rice: https://runawayrice.com/?s=collard
👩🍳 Nutrition Value:
- USDA: https://fdc.nal.usda.gov/food-details/170406/nutrients
- Nutritionix: https://www.nutritionix.com/food/collard-greens
- Note: collard greens aren't a traditional Vietnamese vegetable — "cải rổ" is the standard Vietnamese name used in local markets/recipes.
