Hello all and sorry to start off with a ramble, I did a search but couldn't find what I needed.
Been a keen gardener all my life, just not really big into veg growing, have done it on and off, but never studied it. I live on an island off the top of Scotland.
When I was young I ate "Greens", then I got married etc, and for some strange reason I ate Cabbage, over the years I mentioned to my wife on odd occasions, "Can't I have green cabbage like me mum used to make, not this tasteless white stuff". This didn't always get a good reception ;-)
All we can get on the island is white cabbage or grow it yourself so maybe time to do just that.
Any way a couple of years ago I was down at me sisters in Lincoln and she dished me up a dinner with GREENS, it was really nice, since then I have found (I shall duck for a second) I can buy Spring Greens in large shops on what we call the mainland (The main Orkney island that is a two hour ferry trip away for me).
So it's time to grow my own. This should be easy I think, good at gardening, grown veg before, all I need is to know what seeds I want and a bit of research on the web should help, then order from any seed company.
Why can't I find what I want. I went on a couple of well known seed suppliers sites, plenty of Cabbage, I tracked down a small company who helped, but she wasn't confident.
I now have Curly Kale and Cabbage growing away and I hope some greens in the form of Cabbage "Advantage" but I really don't know if these are the same as the Collards that I read about on the very American biased Interwebtypethingy, I now know about "Pot-likker" and how that derived from what we call liquer in Pie Mash and Liquer shops in London but really I want more info on good old Greens.
So any help on Greens, like varieties, seed suppliers etc appreciated.
Bob
PS I believe Liquer or Likker as the men in the South of the USA say, is basically the water left in a pot after the veg is taken out so you can get Cabbage liquer or Pea liquer etc. In the case of London's Pie and Mash it would be Potato or Eel liquer they then added Parsley to and it became the traditional sauce/gravy for Pie Mash and Eels (Recipe available on request)