Why Are They Called Collards? Tracing the Origins of the Name

December 21, 2025 •

3 min read

The name 'collards' has a rich linguistic history, tracing its roots back to the Middle Ages. This hearty, leafy green, a staple of Southern American cuisine, is far older than its name might suggest, with ancestors cultivated by the ancient Greeks and Romans thousands of years ago.

Quick Summary

The term 'collard' is a linguistic evolution of the Anglo-Saxon word 'colewort,' which referred to a type of cabbage plant that did not form a compact head. This article explores the origin of the name, its spread through history, and its distinction from other greens.

Key Points

Etymological Root: The word 'collard' is a linguistic evolution of the Middle English term 'colewort,' meaning 'cabbage plant'.
Headless Growth: The name refers to the plant's characteristic of not forming a tight head of leaves, unlike traditional cabbage.
Ancient History: Collards have been cultivated for over 2,000 years, with origins tracing back to ancient Greece and the Mediterranean.
Dialectal Shift: The modern term 'collard' emerged as a southern American corruption of 'colewort' during the 18th century.
Global Presence: While known as collards in the US, similar non-heading brassicas are called by different names and used in cuisines worldwide.
Cousin to Cabbage: Collards belong to the same family (Brassica oleracea) as cabbage and kale but are distinct due to their loose-leaf growth.

From 'Colewort' to 'Collard': A Linguistic Journey

The journey of the name collards is a story of language and agriculture intertwining over centuries. The etymology is derived from the Anglo-Saxon term "colewort," which simply meant "cabbage plant". This term was used to describe non-heading brassica crops, distinguishing them from their head-forming relatives like cabbage. The word wort itself is an old term for a plant or herb, a root also found in names like St. John's wort.

Over time, as the plant was cultivated and its name spoken in different regions, the pronunciation and spelling shifted. The transition from colewort to collard is considered a corruption or dialectal evolution, particularly in American English, with the term becoming widely recognized by the mid-18th century. This linguistic shift solidified the plant's unique identity, even as its connection to the broader cabbage family remained clear.

The “Acephala” Distinction: A Headless Wonder

The scientific name for the collard plant is Brassica oleracea var. acephala. The specific term acephala is derived from Greek and means "without a head". This botanical classification perfectly captures the physical characteristic that distinguishes collards from a traditional cabbage head. Unlike cabbage, which forms a dense, compact core of leaves, collards produce loose, broad, dark green leaves along an elongated stem. This "headless" nature is central to the plant's identity and its unique culinary uses.

Historical Cultivation and Spread

Ancient Beginnings: Evidence suggests collards and their ancestors were cultivated by ancient Greeks and Romans more than 2,000 years ago. They were a valuable source of nutrition long before they received their current name.
Global Expansion: As trade routes expanded, collard varieties spread from their origins in the Mediterranean and Asia Minor to various parts of the world, including Africa, Brazil, and Portugal.
American Staple: Collards were introduced to the Americas by European settlers, and they thrived in the climate of the southern United States. They became an indispensable part of Southern cuisine, famously served with ingredients like ham hocks and eaten on New Year's Day for good luck.

A Global Green with Local Roots

While the name collard is most prevalent in the Southern US, the plant is enjoyed worldwide under different names and in different preparations. In Brazil, it's known as couve, and it's a key ingredient in the national dish, feijoada. In Portugal, it's used in the hearty soup caldo verde. East African cuisine features a similar green known as sukuma wiki. The adaptability and hardiness of these leafy greens have made them a culinary staple across diverse cultures.

Comparison: Collards vs. Kale

Collards and kale are close relatives, both belonging to the Brassica oleracea species and the Acephala cultivar group. However, there are some key differences.


Feature	Collards	Kale
Leaf Texture	Smooth, broad, fan-like, and quite sturdy.	Ruffled, curly, and less sturdy compared to collards.
Flavor Profile	Earthy and slightly milder than kale, especially when cooked for a long time.	More pronounced bitterness and a peppery flavor.
Cooking Style	Ideal for low, slow cooking methods like braising and simmering; holds up well under heat.	Used more frequently in salads, smoothies, or quick sautés due to its softer texture.
Nutritional Content	Excellent source of Vitamins A, C, K, calcium, and fiber.	High in vitamins and minerals, though collards offer more calcium.

Conclusion

The name collards is a phonetic and linguistic evolution, born from the medieval term colewort, meaning "cabbage plant." This transition mirrors the vegetable's journey from an ancient cultivated crop to a global culinary tradition. The descriptive name highlights the defining feature of these greens—their non-heading structure, a characteristic celebrated in their botanical name, acephala. From the fields of ancient Greece to the soul food kitchens of the American South, the story behind why they are called collards is a testament to the enduring role of this hearty green in human history and cuisine.

For more in-depth etymological information, you can consult the Online Etymology Dictionary.

Frequently Asked Questions

Collards have broad, smooth leaves and are slightly milder in flavor, while kale has ruffled leaves and a more pronounced bitterness. They are both members of the cabbage family but are used in different culinary preparations.

No, collard greens are a variety of the cabbage plant (Brassica oleracea) but are a different cultivar group. The key difference is that collard greens do not form a compact head like traditional cabbage.

'Colewort' comes from the Anglo-Saxon cawel (cabbage) and wyrt (plant or herb). It was a medieval term for non-heading brassicas.

The term 'acephala' comes from Greek and means 'without a head'. This refers to the collard plant's loose-leaf structure, which lacks a central, compact head like cabbage.

The change from 'colewort' to 'collard' occurred over time as a dialectal alteration, particularly in Southern American English during the 18th century, and is a result of colloquial pronunciation shifts.

The Oxford English Dictionary's earliest evidence for the use of the noun 'collard' dates back to 1717. It emerged as a distinctly American English term.

Beyond its linguistic origins, 'collard' became synonymous with a staple food in Southern American cuisine, with deep ties to African American culinary traditions. They are also traditionally eaten on New Year's Day for good luck and prosperity.