Collard (raštika) (Brassica oleracea) is a biennial herbaceous plant with a well-developed spindle root. The stem is spirally wrapped in leaves that form a rosette at the top. Collard is cultivated for its leaves that are harvested throughout the year.
It is highly valued in Herzegovina and has been cultivated since ancient times due to its modest cultivation requirements. It was a valuable food in the battle against famine and its seeds were carefully preserved. It withstands high summer temperatures and drought, as well as snow and low temperatures in winter, and is rich in vitamins and minerals.
It is traditionally prepared in Herzegovina as a stew with dried meat. The collard needs to be cleaned and washed, stack a few leaves on top of each other, roll them up and cut into strips. Then boil for a few minutes in hot water and drain well. After that, dry meat (previously briefly boiled and drained), sliced potatoes and carrots, some fat and salt as needed are added to the bowl with the collard. Cook for at least an hour.
The competition in the preparation of collard dishes, the traditional manifestation “Raštikijada”, which is held every year in Grude, shows how popular collard is in Herzegovina. (Željka Šaravanja)
