Brandywine Black

Family: Solanaceae Vegetable

Velvety, smoke-kissed flesh with a deep, wine-dark sweetness—Brandywine Black delivers a dramatic bite of flavor that feels both rich and luminous.

At maturity, its beefsteak fruits are large and irregularly heart-shaped, with a tender, juicy texture and a slightly smoky, complex profile that shines in fresh slices and bold sauces. Grow this heirloom for the unforgettable, dusky color and the satisfying, garden-to-jar presence it brings to every harvest basket.

Light: Full SunMaturity: 85 DaysHabit: Indeterminate

Botanical illustration of Brandywine Black

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Stake
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Brandywine Black’s dusky sweetness and lightly smoky character make it a tomato you eat to understand—sliced thick, it stays lush without tasting flat. When you cook it, treat it gently: slow reduction coaxes that velvety, spoon-thick texture and keeps the smoke from going harsh.

Best Uses

thick slices on sourdough with flaky salt—let it bleed
hot sauce or salsa that benefits from slow, gentle reduction
smoky-sweet tomato braises where it turns spoon-thick and glossy
jammy roasted wedges for sandwiches and grain bowls

Flavor Profile

smoke-kissed, wine-dark sweetness velvety, juicy beefsteak flesh gentle acidity with a lingering savory finish soft, irregular bite that breaks down into a silky mash

Kitchen Pairings

charred bread with cultured butter balsamic vinegar olive oil and flaky salt smoked mozzarella garlic anchovy

Frequently Asked Questions

How do I manage early blight on Brandywine Black tomatoes?

Early blight (Alternaria) shows up as dark, target-like spots on lower leaves that slowly spread upward, often with yellowing. Remove and discard infected lower leaves early, then improve airflow with proper spacing and staking/pruning to keep foliage dry. If it keeps progressing, spray a labeled tomato fungicide (chlorothalonil or a copper-based option) according to the label and repeat at the interval listed, especially after rain.

How often should I water Brandywine Black during fruiting (after it starts setting)?

During fruiting, keep the soil consistently evenly moist—about 1–2 inches of water per week total, adjusted for heat and rainfall. Water deeply 1–2 times per week instead of frequent light watering, aiming at the soil (not the leaves) to prevent cracking and blossom-end rot. If the top 1 inch of soil dries out, it’s time to water; don’t let it swing between drought and flooding.

When is Brandywine Black ready to harvest at 85 days?

Harvest when fruits are fully colored and slightly soft at the blossom end, with deep smoky red/black tones typical of Brandywine Black. Start checking from about day 85, but don’t rely on the calendar alone—cool weather can delay ripening. If you can smell the tomato aroma and the fruit comes off the vine with a gentle twist, it’s ready; pick promptly at first full color to reduce splitting and bird damage.