Brandywine OTV

Family: Solanaceae Vegetable

Planting Schedule

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Sink your senses into Brandywine OTV’s rich, old-fashioned tomato fragrance and a luxuriously juicy bite that’s as velvety as it is bold.

This Beefsteak selection forms large, irregularly ribbed fruits with a warm, rosy-red glow and a pleasantly meaty texture—ideal for showcasing in thick slices and for making deeply flavored sauces and preserves that taste like summer at its peak. For home gardeners who love a substantial harvest, Brandywine OTV delivers standout size and classic, full-bodied tomato character from a steady, vigorous vine.

Light: Full SunMaturity: 85 DaysHabit: Indeterminate

Botanical illustration of Brandywine OTV

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Brandywine OTV Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 13th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Oct 3rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Oct 3rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 7th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Oct 3rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Oct 1st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 26th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 22nd – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 19th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 13th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 8th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 29th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 20th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 11th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 25th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 30th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

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 OTV’s beefsteak meat and juicy gel behave like a natural thickener, so it doesn’t collapse into watery sadness—it stays lush under a hot pan and yields a sauce that clings. Slice it thick and don’t overthink it: salt, good oil, and heat are all it needs to taste like summer.

Best Uses

thick slices on flaky salt—let the fruit do the talking
seed-and-gel scooped rough-cut tomato salad to catch vinaigrette
slow-reduced tomato sauce where it turns spoon-thick without tasting stewed
chunky tomato preserves/jam for a sweet-savory spread

Flavor Profile

old-school tomato fragrance meaty, velvety flesh with high juice yield balanced sweetness with a tangy, savory edge

Kitchen Pairings

garlic extra-virgin olive oil aged cheddar fresh mozzarella balsamic vinegar white fish

Frequently Asked Questions

Why are my Brandywine OTV tomato leaves turning yellow with spots, and what can I do?

This pattern is commonly early blight (brown/black spots that spread from older leaves upward) or Septoria (tiny dark-edged spots). Remove and trash the affected leaves, then spray a copper-based fungicide following the label; start as soon as you see spots and repeat as directed. Keep foliage as dry as possible by watering at the soil line and spacing plants for airflow.

How often should I water Brandywine OTV tomatoes during the main growing phase (from fruit set onward)?

From fruit set through the Brandywine’s ~85-day maturity, water deeply about 1–2 times per week, aiming for consistently moist soil 6–8 inches down rather than daily light watering. Let the top 1 inch of soil dry slightly between waterings to prevent fungus, then soak thoroughly until excess drains. If you see blossom-end rot or cracking, adjust toward more even moisture (regular deep soaks) rather than sudden dry-downs.

How do I know when Brandywine OTV is ready to harvest?

Harvest when fruits are fully colored all the way through (deep pink/red with a rich Brandywine color) and the shoulders are softening, not staying firm and pale. At ~85 days, check the stem connection: fruits should detach easily or come away with a gentle twist when mature. Taste-test one—Brandywine flavor is the best indicator, so pick the first ripe fruits and let the rest continue coloring.