Brandywine (Sudduth's Strain)

Family: Solanaceae Vegetable

Velvety-scented, sun-warmed flesh with a rich, old-fashioned sweetness—Brandywine (Sudduth’s Strain) delivers the deep, rosy-red flavor gardeners crave in a true beefsteak.

Expect large, irregularly heart-shaped fruits with a tender, juicy bite and a pleasantly meaty texture that shines in thick slices for fresh enjoyment and in hearty sauces. A classic heirloom for anyone who wants bold color, generous size, and that unmistakable Brandywine character from every harvest.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

Botanical illustration of Brandywine (Sudduth's Strain)

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 18th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
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’s beefsteak structure—meaty but tender—makes it a dream for slicing, because the juice pools without turning the slice soft-melt. Cook it into a slow-reduced sauce and it turns silky and rosy, staying bright enough to stand up to garlic and sharp cheese.

Best Uses

thick slices with flaky salt and a drizzle of olive oil
high-performance stovetop sauce—low and slow until it turns glossy and spoon-coating
warm sandwiches where the slice stays juicy without turning to mush
chunky tomato relish/salsa that holds texture

Flavor Profile

old-fashioned sweet-tomato richness tender, juicy bite with a meaty interior rose-red, slightly smoky/earthy aroma balanced acidity that lifts the sweetness

Kitchen Pairings

extra-virgin olive oil garlic aged cheddar balsamic vinegar fresh mozzarella black pepper

Frequently Asked Questions

How do I manage early blight on Brandywine (Sudduth’s Strain) tomatoes?

Early blight shows up as dark, concentric “target” spots on older leaves, usually after the plants have set fruit. Remove and discard infected lower leaves promptly, improve airflow by spacing plants well and keeping foliage dry, and use a labeled tomato fungicide early when spots first appear (follow the label for reapplication intervals).

How often should I water Brandywine tomatoes during the main growing phase?

During flowering to fruit set, keep soil evenly moist—aim for about 1–2 inches (2.5–5 cm) of water per week total, adjusted for heat and rainfall. Water deeply at the base so moisture reaches 6–10 inches down, and avoid letting the soil swing from dry to waterlogged, which encourages blossom-end rot and cracking in this long-season variety.

When is Brandywine (Sudduth’s Strain) ready to harvest?

Harvest when fruit color is fully developed for a Brandywine (deep pink to red depending on your season) and the tomatoes feel slightly soft at the blossom end. Expect first ripe fruit around ~90 days from transplant (often longer depending on early conditions), and pick regularly because Brandywine sets fruit over a long window.