Brunswick

Family: Brassicaceae Brassica

Planting Schedule

Provide your location or planting zone to unlock dates and add Brunswick to a garden.

Sink your senses into Brunswick’s richly layered heads, where cool, bluish-green leaves fold into a dense, satisfying firmness with a faintly sweet, cabbage-like perfume.

The texture is crisp and substantial, holding its structure beautifully from garden to storage, making it a favorite for hearty, slow-simmered favorites and tangy preserves. Grow Brunswick for a dependable, classic cabbage form—built for robust flavor and long-lasting performance at about 95 days.

Light: Full SunMaturity: 95 DaysHabit: Rosette

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Brunswick 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 27th	May 25th	Aug 28th – Aug 29th
Zone 2b	Apr 17th	May 15th	Aug 18th – Aug 25th
Zone 3a	Apr 17th	May 15th	Aug 18th – Sep 1st
Zone 3b	Apr 21st	May 19th	Aug 22nd – Sep 21st
Zone 4a	Apr 17th	May 15th	Aug 18th – Sep 24th
Zone 4b	Apr 15th	May 13th	Aug 16th – Sep 27th
Zone 5a	Apr 10th	May 8th	Aug 11th – Sep 30th
Zone 5b	Apr 6th	May 4th	Aug 7th – Oct 5th
Zone 6a	Apr 3rd	May 1st	Aug 4th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jul 29th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jul 24th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	Jul 14th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	Jul 5th – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	Jun 26th – Nov 12th
Zone 9a	Feb 6th	Mar 6th	Jun 9th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	May 15th – Dec 9th
Zone 10a	—	Oct 1st	Jan 4th – Feb 28th
Zone 10b	—	Oct 1st	Jan 4th – Feb 28th
Zone 11a	—	Oct 1st	Jan 4th – Feb 28th
Zone 11b	—	Oct 1st	Jan 4th – Feb 28th
Zone 12a	—	Oct 1st	Jan 4th – Feb 28th
Zone 12b	—	Oct 1st	Jan 4th – Feb 28th
Zone 13a	—	Oct 1st	Jan 4th – Feb 28th
Zone 13b	—	Oct 1st	Jan 4th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Brunswick’s dense, layered head gives you a cabbage that stays toothsome under heat, so it doesn’t turn to mush in long braises or storage-ready ferments. Use it when you want that cool, lightly sweet Brassica crunch up front and a clean, peppery finish that plays especially well with fat, acid, and caraway.

Best Uses

low-and-slow braises where it stays structured (browned pork, smoked meats)
fermentation into tangy, crunchy sauerkraut-style ferments
shredded cabbage slaw with a sharp, creamy dressing that clings
thick-cut braised wedges that soften without collapsing

Flavor Profile

faintly sweet cabbage perfume crisp, substantial crunch bluish-green leaves with a firm, dense bite mildly peppery Brassica finish

Kitchen Pairings

butter bacon caraway seeds apple cider vinegar mustard

Frequently Asked Questions

How do I manage powdery mildew on Brunswick (squash) leaves?

Start by checking the undersides and lower canopy for a white, dusty coating that spreads from older leaves upward. Remove and dispose of heavily affected leaves early, then improve airflow by spacing plants and avoiding overhead watering so foliage stays dry. If it keeps worsening, spray a labeled sulfur or potassium bicarbonate product according to the label every 7–10 days during humid spells.

How often should I water Brunswick during the main growing phase (after plants establish)?

Water Brunswick deeply about 1–2 times per week so the soil is evenly moist 6–8 inches down, aiming for roughly 1 inch of water weekly depending on heat and soil type. Let the top 1–2 inches of soil dry slightly between waterings to prevent wet, stressed vines and fruit rot. During hot weeks, check daily by feel: if the soil is dry at the surface and crumbly below, water again.

When is Brunswick ready to harvest, and how can I tell?

Harvest at about 95 days when the fruit rind is hard enough that you can’t easily puncture it with a fingernail, and the skin looks fully colored for the variety. The stem should be drying and turning brown, and the fruit should sound firm when tapped. Cut with a sharp knife leaving a short stem (about 2 inches) and cure in a warm, dry spot before storage.