Brunswick

Family: Brassicaceae Brassica

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

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

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 29th
Harvest Ends	Oct 16th

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.