Catskill

Family: Brassicaceae Brassica

Sweetly nutty and delicately cabbage-sweet, Catskill Brussels sprouts form tight, jewel-like heads that feel firm and velvety to the touch.

At maturity, the compact sprouts hold their deep green color with a crisp, tender bite that shines in roasted trays, gratins, and hearty skillet sautés—also wonderful for pickling when you want a tangy crunch. Grow Catskill for a dependable 90-day rhythm and a harvest that’s as satisfying to gather as it is to savor.

Light: Full SunMaturity: 90 DaysHabit: Upright

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 18th
Harvest Begins	Jul 17th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Catskill’s compact, velvety sprouts deliver a crisp, tender bite with a sweet, nutty cabbage core—ideal when you want caramelized edges without mush. Roast hot and dry (or go rich with browned butter), then finish with something bright like lemon or balsamic to keep the flavor from tipping heavy.

Best Uses

high-heat roast until the outer leaves caramelize and the centers stay crisp-tender
sizzled-in-a-skillet with bacon fat or browned butter for fast, jammy edges
shaved or half-sliced gratin with cream and a sharp cheese to balance cabbage sweetness
quick pickling for tangy crunch with a clean snap

Flavor Profile

sweetly nutty cabbage-sweet firm yet tender crisp bite deep green, lightly peppery finish

Kitchen Pairings

bacon fat or pancetta lemon garlic nutty cheeses like Gruyère or Parmesan balsamic vinegar chili flakes

Frequently Asked Questions

How can I prevent and treat clubroot (and related stem swelling) on Brassica oleracea var. gemmifera (Brussels sprouts)?

Clubroot is a common Brassicaceae disease where roots become swollen and distorted, causing plants to wilt even when soil isn’t dry. Remove and discard badly affected plants early, avoid replanting brassicas in the same bed for several years, and keep soil evenly moist but not waterlogged to reduce stress. In future plantings, improve drainage and incorporate lime if your soil tests show low pH (clubroot tends to worsen in more acidic soils).

How often should I water Brussels sprouts during the main growing phase to keep heads forming well?

During active leaf and bud development (roughly after plants are established until the final weeks), keep soil consistently evenly moist at about 1–1.5 inches deep. Water deeply about 1–2 times per week depending on rainfall, then let the top inch dry slightly before watering again—avoid soggy soil that encourages root disease. Mulch helps maintain steady moisture, which is key for tight, uniform sprout development.

When are Brussels sprouts (Brassica oleracea var. gemmifera) ready to harvest, and how do I know?

Start harvesting when the sprouts at the bottom are firm and reach a good size (typically golf-ball to marble-sized) and the leaves look tight, usually around 90 days from transplanting. Pick individual sprouts from the bottom up as they mature, using a gentle twist-and-pull or sharp cut, leaving the upper sprouts to continue developing. Harvest during cool weather when possible, since Brussels sprouts sweeten after light frosts; stop when the top sprouts have filled in and hardened.