Churchill

Family: Brassicaceae Brassica

Sweet, nutty sprouts emerge in tight, jewel-like heads with a deep forest-green sheen and a pleasantly tender bite.

Churchill forms sturdy, upright stalks that hold their color beautifully through cool weather, making each harvest feel like a slow, satisfying crescendo. Ideal for roasting and braising, Churchill also shines in hearty winter sauces and savory gratins where its gentle sweetness can fully come forward.

Light: Full SunMaturity: 85 DaysHabit: Upright

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

Crop Dates

Milestone	Date
Start Indoors	Mar 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Churchill’s tight, jewel-like heads lean sweet and nutty, and they stay tender instead of going sulfur-sharp—so they’re built for high-heat roasting where the cut surfaces caramelize. Pair them with smoky fat and sharp citrus/vinegar to keep the flavor bright while the sprouts turn silky in the center.

Best Uses

hot oven roasting on high heat until the outer leaves bronze and crisp
low-and-slow braising in stock until the centers turn buttery
winter gratins where it blankets in cream and cheese without getting watery
savory reductions—glaze it with butter and a splash of vinegar for shine and balance

Flavor Profile

sweet, nutty sprouts tender bite with a faint cabbage snap deep forest-green, lightly vegetal character roast-friendly caramelization

Kitchen Pairings

bacon or pancetta brown butter garlic parmesan lemon smoked paprika

Frequently Asked Questions

How do I prevent and control cabbage aphids or clubroot on Brussels sprouts (Brassica oleracea var. gemmifera)?

Cabbage aphids often cluster on tender Brussels sprouts leaves; rinse them off with a strong jet of water and apply insecticidal soap if you still see heavy colonies after 2–3 days. For clubroot, caused by soilborne Plasmodiophora brassicae, avoid planting in the same bed for several years and keep soil evenly moist but not soggy; lime acidic soil based on a soil test to raise pH, which helps suppress clubroot.

During the main growing phase, how often should I water Brussels sprouts to keep them productive?

Water Brussels sprouts deeply so the soil is consistently moist about 1–2 inches down, typically about 1–1.5 inches of water per week depending on weather. Aim for steady moisture (not wet-to-dry swings), and water more during hot spells to keep lower sprout development from stalling.

How can I tell when my Brussels sprouts are ready to harvest (around 85 days)?

Harvest when individual sprouts at the bottom are firm, about 1–2 inches wide, and the outer leaves are dark green and tight. Start picking the bottom sprouts first, then harvest upward every few days as the next nodes firm up; stop when the plant has been stripped of all mature sprouts or after sustained hard frosts.