Dagan Brussels Sprout

Family: Brassicaceae Brassica

Sweet, nutty sprouts emerge in tight, uniform crowns with a velvety, cabbage-green sheen—so vivid they feel almost luminous in the garden.

Dagan Brussels Sprout forms compact heads along sturdy stalks, delivering a tender bite and a mellow depth that shines in roasting and pan-searing, as well as in hearty braises and savory sauces. Grow for reliable, market-ready harvests beginning around 85 days, when the flavor turns especially rich after cool weather.

Light: Full SunMaturity: 85 DaysHabit: Upright

Botanical illustration of Dagan Brussels Sprout

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 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)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Dagan’s tight, uniform sprouts cook evenly, so you get browned outer leaves without the center turning mushy. Their sweet-nutty, mellow brassica character loves high-heat caramelization and fats that carry browned flavors—think pancetta, browned butter, and a squeeze of lemon to snap the whole thing awake.

Best Uses

hot roasting until browned and crisp at the edges
pan-searing with a cut-side kiss for fond and nutty caramel notes
braising in stock to turn the centers silky
tossing into thick savory sauces where they hold their texture

Flavor Profile

sweet-nutty flavor tender, cabbage-mellow bite slightly peppery brassica edge roasty, caramelizing potential

Kitchen Pairings

bacon or pancetta garlic lemon brown butter balsamic vinegar Parmesan

Frequently Asked Questions

What pest or disease most commonly affects Brassica oleracea var. gemmifera (Brussels sprouts), and how can I manage it at home?

Cabbage worms (imported cabbageworm/diamondback larvae) and cabbage loopers commonly chew Brussels sprout leaves, leaving holes and frass. Use row cover as soon as seedlings are established, inspect weekly, and hand-pick visible larvae; if needed, spot-treat with Bacillus thuringiensis (Bt) following label directions for brassicas. Yellowing leaves with black specks or rotting stems can indicate fungal issues—avoid wetting foliage, improve spacing/airflow, and remove heavily diseased lower leaves promptly.

How often should I water Brussels sprouts during the main growing phase, and what soil moisture level should I aim for?

During active growth (from when sprouts start forming until about 2–3 weeks before harvest), keep soil evenly moist—about 1 inch (2.5 cm) of water per week, adjusting for heat and rainfall. Water deeply so moisture reaches the root zone, then let the top 1–2 inches (2.5–5 cm) of soil dry slightly before watering again. Consistent moisture is important to prevent loose, underdeveloped sprouts.

How can I tell when Brassica oleracea var. gemmifera is ready to harvest?

Harvest when individual Brussels sprouts are firm and reach a typical mature size—usually starting near the bottom of the plant around 85 days. Pick sprouts that feel tight and are about the size of a walnut, working upward as new sprouts firm. Stop harvesting the topmost sprouts when they reach this firmness; avoid waiting until they look stretched or begin to loosen, as quality drops quickly.