Darkmar 21

Family: Brassicaceae Vegetable

Sink your senses into Darkmar 21’s deep, velvety sprouts—cool-toned and richly colored, with a tight, satisfying firmness that promises a sweet, mellow character as the season turns.

Expect compact heads that hold their form, offering a dense bite and a beautifully uniform look from the lower tiers to the crown. Ideal for roasting and hearty pan preparations, Darkmar 21 also shines in braises and savory sauces where its flavor can fully develop.

Light: Full SunMaturity: 85 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 12th
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)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Darkmar 21’s compact, velvety sprouts are built for heat—get them browned hard and they turn sweet and nutty instead of harsh. Cook them in fat (brown butter, bacon) and finish with sharp acid so the flavor stays clean and the bite stays satisfying.

Best Uses

high-heat roasting until edges go crisp and caramel-dark
shaving or halving for a hot pan sear with butter and a splash of vinegar
braises where the sprouts soften into silky-but-not-mushy layers
tossing into savory pan sauces (reduction or velouté style) for a thick, clinging finish

Flavor Profile

cool-sweet, mellow brassica flavor tight, dense crunch with a tendering core roasty, nutty notes when browned savory bitterness that rounds out with fat and heat

Kitchen Pairings

bacon aged cheddar garlic lemon balsamic vinegar brown butter

Frequently Asked Questions

What pest or disease is most likely on Brassica oleracea (e.g., cabbage/broccoli type) and how can I stop it?

Watch for clubroot (a disease common in Brassicaceae) indicated by stunted plants and swollen, distorted roots. Avoid planting in the same spot for several years and improve drainage; if clubroot appears, remove infected plants promptly and don’t compost them. If you see leaf-chewing damage or holes, use an insect net/row cover early and check under leaves for eggs and larvae.

How often should I water Brassica oleracea during the main growing phase?

During active head/curd formation, keep soil evenly moist with about 1–1.5 inches of water per week, split into 2–3 watering sessions if it’s hot. Water deeply so moisture reaches the root zone, but don’t leave the bed soggy—Brassica oleracea suffers when roots stay waterlogged. A simple test: the top 1 inch of soil should be moist but not wet when you press it.

How do I tell when my Brassica oleracea is ready to harvest?

Harvest when the head/curd is firm and has reached a good size for the plant; for many 85-day types, this is typically around the stated maturity window. Avoid waiting for the head to loosen or feel soft—letting it go can lead to poor texture or premature quality loss. If your variety forms a solid head, use a gentle squeeze: a properly matured head feels tight throughout, not springy or hollow.