Falstaff

Family: Brassicaceae Vegetable

Sweet, nutty sprouts emerge in a dense, jewel-like column—Falstaff delivers a rich, deep flavor with a tender bite and a beautifully compact texture.

As the season cools, the heads develop a velvety, dark-green look that holds its quality well, making them ideal for roasting and pan-braising, as well as hearty sauces and savory gratins. Grow Falstaff for a dependable 90-day rhythm and a striking harvest that feels as satisfying to grow as it is to serve.

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

Culinary Notes

Chef's Note

Falstaff’s dense, compact sprouts give you a clean, tender bite without going hollow—so they handle aggressive heat and still eat sweet and nutty rather than sulfur-y. Roast or braise them until they’ve browned deeply, then sharpen with acid or finish with browned butter for that velvety, dark-green savor.

Best Uses

high-heat roasting until the leaves go crisp at the edges
pan-braising with a glossy reduction for a tender-center result
shredded or shaved sprouts tossed into a warm vinaigrette-style salad
savory gratin where the heads stay bitey instead of collapsing

Flavor Profile

sweet, nutty brassica flavor tender bite with a compact, jewel-like texture caramelizes into dark-green, slightly bitter-sweet edges savory, almost chestnut-like depth when roasted

Kitchen Pairings

bacon or pancetta browned butter lemon juice or verjus aged gouda or gruyère maple or honey

Frequently Asked Questions

What pest or disease is most likely on Brussels sprouts (Brassica oleracea var. gemmifera) like Falstaff, and how do I control it?

Watch for cabbage worms/loopers and cabbage aphids, which chew leaves and can leave frass on the developing sprouts. Hand-pick caterpillars early, then spray Bacillus thuringiensis (Bt) when small larvae are present and repeat per label; for aphids, blast them off with water and use insecticidal soap if numbers build. If you see yellowing with damp gray growth, remove affected leaves promptly and avoid wetting the foliage when watering.

How often should I water Falstaff Brussels sprouts during the main growing phase?

During the main growth to sprout fill (roughly midseason through about 90 days), keep soil evenly moist but not waterlogged. Water deeply about 1–2 times per week to maintain consistent moisture; in hot weather, check often and increase to every 2–3 days so the soil doesn’t dry out. Mulch can help steady moisture, but ensure drainage so roots don’t sit in soggy soil.

How can I tell when Falstaff Brussels sprouts are ready to harvest?

Start harvesting when individual sprouts at the lower part of the plant are firm and reach a good size (typically around 1 inch across) and the leaves look tight rather than loose. Pick the lowest sprouts first; they’re usually ready before the upper ones, which continue developing. Harvest by twisting and snapping each sprout, and plan on continuing as each higher sprout matures over the final weeks.