Gustus

Family: Brassicaceae Vegetable

Sweet, nutty sprouts emerge in tidy ranks with a velvety, cabbage-satin texture—Gustus is prized for its rich flavor that deepens beautifully as the weather cools.

Compact heads form along sturdy stems, offering a satisfying bite whether you’re savoring them straight from the garden or turning them into glossy, savory pan sauces. A dependable 95-day choice for gardeners who want elegant, edible structure and bold, comforting taste in every harvest.

Light: Full SunMaturity: 95 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 25th
Harvest Begins	Jul 29th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
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

Gustus brussels sprouts have a sweeter, nuttier bent and a velvety cabbage texture that really rewards high-heat cooking—roast them until you get char-kissed edges, not gray overcooked stems. Their brassica bite softens as the temps drop, so they’re ideal for glossy butter-based pan sauces and sharp, acidic finishers like lemon or balsamic.

Best Uses

shallow-roast or blister in hot oil until caramel edges show and centers stay tender
sauté and finish with a glossy pan sauce for silky, coat-everything comfort
shave/chop raw for a crunchy salad that holds vinaigrette without turning watery
braise with butter or stock to mellow bitterness and round the nutty notes

Flavor Profile

sweet, nutty sprout flavor cabbage-satin tenderness with a firm bite earthy, mildly peppery brassica character sweetness that intensifies in cold weather

Kitchen Pairings

bacon lemon balsamic vinegar Parmesan brown butter mustard

Frequently Asked Questions

Why are my Brussels sprouts (Brassica oleracea var. gemmifera) developing yellowing leaves with pale stippling or webbing, and what should I do?

This is commonly caused by spider mites, especially in hot, dry stretches that stress Brussels sprouts. Rinse the plants with a strong spray of water, then apply a miticide-safe soap (insecticidal soap) and repeat every 5–7 days until new growth is free of stippling. Keep foliage evenly moist (without soaking the soil) to make the environment less favorable for mites.

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

Water deeply to keep the soil consistently evenly moist from transplanting through the 70–95 day growth period. In most home gardens that’s about 1–2 inches of water per week total, adjusting so the top few inches never fully dry out. Use mulch to reduce moisture swings, because dry–wet cycles can lead to loose, poorly filled sprouts.

How can I tell when Brussels sprouts are ready to harvest at about 95 days?

Harvest when individual sprouts are firm and have reached their expected size, starting from the bottom of the stalk (they mature from the bottom up). Pick sprouts that feel solid and tight; if they start to separate or look overly enlarged, harvest immediately. Plan on stripping the lowest mature sprouts every few days while the upper ones continue to size up.