Hestia

Family: Brassicaceae Brassica

Sweetly nutty and deeply savory, Hestia Brussels sprouts develop a tender, fine-grained bite with a gentle, caramel-leaning richness as the cool season settles in.

Compact heads sit along sturdy stems, offering a satisfying texture that turns especially appealing when roasted to golden edges or simmered into silky sauces. A dependable 75-day performer for gardeners who want a refined harvest from a classic Brussels sprout form.

Light: Full SunMaturity: 75 DaysHabit: Rosette

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	May 2nd
Harvest Begins	Jul 16th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Rosette
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

Hestia leans sweet-nutty with a savory backbone, so it loves browning—high heat gives you caramel edges without turning the center to mush. Use acidic partners like lemon or balsamic to sharpen the brassica sweetness, and finish with butter or parmesan to cling to every leaf.

Best Uses

roasting on high heat until deeply golden at the edges (renders sweetness, keeps centers tender)
pan-searing then finishing with a splash of stock for glossy, sauce-coating leaves
shaving or halving and tossing into warm grain bowls with a sharp vinaigrette to cut the richness
braising/simmering into a silky gratin or purée-style side with dairy or tahini

Flavor Profile

sweet-nutty bite deep savory richness fine-grained tenderness caramel-leaning sweetness when browned

Kitchen Pairings

bacon or pancetta lemon garlic balsamic vinegar parmesan butter

Frequently Asked Questions

What pest or disease commonly affects Brussels sprouts (Brassica oleracea var. gemmifera), and what should I do if I see it?

Brussels sprouts are especially prone to cabbage worms (often the larval stage of cabbage moths) that chew holes in leaves and sprouts. Hand-pick visible larvae early, then cover plants with fine row cover once sprouts start forming; if infestations are heavy, use a targeted Bacillus thuringiensis (Bt) spray and reapply as directed after new feeding begins. Watch for black, sooty fungal growth caused by aphids—control aphids promptly by blasting them off with water and applying insecticidal soap if needed.

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

During the main growth phase (from when plants are established until sprout fill), keep soil consistently moist but not waterlogged—about 1 to 1.5 inches (2.5–3.8 cm) of water per week, adjusted for rainfall and heat. Water deeply at the base to reach the root zone, and avoid letting soil swing from dry to saturated, which can reduce sprout development. Inconsistent moisture is a common trigger for loose or poorly formed sprouts.

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

Harvest when the individual sprouts are firm, reach a typical mature size for your spacing, and show tight, compact heads—start with the bottom sprouts first. Plan for a total growing time around 75 days, but use the “firm and tight” stage rather than the calendar alone. Pick every few days as the lower sprouts ripen; continue harvesting upward until the top sprouts reach the same firm, compact stage.