Oliver

Family: Brassicaceae Vegetable

Sweetly nutty and deeply green, Oliver Brussels Sprout forms tight, uniform crowns that feel crisp and substantial in the hand.

As temperatures cool, the flavor turns notably mellow—ideal for roasting until caramel-kissed at the edges, or for fresh, tender leaves that shine in salads and slaws. Grow Oliver for a steady harvest over a long cool-season window, with sprouts that hold their shape beautifully for sauces and pickling brines alike.

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 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)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Oliver Brussels sprouts lean mellow and sweet-nutty, so they don’t need a lot of drama—just heat that caramelizes the outer leaves while keeping the center pleasantly firm. Roast them hot for a caramel-kissed edge, or shave them raw where their crisp bite will hold dressing without turning watery.

Best Uses

high-heat roasting until the edges blister and brown
shaved raw in salads for a clean, crunchy snap
pan-sautéing for a glossy, tender-tipped texture
pickling in brine for a crisp, tang-forward crown

Flavor Profile

sweetly nutty flavor deep green, gentle bitterness crisp, compact bite that stays firm caramel-sweet roasted edge

Kitchen Pairings

bacon butter lemon garlic Parmesan mustard

Frequently Asked Questions

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

A common problem is cabbage worms (cabbage looper/diamondback moth larvae) and it shows up as ragged holes in leaves. Hand-pick larvae early in the day and spray the undersides with a BT (Bacillus thuringiensis) product, repeating per label as long as new eggs/larvae appear. If you see yellowing with dark, water-soaked spots, remove affected leaves and improve airflow; brassicas are prone to foliar fungal issues in damp conditions.

How often should I water Brussels sprouts during the main growing phase to keep growth steady?

During active growth (roughly from when plants establish until they size up), keep soil evenly moist but not waterlogged—aim for about 1 inch of water per week, split into 2–3 deep waterings during hot or windy spells. Check by feel: the top 1 inch of soil should be lightly moist, not dry and not soggy. Mulch helps prevent the moisture swings that can cause uneven sprout development.

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

Harvest starts when sprouts are firm and reach their expected size on the lower part of the plant, typically around 85 days from transplanting for Brassica oleracea var. gemmifera. Pick individual sprouts from the bottom upward when they feel tight and about 1–2 inches across, then harvest every few days as upper sprouts mature. If sprouts loosen or look airy, they’re overmature—harvest sooner rather than waiting for all to mature at once.