Rubine

Family: Brassicaceae Brassica

Sweetly nutty and richly green, Rubine Brussels sprouts develop into tight, jewel-like heads with a tender bite and a pleasantly mellow finish.

As the season cools, the foliage turns deep and velvety while each sprout forms a compact silhouette that roasts beautifully, shines in savory sautés, and holds its character in hearty braises. Grow Rubine for a garden-to-pan harvest that feels as refined as it tastes—bold flavor, delicate texture, and dependable performance at about 85 days.

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)	45
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Rubine is a Brussels that rewards heat: the tight heads roast up with caramelized edges and a tender, not-starchy interior, so they don’t fall apart in a pan. When the weather cools, its nutty sweetness and deep green mellowness make it especially good with bacon fat, garlic, and a bright hit of acid.

Best Uses

hot roast to caramelize cut surfaces (no mush, just jewel-tender centers)
garlic–butter or olive-oil sauté for savory, glossy sprouts
savory braises where they hold shape and taste mellow against meat stock
shaved or halved sprouts tossed with warm fat to coat before serving

Flavor Profile

sweetly nutty brassica character tender, tight bite with crisp edges when roasted deeply green, mellowed finish season-cold, velvety aroma

Kitchen Pairings

bacon or pancetta garlic lemon nutty cheeses like parmesan balsamic or cider vinegar olive oil

Frequently Asked Questions

What’s a common problem for Brassica oleracea var. gemmifera (Brussels sprouts) and how do I control it if my plants start to look wilted or have holes in the leaves?

Look for caterpillar damage (often cabbage worms or loopers) which leaves ragged holes on the lower leaves and between sprouts. Hand-pick visible caterpillars and spray with Bacillus thuringiensis (Bt) when larvae are small, repeating per label directions every 5–7 days while pest pressure continues. Prevent repeat infestations by using floating row cover after transplanting until sprouts set.

How often should I water Brussels sprouts during their main growth phase?

During the main growth phase, keep soil evenly moist—aim for about 1 to 1.5 inches (2.5–4 cm) of water per week, split into 2–3 waterings if needed. Water deeply so moisture reaches the root zone, and avoid letting the soil swing from dry to soggy, which can stunt growth and lead to loose or poorly formed sprouts. Mulch around plants to hold moisture, especially in full sun.

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

Harvest when the individual sprouts are firm and reach roughly golf-ball size, starting from the bottom of the plant and working upward. Begin at about 80–85 days, and expect the lower sprouts to mature first; remove them regularly so the upper sprouts have room to develop. If a sprout feels soft or opens up, it’s over-mature—pick at firmness for best texture.