Brunswick

Cabbage

95d to harvest

Sink your senses into Brunswick’s richly layered heads, where cool, bluish-green leaves fold into a dense, satisfying firmness with a faintly sweet, cabbage-like perfume. The texture is crisp and substantial, holding its structure beautifully from garden to storage, making it a favorite for hearty, slow-simmered favorites and tangy preserves. Grow Brunswick for a dependable, classic cabbage form—built for robust flavor and long-lasting performance at about 95 days.

Crop Dates

Growing note: In frost-free Zone 13a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Jan 4th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	95
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)	35
Harden Off (days)	6

Frequently Asked Questions

How do I manage powdery mildew on Brunswick (squash) leaves?

Start by checking the undersides and lower canopy for a white, dusty coating that spreads from older leaves upward. Remove and dispose of heavily affected leaves early, then improve airflow by spacing plants and avoiding overhead watering so foliage stays dry. If it keeps worsening, spray a labeled sulfur or potassium bicarbonate product according to the label every 7–10 days during humid spells.

How often should I water Brunswick during the main growing phase (after plants establish)?

Water Brunswick deeply about 1–2 times per week so the soil is evenly moist 6–8 inches down, aiming for roughly 1 inch of water weekly depending on heat and soil type. Let the top 1–2 inches of soil dry slightly between waterings to prevent wet, stressed vines and fruit rot. During hot weeks, check daily by feel: if the soil is dry at the surface and crumbly below, water again.

When is Brunswick ready to harvest, and how can I tell?

Harvest at about 95 days when the fruit rind is hard enough that you can’t easily puncture it with a fingernail, and the skin looks fully colored for the variety. The stem should be drying and turning brown, and the fruit should sound firm when tapped. Cut with a sharp knife leaving a short stem (about 2 inches) and cure in a warm, dry spot before storage.