Dagan is a dependable midseason Brussels sprout that reaches harvest in 100 days, producing the compact, leafy sprouts that make this brassica a kitchen staple. This F1 hybrid thrives in zones 3 through 9, handling frost with impressive resilience once established. Space plants 18 inches apart in fertile, well-draining soil with a pH between 6.5 and 7.5, and you'll have a steady supply of sprouts ready to roast, steam, or braise through the cooler months.
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Moderate
3-9
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High
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Dagan earns its reputation as a dependable midseason variety by delivering consistent yields without fuss. Its compact growth habit fits neatly into garden beds and raised boxes, while its frost-hardy constitution means harvests extend well into fall and even early winter. The 100-day timeline gives you a realistic window to plan your garden, and the F1 hybrid vigor ensures vigorous plants that respond well to consistent feeding and water.
Brussels sprouts are roasted until their outer leaves crisp and caramelize, steamed and tossed with butter, or braised slowly in broth until tender. They shred raw into slaws, add heft to autumn stir-fries, and freeze exceptionally well for winter cooking. Dagan's midseason maturity makes it especially valuable for extending the harvest window into the cooler months when these sprouts taste their sweetest.
No timeline data available yet for this variety.
Sow seeds 2 to 3 per cell in 72-cell plug flats or 3 to 4 seeds per inch in 20-row flats, placing them 1/4 inch deep. Maintain a soil temperature of 65 to 75 degrees Fahrenheit. Seedlings will be ready to transplant in 4 to 6 weeks. Start seeds indoors in May for a fall and early winter harvest in most zones.
Harden off seedlings gradually over several days before moving them to the garden. Transplant in early to mid-summer, spacing plants 18 to 24 inches apart in rows 30 to 36 inches wide. Cool-season timing is critical; plan to have plants established before the intense heat of midsummer, so they mature as temperatures cool in fall.
Dagan reaches maturity at 100 days from transplant. Begin harvesting sprouts when they reach full size but while still firm and tightly closed; loose, yellowing sprouts have passed their peak. Pick sprouts from the bottom of the stem upward, snapping or cutting them cleanly from the plant. You can continue harvesting from the same plant for several weeks as new sprouts develop higher up. Before the ground freezes, pull entire plants by the roots if you want to store them; this preserves the sprouts and extends your harvest window dramatically.
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