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Catskill is a richly flavored heirloom Brussels sprout introduced to the seed trade in 1941, offering home gardeners a dependable, cold-hardy variety that thrives in zones 3-10. The plants grow to a robust 20-24 inches tall and produce compact sprouts about 1.5 to 2 inches in diameter that are excellent fresh or frozen. You'll harvest mature heads in 80-89 days, making this a rewarding late-season crop that actually improves in flavor after light frost.
Full Sun
Moderate
3-10
?in H x ?in W
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Moderate
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Catskill's real strength lies in its vigorous growth on sturdy stalks combined with sprouts that are genuinely easy to pick, a practical detail that matters when you're harvesting dozens at once. The flavor is noticeably rich and complex, with a character that makes it superior to many modern varieties when roasted or prepared simply. Its frost-hardiness means you can extend your harvest well into fall, and the sprouts freeze beautifully, making this as much a preservation variety as a fresh-eating one.
Catskill sprouts are excellent roasted whole with olive oil and salt, a preparation that brings out their rich, nutty character. They're equally at home in braises, stir-fries, or shredded raw into slaws when small and tender. Their excellent freezing quality has made them a kitchen-garden staple for cold-climate gardeners planning ahead for winter cooking.
No timeline data available yet for this variety.
Start seeds indoors 4-6 weeks before your desired transplant date. Keep soil consistently moist and maintain temperatures between 65-75°F for reliable germination. Brussels sprouts prefer cooler conditions once sprouted, so move seedlings to a cool location (around 60°F) to prevent leggy growth.
Transplant hardened-off seedlings outdoors when they have developed 4-6 true leaves and soil temperatures have begun to cool in mid to late summer. Space plants 18-24 inches apart in full sun. Catskill timing is critical: aim to have plants established by late summer so they reach maturity as fall temperatures arrive, which improves both flavor and texture.
Begin harvesting Catskill sprouts 80-89 days after transplanting, or when the individual sprouts reach 1.5 to 2 inches in diameter and feel firm to the touch. Harvest from the bottom of the stalk upward, snapping or cutting each sprout cleanly where it meets the stem. The plants will continue producing new sprouts as you harvest lower ones, extending your harvest into winter. Flavor actually improves after light frost, so there's no rush to pick everything at once; let plants experience cool weather for the best taste.
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“Catskill arrived in American seed catalogs in 1941, at a moment when home gardeners were refining their vegetable selections and seed companies were systematizing their offerings. This variety emerged as a refined heirloom type, developed and preserved through careful selection for the traits that matter most to committed growers: consistent plant vigor, reliable sizing, and the kind of flavor that rewards the long wait from transplant to harvest. Its longevity in the seed trade speaks to its genuine utility and the loyalty it inspires among gardeners who have grown it across generations.”