Brussels Sprouts Catskill is a productive heirloom variety prized for compact plants, firm sprouts, and a mild, nutty flavor that becomes sweeter after light frost. These Non-GMO seeds produce sturdy plants about 18–24 inches tall, with abundant 1–1.5-inch sprouts developing up the stem. With roughly 90–100 days to maturity, Catskill is a rewarding choice for cool-season gardens and fall harvests.

Germination Rate: 92%. Test Date: 6/26. TLM.

Texas Minimum Germination Rate: 75%.

Why Choose Brussels Sprouts Catskill?

• Heirloom Seed: Grow a traditional variety valued for its dependable performance and authentic garden character.
• Frost-Sweetened Flavor: Light frost can deepen the mild, nutty flavor of the harvested sprouts.
• Compact and Productive: Plants reach about 18–24 inches and develop firm 1–1.5-inch sprouts along the stem.
• Cool-Season Champion: A strong choice for fall and winter gardens where cool temperatures help finish the crop.
• Kitchen Versatility: Harvest for roasting, steaming, sautéing, stir-frying, shaving into salads, or braising.
• Non-GMO Seeds: Grow a traditional variety without genetic engineering.

Planting Tips for Success

• When to Plant: Start indoors 6–8 weeks before the last spring frost, or 12–14 weeks before the first fall frost for a fall harvest.
• Sunlight: Choose full sun with at least 6–8 hours of direct light each day.
• Soil: Use rich, well-drained soil with a target pH of about 6.0–7.5, amended with compost before planting.
• Planting Depth: Sow seeds ¼–½ inch deep and transplant seedlings when they are about 4–6 inches tall.
• Spacing: Space plants 18–24 inches apart in rows 24–36 inches apart to encourage airflow.
• Watering: Keep soil evenly moist with deep, consistent watering, and mulch to help retain moisture.
• Support: Stake or mound soil around taller plants as they mature to reduce wind rock.
• Fertilizing: Feed at transplanting and side-dress about four weeks later to support steady sprout development.
• Harvesting: Harvest from the bottom of the stalk upward as sprouts reach about 1–1.5 inches, allowing light frost to sweeten flavor when conditions permit.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Safe Seed Integrity Pledge: Backing our commitment to responsible seed stewardship.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds® has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasting: Halve the sprouts, coat lightly with oil, and roast until browned and caramelized.
• Steaming: Steam whole sprouts until tender for a simple side dish with a mild flavor.
• Sautéing: Cook halved sprouts with butter or olive oil, garlic, and lemon for a quick garden-to-table dish.
• Stir-Frying: Shred or halve the sprouts and cook with ginger, sesame, or other favorite stir-fry flavors.
• Raw or Shaved: Slice thinly for a crisp addition to salads and slaws.
• Braising: Slowly cook in broth for a rich, savory cold-weather preparation.

Order Catskill Brussels Sprouts Seeds Today

Grow compact, frost-sweetened Brussels sprouts for a generous cool-season harvest.

Nutritional Information

Per 1 cup (88g) raw Brussels sprouts, harvested vegetable rather than planting seeds:

• Calories: 38
• Total Fat: 0.3g (0% Daily Value)
• Sodium: 22mg (1% Daily Value)
• Total Carbohydrates: 8g (3% Daily Value)
• Dietary Fiber: 3.3g (12% Daily Value)
• Total Sugars: 2g
• Protein: 3g
• Vitamin K: 156mcg (130% Daily Value)
• Vitamin C: 74.8mg (83% Daily Value)
• Folate: 54mcg (14% Daily Value)
• Vitamin A: 604 IU (12% Daily Value)
• Potassium: 342mg (7% Daily Value)
• Iron: 1.2mg (7% Daily Value)

Important Disclosures

• Variety Disclaimer: Heirloom varieties may show natural variation in size, flavor, and maturation. Results vary with climate, soil, and growing practices.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. Properly stored Brussels sprouts seeds may remain viable for 3–5 years.
• Planting Zones: Best suited as a cool-season annual for USDA Hardiness Zones 3–9. Adjust planting dates to local frost conditions.

Balsamic-Roasted Catskill Brussels Sprouts

Roasting brings out the nutty flavor of harvested Catskill sprouts, with browned edges and a lightly tangy finish. Use harvested vegetables, never planting seeds from this packet. Serves 4. Prep: 10 minutes. Cook: 25–30 minutes.

Ingredients

• 1½ pounds fresh Catskill Brussels sprouts
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup

Directions

1. Heat the oven to 425°F. Set out a large rimmed baking sheet.
2. Wash and dry the sprouts thoroughly. Trim the tough stem ends without removing so much that the sprouts fall apart. Remove damaged outer leaves and halve the sprouts lengthwise through the stem. Quarter unusually large sprouts for even cooking.
3. Toss with olive oil, salt and pepper. Arrange cut-side down in a single layer with room between pieces.
4. Roast for 20 minutes. Turn the sprouts, then roast another 5–10 minutes, until the centers are tender and the edges are browned. Check small sprouts earlier.
5. Whisk balsamic vinegar with honey or maple syrup. Toss the hot roasted sprouts with this mixture just before serving.

Options: Use maple syrup for a vegan version. Add a pinch of red pepper flakes before roasting for gentle heat, or finish with a little grated Parmesan if desired.

Storage: Refrigerate leftovers in a covered container within 2 hours. Use within 3–4 days and reheat to 165°F. A hot oven helps restore the browned edges.

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