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pH: 6.0–6.8  ·  Rich, well-drained, warm; add calcium to prevent blossom-end rot

Balanced at planting; high K and P at fruiting; calcium important

Superbly rich and delicious-tasting large fruit. The golden variety gives good yields and, in our opinion, the fruit is better tasting than Pink Brandywine. Large potato-leaf plants are very sturdy and deep green.

7-14

• Seed Depth: 1/8 inch • Plant Spacing: 24".

Water deeply and consistently, aiming for 1–2 inches per week; soaker hoses or drip irrigation work best to keep foliage dry and prevent disease. Fertilize every 2–3 weeks with a balanced or slightly phosphorus-heavy formula once flowering starts. This is an indeterminate variety, so stake or cage it early and prune suckers as the plant grows tall. Watch for early blight (brown spots on lower leaves) and septoria leaf spot in humid conditions—remove affected leaves promptly, improve air circulation, and avoid overhead watering. Blossom end rot, a calcium deficiency symptom, can be prevented by maintaining even soil moisture.

Brandywine Yellow ripens 76–85 days from transplant and is ready when fully golden-yellow and yields gently to pressure. Harvest in the morning when the fruit has maximum sugar content, or pick at the breaker stage (first blush of color) and let it finish indoors if rain or pests threaten. For peak flavor, allow the fruit to fully soften on the vine. Store at room temperature away from direct sunlight; refrigeration dulls the complex, fruity taste that makes this cultivar special.