Beet, Chioggia (Beta vulgaris) - 100 Seeds

Southern Seed Exchange

$1.85 $3.70

Chioggia Beet (Beta vulgaris) - 100 Seeds

•American grown seeds
•Open Pollinated
•USDA Zones 2-12

The Chioggia is an old time Italian heirloom beet! The first thing you notice about Chioggia beet is the unique bull’s eye pattern it displays once cut. Not only is it the most beautiful of the beets but it has a delicious sweet flavor. Dates back to the early 1800’s from the Italian fishing town Chioggia, near Venice. Produces tasty green leaves that are similar to spinach in taste. Beet has pale red skin and grows to 2-3″ wide. Best eaten young when most tender and sweet.

Culinary Properties:
Chioggia beets can be used just like any other type of beet, and bonus -- they don't bleed color onto every surface in sight. If you want to keep those pretty stripes intact, enjoy your chioggia beets raw in a salad, or deep-fried as chips -- though cooking will slightly fade their pattern.

Medicinal Properties:
Chioggia beets are an excellent source of folate, manganese, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.

Growing Instructions:
Soften the seeds by soaking them in water for 2 hours, then plant in full sun and well drained soil 4 weeks before the last expected frost OR midsummer for a fall harvest. Sow them 1” deep and 1” apart in rows 1-2” apart. Tamp down the earth above the seeds to ensure good contact with the soil and germination should take place in 5-15 days. Add compost or other organic matter for healthy growth. For companion planting, plant beets with bush beans, onions, or members of the cabbage family, but avoid planting near pole beans. Since each beet “seed” holds up to 8 actual seeds, the seedlings will need to be thinned to 3” apart. Take care not to bruise the seedlings when thinning. They love cool weather, and can survive in temperatures down to 25° F.

When harvesting, chioggia beets have the best taste and tenderness when they are harvested between 1-3” in diameter. After pulling them, twist off the tops about 1” up the stemp to prevent the beets from bleeding. In order to preserve the coloring of Chioggia beets, p;rocess them whole and slice right before serving. The beet tops which are similar to spinach matures in roughly 40 days. Roughly ⅓ of the tops can be harvested without damaging the plant.

Collections: Vegetables