Beetroot Chioggia




35 days for baby leaf tops; 55 days for edible roots. 1840 Italian heirloom variety from Bassano, the Chioggia region of northeast Italy. Candy red exteriors and beautifully marked interiors of alternating white and cherry-red rings. Exceptional sweetness and long harvest. Noted as one of the earliest producers every year. Tender, mild, sweet greens as well.

Direct sow: Late April to mid-July. Optimal soil temperature: 10-26°C. Seeds will germinate in 5-12 days. Beets will not produce roots if planted when the soil is too cold.

Indoor sow: All Year

Exposure: Full-sun or partial-shade. Hardy to Zone 5

Sow 1cm (½”) deep, 5-10cm (2-4″) apart in rows 30-45cm (12-18″) apart.

Growing: For uniformly sized beets, thin carefully to 7-15cm (3-6″) apart when seedlings are 5cm (2″) tall.

Harvest at any size,  for the best flavor, pull the beets as soon as they have reached full-size.

Beetroot are delicious and very easily grown vegetables. From just two sowings you can get 8 months supply of roots. They do not suffer from any pests and diseases. The secret is to avoid any growth check otherwise the plants may bolt or become woody. If you haven’t eaten home-grown beetroot yet you will be in for a treat.

Additional information


5gr / 200+- seeds


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