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Beet, Chioggia

Short Description

The most beautiful of all beets and very sweet flavored.

Full Description

This is an Italian heirloom from the town of Chioggia, near Venice, and has been popular since the early 1800s. It's beautiful and sweet flavored. Sliced roots look like bull's-eyes having concentric rings of white alternating with wine-red. The green leaves are an excellent spinach substitute.
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Item#: 50559A
Order: 1 Pkt. (1000 seeds)
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Product properties

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

54 days

Fruit Size The average size of the fruit produced by this product.

2 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

12 inches

Height The typical height of this product at maturity.

8-10 inches

Sow Method This refers to whether the seed should be sown early indoors and the seedlings transplanted outside later, or if the seed should be sown directly in the garden at the recommended planting time.

Direct Sow

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Container Vegetables - Beets
Growing beets in containers is easy in early spring and again in the fall.
Watch video
Growing Beets
With earthy sweetness and rich colors, beets are a delicious addition to your garden. We show you how easy it is to grow your own.
Watch video

How to Sow

  • Sow beet seeds in well-worked, well-drained soil in full sun after danger of frost in spring. In frost free areas, sow in fall.
  • Beets are sensitive to acidic soils and prefer a pH of 6.0 – 7.0. If your soil is more acidic, add Garden Lime as directed on the bag.
  • Sow thinly in rows 12 inches apart and cover with ½ inches of fine soil. Firm lightly and keep evenly moist.
  • Seedlings emerge in 14-21 days.
  • Thin to stand about 3" apart when seedlings are 1-2" tall. Note that beet seeds are actually clusters of seeds and require more thinning than other crops.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.
  • Keep plants well watered during dry periods to promote uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.

Harvest and Preserving Tips

  • Pick the greens when they are 4-6 inches long and the roots are less than 2 inches in diameter.
  • Harvest roots at 1 inch for baby beets, up to 3 inches for mature beets.
  • Store fall-harvested beets at 33-35°F at 95% humidity.
  • Cook beet greens like spinach.
  • Beet roots can be pickled, grilled, baked or broiled.
  • To prevent red beets from excessive “bleeding” in cooking, wait until after cooking to peel, remove taproots and slice. Trim off the tops about 1 inch above the roots and wash carefully with a vegetable brush. Boil until tender, then plunge into cold water. When cool enough to handle, slip the skins off with your fingers and remove the little taproots. Slice the beets, or serve whole.
Days To Maturity
54 days
Fruit Size
2 inches
Full Sun
12 inches
8-10 inches
Sow Method
Direct Sow
Planting Time
Spring, Summer
Sow Time
2-4 weeks BLF
4 inches
Life Cycle
Beet, Chioggia is rated 4.3077 out of 5 by 13.
Rated 5 out of 5 by from Fast growing, easier maintenance, so tasty raw! These beets, when raw, tasted a lot like apples. I just chopped them up in salads and also added one of three Burpee's Zucchini cultivars that I planted this year. Very nice.
Date published: 2014-11-02
Rated 5 out of 5 by from Delicious! I am not a fan of beets but planted these for other family members that are. I was pleasantly surprised when we plucked these out of the ground and cooked them. They are not only beautiful but have a very mild sweet taste! I highly recommend them!
Date published: 2012-12-28
Rated 4 out of 5 by from Try this Beet Raw This was the first year I had grown this beet. Chioggia is excellent eaten raw. Try it peeled and sliced it has an great crunch and sweet taste. I am not a fan of the leaves of this vegetable and prefer Bulls blood or Little Chicago leaves for salads. This beet cooked looses much of the candy cane coloring that makes it so eye catching. This plant is if quick growing with good germination. This is a very good and early producer. Give them a try if you have room for a second variety of beets.
Date published: 2012-06-05
Rated 4 out of 5 by from Sweet, but Sensitive High germination rate and fast foliar growth. The beets are rather small, but very good tasting (sweet). The plants are heat-sensitive and I have to water once or twice a day to keep them from wilting (the other three varieties growing in the same plot don't wilt). For Florida, probably best in cooler months.
Date published: 2012-05-12
Rated 2 out of 5 by from Chiogga Beet We havent had any sprout. Replanted again.
Date published: 2012-05-09
Rated 5 out of 5 by from Delicious Beets! I grew Chioggia Beets last summer in a brand new garden space and they were fantastic. They have a very sweet taste and the rings were beautiful. I received many compliments on them. I cut the beet greens for salads and green smoothies, they were quite prolific. I ate the beets raw and used them in stir fry dishes. Be sure to peel the tough outer layer off.
Date published: 2012-01-04
Rated 3 out of 5 by from Great germinator, good flavor, disappointing color I'm not sure if it's our unusual growing season here (we plant in October and harvest in March-April), the atypical 4-5 hard freezes we had in January, or something else, but my beets had very faint striping or no striping at all inside after cooking. They tend to turn a pale orangy color on the outside when cooked. That being said, this beet is a good germinator and the mature beets were good-sized and mild. If you don't appreciate the dye mess of red beets, these might be a good alternative. Be aware these beets have tall tops with huge leaves. When mature, they spread over a foot in each direction. If you have a small garden and plant your rows close together, a medium-topped beet might be a better choice.
Date published: 2011-10-03
Rated 5 out of 5 by from Delightful! These are lovely and sweet and beautiful to see on the plate. I get two vegetables with these - the beets themselves, and the tops which make wonderful greens. I will definitely plant these again!
Date published: 2011-08-25
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