Organic Chioggia Beet - Beta vulgaris
A delightful candy striped Italian heirloom, name for a fishing village near Venice. An eye pleaser with scarlet skin and red and white ringed flesh. The flesh is sweet, mild and tender. Wow your dinner guests with this beautiful beet!
Wonderful for fresh eating, in salads, steamed, pickled and if roasted whole and sliced just before serving it retains its markings.
Beets are a great source of vitamin A, thiamine, and vitamin C.
Fresh beet greens can used like a green, lightly cooked and seasoned!
- Biennial: Flowers and seeds second year
- Sun: Full-Partial
- Direct Sow: 2 weeks before last frost
- Seed Count: 100
- Days to Maturity: 55-65
- Plant Size: 8"-12"
Keep soil evenly moist while seeds are germinating.
Seeds should be directly sown into the soil. They do not want their roots disrupted and want to be able to send them down as soon as they are planted. Thin groups of seedlings to healthiest. Plant every two weeks for successive harvesting. Apply mulch at base. Keep free of weeds.
When eating the leaves, best when harvested young and tender, approximately 35 days. When harvesting beets waiting until they have reached maturity at 2” – 3”, about 60 days.
Beet root is at its nutritional highest when harvested young.
Over harvesting greens will inhibit root growth.
Beet roots can be canned or frozen for longterm storage.