Beet 'Chioggia'

Information only, I have not grown this variety.

A very old cultivar, introduced to the US from Italy in the 1840's. Retai...Read Morens the 'bull's eye' markings if baked whole and sliced just before serving.

These beets may be partially shaded and crowded to 4" and still root up well. They grow more on top of a heavy clay soil than under it, ...Read Moreand will muscle each other out of the way if necessary to get over one pound in size, still sweet and tender. They are particularly suited for intercropping (they like cabbages) since the leaf petiole can be quite long. However, they do not have a pronounced 'beet' flavor, and do not make a good borscht.

A highly ornamental variety, also a very mild, tasty beet, best suited for roasting, rather than pickling. The roots are ivory with red ...Read Moreconcentric circles. The leaves are highly suitable for fresh salads, older leaves a very good potherb, or substitute for spinach in lasagna.

Direct sow in early spring or late summer. 55 days from seed. Thin to 8" for best quality.