Chioggia Beet. Heirloom vegetable. An Italian home garden variety grown since at least the 1840's that has a light red, flattened globe-shaped root with striking interior rings of alternating pink & white. Green tops and red stems are eye catching colourful additions in salads and the 5cm (2in) diameter roots have a delicious "old country" taste when cooked. Higher levels of geosmin (earthy flavour) account for its popularity with beet purists.
Attributes
Light Requirement: Full Sun Planting Method: Direct Seed Growth Habit: Root Crop Days to Emergence: 8 - 10 Days to Harvest 60 Height: 40 - 45cm (16 - 88in)
How to Grow
Beets thrive in sandy loam with a pH of 6.0 to 7.5. Remember to fertilize. For continual harvest, sow seeds 1.2cm (1/2in) deep and 2.5cm (1in) apart in two week intervals beginning when the soil has warmed to 7 C and avoid sowing after mid July. As each beet "seed" is actually a corky fruit with 2 to 5 seeds contained within, it is important to thin the young seedlings to 7-10cm (3-4in) apart to provide enough room for proper root formation. Use plants that are thinned as a source of tender, edible greens. Over-watering or excessive rainfall may lead to excessive leaf growth and pale or small roots.
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