Beet – Chioggia

Description

Chioggia Beet (A.K.A. Bull’s Eye and Candystripe)

250 Seeds per pack

Days to Maturity: 50-60 Days

Sun Requirements: Full sun

Botanical Name: (Beta vulgaris)

First introduced in the late 1840s, Chioggia (pronounced “key-oh-juh”) is a striking Italian heirloom named after the fishing town of Chioggia, near Venice in the fertile Veneto plain—a region long renowned for its abundant vegetable production. It arrived in the United States by 1865 and has since become a favorite for its unusual coloring, fine flavor, and adaptability.

The roots are round to slightly flattened and grow 2–3″ in diameter. When sliced, they reveal concentric rings of bright red and white—earning it the nickname “Bull’s Eye” or “Candystripe.” These markings often fade when cooked but will remain visible if baked whole and sliced just before serving.

The roots are tender and sweet, with a mild, mellow flavor that stands out whether served raw, pickled, or roasted. The leafy tops grow 8–12″ tall, sometimes reaching 18″, with bright red stems and veins that add color and mild earthiness to salads or sautéed dishes.

Chioggia matures early, making it a good choice for late-season planting or areas with shorter growing windows. It also requires less cooking time than other beets, making it especially convenient in the kitchen. Unlike many red varieties, it doesn’t bleed or stain.

Chioggia is as nutritious as it is beautiful, offering fiber, potassium, magnesium, folic acid, and the antioxidant pigment betacyanin. The root is especially rich in all forms of B vitamins, along with iron, manganese, and phosphorus, while the leafy tops provide beta-carotene and vitamins A and C.

An excellent variety for home gardens and market growers alike, Chioggia is a reliable and delicious addition to any garden!

Planting Instructions for Chioggia Beet Seeds

When to Plant:
Sow Chioggia beet seeds outdoors in early spring, about 3 weeks before your last expected frost date, as soon as the soil can be worked. For a fall crop, plant seeds 10 to 12 weeks before your first fall frost. In regions with mild winters, Chioggia beets can also be grown during the cool season. Continue planting in succession every 1–2 weeks until late spring and again starting in late summer to extend your harvest.

Where to Plant:
Chioggia beets prefer full sun and loose, well-drained soil with a pH between 6.0 and 7.0. Avoid planting in heavy clay soil unless amended with compost or other organic matter. Raised beds and deep containers (at least 12″) are excellent options for improved drainage and root development. Choose a location that gets at least 6 hours of sunlight daily.

How to Sow Seeds:
Soak Chioggia beet seeds in room-temperature water for 1 to 12 hours before planting to speed germination. Sow seeds ½ inch deep and 1–2 inches apart in rows spaced 12 to 18 inches apart. Each seed is actually a cluster and may sprout multiple seedlings. Once seedlings are 3–4 inches tall, thin them to 2–4 inches apart. Thinned greens are edible and nutritious.

Growing:
Keep soil consistently moist during germination, which usually takes 7 to 20 days. Water daily or as needed to maintain surface moisture. Once plants are established, provide about 1 inch of water per week. Mulch with straw or shredded leaves to retain moisture and protect the beet shoulders from sun exposure. Hill compost around young seedlings to support growth and provide steady nutrition.

Care Tips:
Weed regularly, especially while plants are young. Avoid disturbing the roots when weeding or thinning. Chioggia beets benefit from low-nitrogen, phosphorus-rich fertilizers. Apply compost or a balanced organic fertilizer (such as 5-10-10) at planting and again after 4 weeks. Use floating row covers to protect young plants from pests like flea beetles and leaf miners. Rotate crops annually to prevent disease buildup in soil.

Harvesting:
Chioggia beet greens can be harvested as needed once they are 4 to 6 inches tall—take no more than 1 or 2 leaves per plant to avoid slowing root growth. Chioggia beets are ready for harvest about 50 to 60 days after planting, when the roots reach 1–3 inches in diameter. Water the soil the night before, then gently lift roots using a trowel or by hand. Trim off greens, leaving about 1 inch of stem attached to reduce bleeding.

Storage:
Brush off excess dirt—don’t wash until ready to use. For short-term storage, store Chioggia beet roots in a perforated plastic bag in the refrigerator for up to 2 weeks. For long-term storage, place unwashed roots in a container with moist sand in a cool, dark location.

Seed Saving:
Chioggia beets don’t produce seed until their second year of growth. To save seed, you’ll need to keep healthy, mature roots from your harvest and store them over winter in a cool, humid place. In early spring, replant those roots in the garden, spacing them well apart. They will grow flower stalks and produce seeds by midsummer. Chioggia beets cross easily with Swiss chard, so isolate flowering plants by at least 1–3 miles for pure seed. Once the seeds are dry, store them in an airtight container in a cool, dry place—ideally kept around 59°F (15°C) with relative humidity levels between 40% and 60%. Avoid locations where temperatures rise above 68°F (20°C) or drop below 33°F (1°C). Properly stored, Chioggia beet seeds can remain viable for 2 to 5 years. We also offer Seed Saving Envelopes to help keep your harvested seeds neat and organized.

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