The Chioggia beetroot is beautifully candy-striped with a sweet and earthy taste. Enjoy it in a salad, pickled or boiled with butter.
This beautiful globe-shaped candy-striped beetroot has a sweet and earthy taste, in fact, sweeter than ordinary beets. The Chioggia beetroot is suitable for enjoying raw. It makes a beautiful and colorful addition when sliced in a salad. It is also good for boiling, preferably served with a little butter, as well as pickling and baking. The young leaves have a mild flavour and can be used in the same way as chard. When thinning your cultivation, keep the baby greens and use them in your salad, or steamed as a side dish.
The Chioggia beetroot is best directly sown and should not be sown too early as the plants may bloom if they are exposed to spring frost. They will then give no harvest. Make sure to grow your beetroots in nutrient-rich, humus-rich soil that retains moisture. Thin out early and loosen the soil around the plants. Fertilise with potassium-rich fertilisers for optimal growth.
April - June
July - October
To make the seeds grow quicker, soak the seeds for a few hours before sowing. Start your cultivation by watering the rows before sowing and make sure to keep the seeds moist until they germinate. Do not sow too early in the season as the plants may bloom if exposed to spring frost. They will then give no harvest.
How to cultivate