Certified Organic. Italian heirloom with bright, candy-red exteriors and interior flesh beautifully marked in alternating rings of cherry red and white. Delicious sweet flavor and fine texture. Great tasting leafy tops.
Seed Count: Approx. 580 / Weight: 5 g
Plant In |
Location |
Planting Depth |
Space Seeds |
Days to Germinate |
Days to Harvest |
|---|---|---|---|---|---|
| February – June August – September |
Full sun | 1/2 inch | 1 inch | 5 – 10 days | Approx. 55 |
In early spring, when danger of hard frost is over, sow seeds in well-worked, fertile soil in full sun. Sow seeds 1 inch apart and 1/2 inch deep in rows 8-10 inches apart, or broadcast thinly for bed planting. Firming soil well over these irregularly shaped seeds will ensure best germination. If first sowing comes up unevenly, sow more seeds as seedlings will catch up fast. When large enough to handle, carefully thin seedlings to 3 to 4 inches apart so growing beets have room to size up.
For best quality, tender roots, sow seeds before midsummer heat and again in late summer to early fall in cold climates, allow at least 10 weeks before fall frosts. Keep soil evenly moist throughout the season. Be sure to thin seedlings several times when plants are small, as beets grow best if given enough room.
After thinning seedlings, use tender young tops for nutritious, flavorful steamed greens. Harvest baby beets at 1 to 2 inches in diameter, or let roots grow as large as desired. Garden fresh beets cook quickly. They are delicious steamed, boiled or baked whole in their skins like potatoes, then peeled for concentrated flavor. Chioggia beets are especially mild and sweet tasting.
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