Beetroot Chioggia
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Beetroot Chioggia Seeds

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Packet of Beetroot Chioggia SeedsBeetroot Chioggia is a traditional Italian globe shaped beetroot with dark green leaves and deep red stems. When sliced unusual red and white rings are exposed, adding an attractive element to the salad plate.

Chioggia has a sweet taste and is suitable for use in salads or as a hot vegetable. Sow little and often and you will be picking the roots over several months from end of June onwards.

Average Packet Contents :  200 Seeds


Beetroot Chioggia Grow Notes
When to Sow Seeds: April / May / June - Cell Trays or Outside
Germination Temperature: 12 ℃ Cover Seeds: Yes
Time to Germination: 5 - 7 Days Frost Hardy: Yes, Once bigger
Spacing Between Plants: 10cm Row Spacing: 30cm
Plant Height: 45cm Planting Position: Sun

Month Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Plant Out:                        

General Beetroot Growing Tips

Beetroot is an easy crop to grow. The roots are best picked when young and cooked fresh. Pickling is another option. If roots are stored in winter you can have beetroot almost all year round.

  • Sow the beetroot seeds from early April under cloches, or if sowing in the open from mid-April to July for a regular supply of tasty roots. Sowings made from June onwards can be also be used for storing for winter use.
  • Alternatively, sow into large cell trays and plant out when ready.
  • If sowing direct in the ground, sow approx 2cm deep with a 10cm spacing in the rows, the rows should be around 30cm apart.
  • Dry soil will lead to woody roots, so water well and make sure the soil is always moist.
  • Protect early seedlings with fleece if a cold spell is forecast. Young beetroot plants are sensitive to cold and could bolt to seed early. There are bolt resistant varieties available and these should be your first choice for early sowings.
  • Feed every other week.
  • Do not let the beetroot get too big as this will reduce taste and quality.
Customer Reviews
Beetroot Chioggia
Average Rating (1 Review):  
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Stripy beetroot
Sunday, 26 January 2014  |  Pete

This makes a fantastic beetroot to eat raw in salads. If you slice it thinly or grate it, it adds a great colour to them. Not so great cooked as you lose all those great colours though, but still tastes like beetroot.

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