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Farm and Feeds > Beets > Chiogga Beets
An Italian home garden variety with light red, flattened globe-shape roots and a striking interior ring of alternating pink/white. Green tops and red stems are excellent for colourful salads and the 5 cm roots are a delicious “old country” taste when cooked. Higher levels of geosmin (earthy flavour) account for its popularity with beet purists.
HOW TO GROW
60 seeds/gram Beets thrive in sandy loam with a pH of 6.0 to 7.5. Remember to fertilize. For continual harvest, sow seeds 1.2 cm (1/2″) deep and 2.5 cm (1″) apart in two week intervals beginning when the soil has warmed to 7 C (45F) and avoid sowing after mid July. As each beet seed is actually a corky fruit with 2 or 3 seeds contained within, it is important to thin the young seedlings to 7–10 cm (3–4″) 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. One packet sows approximately 6 m (20’) of row.
Life Cycle: Perennial Treated like an Annual
Propagation: Sow Direct
Days to Emergence: 8
Light: Full Sun
Growth Habit: Sturdy
Height: Medium Tall (30 to 70 cm)
Frost Tolerance: Frost Tender
Days to Harvest: 60
Degree of Difficulty: Easy
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