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beetroot 'Beetroot of Chioggia'

beetroot or Beta vulgaris 'Barbietola di Chioggia'

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A wonderful cultivated variety from the Venice region. Beetroot 'Beetroot of Chioggia' produces early, large, round red roots with alternate white and red stripes on the inside. It looks really pretty on the plate and has tasty sweet flesh. When cooked it fades to a light pink and the young leaves can be eaten like spinach. This is an easy edible plant that thrives in a range of soil types.

How to care for beetroot beetroot of Chioggia:

Once seedlings are up and growing, ensure they are about 10cm (4in) apart so each root has space to develop. Keep the soil consistently moist, especially during dry spells, to prevent the roots becoming woody or splitting.

Remove weeds regularly to reduce competition and avoid disturbing the roots when hoeing. You can start harvesting beetroot when they’re about the size of a golf ball for tender roots, or leave them to grow larger if preferred. Twist, rather than cut, to harvest so you don’t bleed the roots.

For a continuous crop, lift as needed and leave the rest in the ground until mature.

Sowing instructions:

For direct sowing from April to June, make a shallow drill 2cm (1in) deep and sow the seeds about 10cm (4in) apart in rows 15cm (6in) from each other. Cover again lightly and water in. Keep the soil moist (but not waterlogged) to prevent the roots from drying out as they grow. Sow a half-row of seeds every three weeks for a regular supply of roots from early summer well into autumn.

Beetroot can also be grown in containers: sow direct into the compost allowing about five seeds to a 45cm (18in) pot. If sowing indoors, such as a glasshouse, this can be done from March.
Eventual height:
0.5m
Eventual spread:
0.15m
Position:

Full sun

Rate of growth:

Average

Soil:

Moderately fertile, moist, well-drained soil

Hardiness:

Fully hardy

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SD30000240
approx 600 seeds
was £2.99 now £2.24
In stock
(shipped within 2-3 working days)
1
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Seed Packets (only)£2.99
Named Day Delivery£10.99

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