If you’re looking to add a splash of color and a touch of history to your garden, Chioggia beets (Beta vulgaris ‘Chioggia’) are an excellent choice. Known for their striking red-and-white candy-striped interior, these heirloom beets are as beautiful as they are delicious. In this blog post, we’ll dive into the fascinating history of Chioggia beets and provide a practical guide on how to grow them in your own backyard.
Origin: The parent seed of our Kids Seed Co. Chioggia beets seeds came from seeds we saved in the garden of a friend in Nice, France. The friend is Italian, originally from near Genoa, and they have grown this variety in their home gardens for several generations.
A Sweet Slice of History
Chioggia beets, often called Candystripe or Bull’s Eye beets, hail from the small fishing village of Chioggia, near Venice, Italy. This pre-1840 Italian heirloom variety has been cultivated since at least the early 1800s, with some sources suggesting its roots trace back to the 16th century. Named after its coastal hometown, the Chioggia beet was introduced to the United States around 1865, where it quickly gained popularity for its unique appearance and sweet, mild flavor.
Beets themselves have a much older story. Originating in the Mediterranean region, their wild ancestor, the sea beet, was harvested for its leaves in prehistoric times, primarily for medicinal purposes. It wasn’t until later that the roots were recognized as edible, evolving into the diverse beet varieties we know today, including red, golden, and the distinctive Chioggia. The Chioggia beet stands out for its concentric rings of scarlet red and white, which vary from nearly all red to almost all white, making each beet a visual surprise. Unlike other beets, Chioggia is noted for its relative lack of “bleeding” when cooked, preserving its vibrant patterns.
Historically, beets were valued for both their roots and greens, with the Romans enjoying the leaves long before the roots gained culinary fame. By the 16th century, beets, including early forms of Chioggia, were growing in popularity across Europe and the Americas, earning nicknames like “Blood Turnip” for their vivid hues. Today, Chioggia beets are celebrated by heirloom gardeners and chefs alike for their tender texture, sweet, slightly peppery flavor, and nutritional benefits, including high levels of folate, beta-carotene, and vitamin C.
How to Grow Chioggia Beets
Growing Chioggia beets is a rewarding endeavor, as they’re as easy to cultivate as other beet varieties and thrive in a range of climates. Here’s a step-by-step guide to help you grow these stunning beets in your garden.
1. Choosing the Right Time and Place
Chioggia beets are a cool-season crop, preferring temperatures between 50°F and 70°F. They’re ideal for spring or fall planting, as high summer heat can result in tougher roots and less vibrant colors. In most climates, sow seeds 2–4 weeks before the last spring frost for an early summer harvest or 6–8 weeks before the first fall frost for a late-season crop. In mild climates (USDA Zones 9–10), they can be grown year-round with proper care, such as shade cloth during warmer months.
Select a planting site with full sun to partial shade. While beets tolerate some shade, full sun promotes the best root development. Ensure the soil is well-drained, loose, and rich in organic matter, with a pH between 6.0 and 7.5. Heavy clay soils can produce tough, stringy beets, so amend with compost or sand if needed.
2. Planting the Seeds
Beet “seeds” are actually small fruits containing multiple seeds, so each one can produce a cluster of seedlings. To improve germination, soak seeds in water for 12–24 hours before planting. Direct sow seeds ½–1 inch deep and 1–2 inches apart in rows spaced 12–18 inches apart. Alternatively, you can broadcast seeds thinly for bed planting or start them indoors 4–6 weeks before the last frost, though beets don’t transplant as well as other crops. If starting indoors, transplant seedlings when they’re young to minimize root disturbance.
Keep the seedbed consistently moist, as uneven watering can lead to poor germination. Seeds typically sprout in 5–14 days, depending on soil temperature (ideal range: 50°F–85°F).
3. Thinning and Care
Once seedlings are 2–4 inches tall, thin them to 3–4 inches apart to give roots room to develop. Since each seed produces multiple seedlings, thinning is essential. Instead of pulling seedlings, which can disturb nearby roots, snip off extras with scissors at the soil line. The thinnings make delicious microgreens or can be used in salads, tasting similar to spinach or Swiss chard.
Water regularly to keep the soil evenly moist but not waterlogged—about 1 inch of water per week is ideal. Mulch with a 2–3-inch layer of organic material, like straw or compost, to retain moisture, regulate soil temperature, and suppress weeds. Beets don’t compete well with weeds, so cultivate gently to avoid damaging shallow roots. Cover the tops of enlarging roots with soil to prevent discoloration or corkiness.
Fertilization is generally minimal. Before planting, work in a balanced fertilizer or compost. Six weeks after germination, you can side-dress with a low-nitrogen fertilizer (high nitrogen promotes leafy growth over root development) or apply organic options like fish emulsion or kelp meal.
4. Companion Planting and Pest Management
Chioggia beets grow well alongside bush beans, lettuce, onions, cabbage, kale, and radishes, which can help deter pests and maximize garden space. Avoid planting near pole beans or mustard greens, as they may compete or attract similar pests.
Common pests include flea beetles, leaf miners, and aphids. Use row covers to protect young plants and remove weeds and debris to reduce pest habitats. For organic control, neem oil can help manage infestations. Rotate beets with non-goosefoot family crops (like tomatoes or peppers) every 3–4 years to prevent soil-borne diseases.
5. Harvesting and Storage
Chioggia beets are ready to harvest in 50–60 days, though you can pick roots as small as 1 inch for baby beets or let them grow to 2–3 inches for optimal flavor and tenderness. Larger roots (over 3 inches) may become woody. To harvest, loosen the soil around the beet and gently pull, twisting off the leaves about 1 inch above the root to prevent bleeding, which can dull color and flavor.
The greens are edible too! Harvest a few leaves per plant as needed, leaving some for continued root growth. Greens can be cooked like spinach or added raw to salads. Store roots in the refrigerator for 1–3 weeks, wrapped in a damp cloth or plastic bag. Greens last about a week. For longer storage, place unwashed roots in a box of damp sand in a cool (33°F–39°F), humid root cellar, where they can last up to four months.
6. Cooking Tips
To preserve the Chioggia beet’s stunning rings, bake or steam them whole, then slice just before serving. Boiling or slicing before cooking can cause the colors to merge into a pink hue. Their sweet, mild flavor shines in salads, roasted dishes, pickles, or even as a vibrant pizza topping. The greens, with their pink-striped stems, are nutrient-rich and perfect for sautéing or adding to soups.
Why Grow Chioggia Beets?
Chioggia beets are more than just a pretty face. They’re easy to grow, packed with nutrition, and versatile in the kitchen. Their historical charm adds a story to your garden, connecting you to centuries of cultivation from an Italian fishing village to modern-day tables. Plus, their frost tolerance and ability to thrive in containers or small spaces make them a practical choice for gardeners of all levels.
Chioggia beet seeds are available in our catalog at Kids Seed Co.