Chioggia is a very unique and tasty Italian heirloom beet. Its distinctive red and white stripes and extra sweet flavor make it an interesting and rewarding variety to grow. Use cooked, pickled or raw. Start beets outdoors in early spring as soon as the soil can be worked. Mild climates may plant fall, winter or spring. Sow three to four seeds per inch. Thin young beets repeatedly until they stand three inches apart. Plant every two to three week for continuous harvest.
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