Sliced and cut Chioggia Bassano Beets arranged on a white background.
A whole Chioggia (Bassano) Beet with a trio of slices on a white background.
A variety of Chioggia (Bassano) Beet slices with a postcard from Chioggia, Italy.
A close-up macro view of Chioggia (Bassano) Beet halves and slices.
Sliced and cut Chioggia Bassano Beets arranged on a white background.
A whole Chioggia (Bassano) Beet with a trio of slices on a white background.
A variety of Chioggia (Bassano) Beet slices with a postcard from Chioggia, Italy.
A close-up macro view of Chioggia (Bassano) Beet halves and slices.

Beet Seeds,
Chioggia (Bassano)

4.273 Reviews#BT104 · 250 seeds
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Description

(Beta vulgaris). Slice this beet open and the whole room wakes up—those bright pink-and-white candy-cane rings are pure garden theater. Originating in Chioggia, the historic fishing town near Venice sometimes called “Little Venice,” this heirloom carries serious culinary pedigree and was first noted by the famed French seedhouse Vilmorin in 1840. Once considered a gourmet oddity in America, it has since become a chef favorite for its crisp crunch, tender flesh, and remarkably mild, sweet flavor that wins over even folks who say they don’t like beets. The greens are top quality too, making this a beautiful, useful, and downright delicious old-world classic.

Plant Details

Botanical Name
Beta vulgaris
Life Cycle
Biennial
Sun Requirement
Full sun
Days to Germinate
14–21
Days to Maturity
60
Planting Depth
½ in.
Plant Spacing
4–6 in.
Ideal Temperature
50–85°F
Frost Hardy
Yes

Growing Guide

When to Grow

Sow Chioggia beet seeds 3-4 weeks before the last frost date in spring or late summer for a fall harvest. These beets are frost-tolerant and grow best in temperatures between 50 F and 85 F. In hot climates, provide some afternoon shade to prevent the roots from becoming tough. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

How to Sow and Plant

Directly sow the seeds about 1/2 inch deep and 1-2 inches apart in rows spaced 12-18 inches apart. Thin seedlings to 4-6 inches apart once they reach 2-3 inches in height to allow proper root development. For container gardening, use a pot at least 12 inches deep with good drainage​.

How to Grow

Chioggia beets require consistent moisture and balanced fertilization. Avoid high nitrogen fertilizers to prevent excessive leaf growth at the expense of root development. Beets are ready for harvest when they are 1-3 inches in diameter, typically around 50-60 days after sowing. They can also be harvested earlier for baby beets.

How to Save Seeds

  • Beets are biennial, which means they don't flower until the second year of growth.
  • In the first year, when frost approaches, either try to overwinter them in the ground with floating row cover (a bit risky if you live in the north) or dig up the choicest plant before a freeze and store it indoors in a cool, dry, dark location until spring.
  • Replant after the last spring frost and allow to flower.
  • Beets are wind-pollinated and will easily cross with other beet varieties that are flowering, as well as with Swiss chards (which fortunately very rarely flower without assistance).
  • Properly stored seeds should remain viable for 5 years.

FAQ

Can Chioggia beets be grown in containers?

Yes, they can be grown in containers that are at least 12 inches deep. Ensure the soil is well-draining and keep it consistently moist.

How long do Chioggia beets take to mature?

They typically take 50-60 days to mature, though this can vary based on growing conditions.

When can I harvest Chioggia beets?

Harvest when the roots reach 1-3 inches in diameter, which usually occurs about 50-60 days after planting.

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Customer reviews

4.2 / 5 73 Reviews

What gardeners are saying

  • Candy-stripe rings: Red and white rings that fade in cooking; slice raw to show them off.

  • Sweet and mild: Sweeter and less earthy than red beets; a favorite raw in salads.

  • Big, productive beets: Often the biggest and heaviest-yielding beet in the bed.

  • Takes heat and cold: Kept going through heat, frosts and soggy springs alike.

  • Heads up: Can be slow to size up; raw slices give a few people a burning throat.

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