How Do You Grow Chiogia Beets?

Growing Chioggia Beets: Striped Marvels of the Garden

Chioggia beets are like little botanical surprises pulled from the earth, their candy-striped interiors as striking as a Venetian sunset. These heirloom beauties, originating from Italy, are surprisingly easy to grow if you know what they crave. Luckily, they don’t ask for much.

Start With Healthy Soil

Beets thrive in loose, well-drained soil with plenty of organic matter. If your soil feels more like clay, work in some compost or aged manure to fluff it up. Trust me, battling compacted soil is a fool’s errand when growing Chioggia beets.

They prefer a slightly acidic to neutral pH, around 6.0 to 7.0. Use a soil test kit—it’s a small effort for a big payoff. Nothing slows down a beet’s growth like trying to pull nutrients from tired, acidic soil.

Sow With Intention

Chioggia beet seeds are actually clusters of seeds encased in a corky shell, so expect multiple seedlings from each one. Space them about 1 inch apart in rows 12 inches apart. If you’re direct sowing, aim for late spring or early autumn—beets can't stand the scorching heat of midsummer.

I’ve made the mistake of planting too shallow, only to have birds snack on my seeds. Cover them with a half-inch to an inch of soil, firm it down, and water well. Consistent moisture is your ally here, especially during germination, which usually takes 5 to 12 days.

Thin Out the Crowd

Once your seedlings are 2 inches tall, it’s time to thin them. Sure, it feels a bit cruel, but overcrowding stunts growth. Snip, don’t pull, to avoid disturbing the roots of the lucky ones staying behind.

I keep about 3 inches between the survivors if I want nice, round roots. If baby beets are your goal, you can cheat a little and leave them closer.

Master Watering and Feeding

Chioggia beets don’t beg for much water, but they thrive on consistency. Let the soil dry out too much and you’ll end up with woody, bitter roots. Keep it evenly moist, but never soggy—beets hate wet feet as much as they hate drought.

When it comes to feeding, go light on the nitrogen. Too much and you’ll end up with lush leaves at the expense of the roots. I sprinkle bone meal or a balanced fertilizer like 10-10-10 once the plants are a few inches tall. It’s like giving them just the right amount of fuel.

Keep Watch for Pests

In my experience, Chioggia beets are relatively pest-resistant compared to other crops. Still, keep an eye out for leaf miners and aphids. If you spot tiny, winding trails in the leaves, it’s leaf miners—remove the affected foliage immediately.

Aphids can be blasted off with a strong spray of water or dissuaded with a neem oil solution. Mulching around your plants can also deter unwanted critters and help retain moisture in the soil.

Harvest at the Right Time

Here’s where patience pays off. Chioggia beets are ready to harvest when they’re about 2 to 3 inches in diameter. Pull them too early, and you’ll miss out on their full sweetness. Wait too long, and they might toughen up.

“The sweet spot for Chioggia beets is between 55 and 65 days after planting. Their flavor is at its peak, and their texture is perfect.”

Use a garden fork to gently lift them from the soil. Don’t just yank—they’re more fragile than they look.

Don’t Waste a Thing

Chioggia beet greens are as delicious as the roots themselves. Think spinach, but with a peppery kick. Harvest greens sparingly while the roots are still growing, or take the whole plant at once for a two-in-one harvest.

Once picked, store the roots unwashed in the fridge, where they’ll last a few weeks. But honestly, these beets rarely last that long in my kitchen.

Why Choose Chioggia?

Let’s be real: most people grow Chioggia beets for their looks. Slicing into one feels like unveiling a work of art—concentric rings of pink and white, perfect for a raw salad or quick pickling.

But their flavor is no slouch. Mild and sweet, with none of the earthiness that turns beet skeptics away, they’re as versatile as they are gorgeous.

If you’ve never grown them, you’re in for a treat. And if you’re already a fan, well, you know why they’re worth the effort.

Growing Chiogia beets is a great way to add unique flavor and brilliant color to salads and other dishes. For those who have the space to dedicate an area of their garden to this fantastic vegetable, Chiogia beets can provide an exciting and rewarding culinary experience. With the proper trimming and attention, these beets can produce a plentiful and nutritious harvest for many seasons to come.