Chioggia Heirloom Beet Seeds

Chioggia is one of the most visually stunning heirloom beets you can grow — slice it open to reveal beautiful concentric rings of red and white, like a candy cane. Originally from Chioggia, Italy, this mild, sweet variety has been grown since the early 1800s and remains a favorite among chefs and home gardeners alike. It matures in just 50–60 days and holds its striking pattern best when eaten raw or lightly cooked.

Why Gardeners Love Chioggia Beet

• Stunning candy-cane interior — alternating red and white rings
• Mild, sweet flavor with less earthiness than traditional red beets
• Matures in 50–60 days — one of the faster beet varieties
• Dual-purpose: harvest young greens for salads or let roots mature fully
• Open-pollinated, non-GMO — save seeds year after year

When to Plant

Direct sow 4–6 weeks before your last frost date in spring, or in late summer for a fall harvest. Beets prefer cool weather and well-draining soil with a temperature between 50–85°F (optimal 60–75°F). Do not transplant — beets do not like root disturbance. Thin seedlings to 3–4 inches apart for best root development.

Find your frost dates and USDA hardiness zone at planthardiness.ars.usda.gov.

Growing Tips

• Sow seeds ½ inch deep, 1 inch apart in rows 12 inches apart
• Each beet "seed" is actually a cluster — thin early for best results
• Harvest roots at 50–60 days for best color retention
• Color fades when cooked — serve raw or pickled to preserve the rings

All seeds are open-pollinated, non-GMO, and untreated.