Chioggia is an Italian heirloom dating to the mid-1800s, named for a fishing village near Venice. Its roots and green tops are both edible, while the young thinnings add a fresh bite to salads. Each seed produces multiple plants.
The roots can be roasted, steamed or pickled. Chioggia beet grows in full sun and tolerates frost, making it a useful crop for changing seasons.
Features
Italian heirloom from the mid-1800s
Edible roots and green tops
Each seed produces multiple plants
Thinnings can be used in salads
Light: Full sun
Growing method: Suitable for low-maintenance gardens
