Beetroot Chioggio Seeds – Attractive, Reliable Italian Heirloom Variety – for Your Beautiful Kitchen Garden

• BEETROOT CHIOGGIO SEEDS: Concentric rings of rose-red and white, good flavour. Lift young as 'baby beets' or leave to mature. Excellent source of folate, a good source of potassium.
• SOW: April to July, HARVEST: July to October, SPACING: 30cm, PREFERS: Full Sun, SEEDS: 250 Approx.
• SOW OUTDOORS: Thinly where they are to crop, 2.5cm deep directly into finely prepared soil which has already been watered. Allow 30cm between rows. Seedlings usually appear in 7-21 days. Thin seedlings to 10cm apart. Water well until plants are established.
• Regular sowings made every three weeks should ensure a continuous supply of young beets. Harvested roots can be stored in dry sand for winter use. When boiled the distinctive rings fade to leave attractive pink roots. The colour is better preserved by roasting. Young leaves are also edible and can be cooked like spinach.

Concentric rings of rose-red and white, good flavour. Lift young as 'baby beets' or leave to mature. Excellent source of folate, a good source of potassium.