HEIRLOOM This Italian heirloom comes to us from the romantic fishing town, Chioggia, on the Adriatic coast. This beet is lovely and unique, alternating rings of white and bright pink. The exterior skin is a bright candy red. The tops are small, all green, and have a particularly fine flavor. This variety is fairly early and flavor is exceptionally sweet. 100 seeds.
Indoors – 1/2” deep, 4-6 weeks before the last heavy frost. Sow into individual cells, transplant out as soon as possible (when first true leaves appear.) 3” apart in early spring, as soon as soil can be worked.
Outdoors- Early spring 1/2” deep 1-2” apart with soil temperatures at 50 degrees. Soaking seed overnight aids in germination. Thin seedlings to 3-4” apart.
Harvest- Begin picking at 1” for baby beets and up to 3” across for the most tender and best tasting. For best storage cut off the greens 2” above the top of the beet.
Tip - Use the thinning’s for beet greens or plant a heavily seeded row for baby beet greens. Sow every 2 weeks for a continuous harvest