Chioggia/Candystripe Beet Seeds - (Beta vulgaris)

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Seed Count:
Approx 150 seeds per pack
Days to Maturity:
35 days for baby leaf tops; 55 days for edible roots
Days to Germination:
5-10 days @ 55-80F
Plant Spacing:
Light Preference:
Full sun
Soil Requirements:
Sandy loam
Heirloom, Non-Hybrid, Non-GMO seeds
  • Chioggia/Candystripe Beet - (Beta vulgaris)
  • Chioggia/Candystripe Beet - (Beta vulgaris)
  • Chioggia/Candystripe Beet - (Beta vulgaris)
  • Chioggia/Candystripe Heirloom Beet Seeds - (Beta vulgaris)

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Chioggia/Candystripe Beet

The Italian Chioggia Beet is a pre-1840 Italian heirloom variety from Bassano, the Chioggia region of northeast Italy. Candy red exteriors and beautifully marked interiors of alternating white and cherry-red rings. Exceptional sweetness and long harvest.

Noted as one of the earliest producers every year. Tender, mild, sweet greens as well. 


Both leaf beets and root beets were developed from wild seabeets, along coastal Europe and western Asia. Beet greens—the beet tops—have been eaten and enjoyed for several thousands of years. The Romans particularly liked beet greens and discovered that the roots were tasty as well! The beet gained in popularity in Europe and America during the 1700s. The juice from the beets is used to make the only red food coloring allowed by Swedish law.

Harvest Tip

While the beets are growing you can pick up to a third of the leaves and use them fresh or cooked. When the beet roots are 2-3" in diameter, it is time to harvest them. Pull or dig them up, and cut off the stems. Leave on a 1-2" of stem if you are going to store the roots.

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