Chioggia (Bassano) Beet
Bassano (Chioggia) (Beta vulgaris) Named after the town of Chioggia near Venice, Italy. This popular heirloom was developed in 1841 from the Bassano Beet, which has origins from the Veneto region of Italy. Introduced to North America in the 1860’s where it was continually improved from selected specimens. A wonderful heirloom that can be eaten raw or cooked. A sweet delight prized for its concentric red and white stripes. Leaves and stems are edible too.
60 days to maturity
100 seeds per packet $3.50
Planting instructions: Sow seeds 1/2 inch deep and 1 inch apart, thinning to 2-3 inches apart after germination. Leave 12-18 inches between rows. Begin seeding when soil temperature is 7-10 degrees Celsius.