60 days. Chioggia beet is the most whimsical veggie in the patch. Slice the roots open to reveal concentric rings of pink and white, this fun variety adds pop to salads and pizzazz to pickles. Originally grown in the historic fishing town of Chioggia, Italy,located just across the lagoon from Venice. This ancient town has been dubbed “little Venice” for its canals and ancient charm, but local Venetians know that Chioggia is the town to escape to for authentic family style food. It’s a historic town that has a reputation among Italians for retaining food traditions and quality cuisine. Chioggia was mentioned by legendary French seed house Vilmorin in 1840. When first introduced to the U.S., Chioggia beet was considered a gourmet oddity, primarily sold at upscale markets. The unusual rings were a startling departure from the typical red beet, and so the variety was not immediately embraced by the public. Today the Chioggia beet remains a popular choice for market farmers; the roots are alluring and have the culinary stamp of approval from top chefs the world over. The candy cane striped roots have a crisp crunch when eaten raw in salads. Those who are averse to that signature earthy beet flavor will appreciate this variety, as the flavor is remarkably mellow. The greens are crisp and of high quality. The flesh is very tender, mild, and sweet.