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Early Italian variety with flesh which is ringed, mild and sweet.
Named 'Tonda di Chioggia' after the northern Italian coastal town it hails from this beetroot forms its roots chiefly on the surface, meaning that it can be grown on thinner land than that required for the deep-rooting kinds.
Wait for blooms in the second year of growth.
After flowering and after the plant dies back, cut individual seed stalks and dry upside down in a paper bag.
Thresh the stalks by running a gloved hand along the stalk to dislodge the seeds.
Store in an airtight container.