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tomatillo
(syn. Physalis ixocarpa)
An edible member of the ‘Nightshade’ family bearing small, spherical, and green or green-purple fruit of the same name within...
approx 650 seeds
available to order from spring
1
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Plant description
An edible member of the ‘Nightshade’ family bearing small, spherical, and green or green-purple fruit of the same name within a papery husk. A staple of Mexican cuisine, they are eaten raw and cooked in a variety of dishes, particularly salsa verde, sauces and chutneys where their piquant flavour is best described as ‘tart’ or ‘tangy’. The tomatillo is a branching, perennial plant but is generally grown as an annual and thrives in well-watered, warm conditions such as a summer greenhouse or sheltered veg plot.
Eventual height & spread
Plant features
Position
Full sun
Rate of growth
Fast-growing
Soil
Moderately fertile, moist but well-drained soil, or peat-free general purpose compost
Hardiness
Frost tender
How to care for tomatillo:
Grow on in a cool greenhouse, or outdoors in milder areas once all risk of frost has passed. Provide stakes or supports for the lax branches. Feed every fortnight with a balanced liquid fertiliser before switching to a high potassium liquid feed, such as Tomorite, once the first fruits have set.
Harvest when the fruits start to outgrow their husks or when the fruits start to outgrow their husks or when those husks split open.
Harvest when the fruits start to outgrow their husks or when the fruits start to outgrow their husks or when those husks split open.
Sowing instructions:
Tomatillos are sown just like tomatoes, indoors from early spring. Sow from March to May in pots or trays on the surface of barely moist seed compost, and cover with a sprinkling of finely sieved compost.
Place in a propagator at 18-20°C (65-68°F) until germination, which usually takes up to 10 days.
Place in a propagator at 18-20°C (65-68°F) until germination, which usually takes up to 10 days.
Warning
Humans/Pets: Harmful if eaten, except ripe fruit
