Physalis ixocarpa - Tomatillo - Seeds

Description

• Solanaceae Solanales
• Central America, up to the USA and down to South America
• H 1m x L 1m
•  Z8 
• Annual
• 1 packet of 50 seeds

-

Details

Tomatillo (literally: "Little Tomato") is a large physalis fruit about the size of an average tomato

Physalis ixocarpa is a cousin to Physalis peruviana and Physalis pubescens

Widely eaten in Latin American countries, it is used cooked as a vegetable, in curries, sauces, soups, mixed vegetables, etc.

It is one of the essential ingredients for Salsa Verde

Harvested before maturity and left in its calyx, a tomatillo can be kept in the refrigerator for a few weeks

However, Tomatillos have a stronger flavor when harvested fully riped

Then, they must be eaten quickly

The productivity of a plant is very high

Yielding starts very fast, and the abundant harvest lasts from mid-summer until the first frosts

There are several varieties of Tomatillos, giving yellow, white, purple, green fruits...

The variety offered here gives large green fruits that turn ivory when fully ripe

Warning
All parts of the plant including the calyx, except the fruit, are poisonous
The fruits taken out of their calyx are sticky and should be rinsed well before cooking

Physalis ixocarpa is a species little known to the European gardener, therefore to discover

-

Cultivation

Physalis ixocarpa is much easier to grow than the tomato, yields more than some tomato varieties, and doesn't catch diseases nor is it a target to pests

Physalis ixocarpa does not require any special care once planted, apart staking if grown in rich soil

Sow warm in April (sprouts in 10 to 15 days), in godets, and plant in place at the end of May after the last risks of frost, in a moderately fertile soil, exposed to full sun

Water during summer if the plant shows signs of thirst, in order to maintain productivity

Pick the Tomatillos after the calyx has torn and the fruit takes its ripe color