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Verde Tomatillo

Botanical Name: Physalis philadelphica

$4.00
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# of seeds per packet: 25 seeds / Certified Organic

Description

60 days. Classic green tomatillo with tart flavor, traditionally used as the main ingredient in salsa verde (green salsa). These are super easy to grow and produce an abundance of 2-3” fruits with little care required. Plants can be trellised like tomatoes or allowed to sprawl. Fruits keep for several weeks in the husk at room temperature, or prepared sauce can be frozen for later use. For a simple salsa verde, remove the papery hulls and wash fruits to remove stickiness, then roast on high for about 30-40 minutes or until they char slightly. Combine in a blender or food processor with hot peppers, onion, cilantro, salt and lime juice to taste – yum! Make your own tacos, enchiladas, chilaquiles, and more! CO

Growing

Growing Instructions (for USDA Zone 5b):

Very similar to tomatoes. Start inside at least 6 weeks before last frost (around 4/1). Ideal temperature for germination is 85° (use a heating mat). Days to germination: 5-14. Once leaves appear, grow plants at 72°. Plant seedlings outside late May into fertile garden soil (with lots of compost or decomposed manure) at a spacing of 18” apart. Stake plants if space is limited. To prevent diseases, it is ideal to do crop rotation - plant in a spot that has not had any Solanaceae crops (tomato, peppers, eggplant, potatoes) growing there for 4 years.

 Harvest:

Fruits are ready for harvest when husk is papery and split. Ripe fruits may also be picked up off the ground. Store fruit with husk on, but remove and wash before eating. Soaking in water can help remove sticky coating left by husk.

 Seed Saving Instructions for gardeners:

Tomatillos are relatively easy seed-saving crops. They are primarily self-pollinated but may be crossed pollinated by insects when different varieties are planted next to one another. You can just save seed and see what you get! Always harvest seed from the best plants. It is best, but not totally necessary, to collect seeds from a minimum of 6 plants. Collect ripe tomatillos and cut and squeeze out seeds. Rinse and dry seeds on a screen or wax paper.

Verde Tomatillo [[start tab]]

Description

60 days. Classic green tomatillo with tart flavor, traditionally used as the main ingredient in salsa verde (green salsa). These are super easy to grow and produce an abundance of 2-3” fruits with little care required. Plants can be trellised like tomatoes or allowed to sprawl. Fruits keep for several weeks in the husk at room temperature, or prepared sauce can be frozen for later use. For a simple salsa verde, remove the papery hulls and wash fruits to remove stickiness, then roast on high for about 30-40 minutes or until they char slightly. Combine in a blender or food processor with hot peppers, onion, cilantro, salt and lime juice to taste – yum! Make your own tacos, enchiladas, chilaquiles, and more! CO

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Growing

Growing Instructions (for USDA Zone 5b):

Very similar to tomatoes. Start inside at least 6 weeks before last frost (around 4/1). Ideal temperature for germination is 85° (use a heating mat). Days to germination: 5-14. Once leaves appear, grow plants at 72°. Plant seedlings outside late May into fertile garden soil (with lots of compost or decomposed manure) at a spacing of 18” apart. Stake plants if space is limited. To prevent diseases, it is ideal to do crop rotation - plant in a spot that has not had any Solanaceae crops (tomato, peppers, eggplant, potatoes) growing there for 4 years.

 Harvest:

Fruits are ready for harvest when husk is papery and split. Ripe fruits may also be picked up off the ground. Store fruit with husk on, but remove and wash before eating. Soaking in water can help remove sticky coating left by husk.

 Seed Saving Instructions for gardeners:

Tomatillos are relatively easy seed-saving crops. They are primarily self-pollinated but may be crossed pollinated by insects when different varieties are planted next to one another. You can just save seed and see what you get! Always harvest seed from the best plants. It is best, but not totally necessary, to collect seeds from a minimum of 6 plants. Collect ripe tomatillos and cut and squeeze out seeds. Rinse and dry seeds on a screen or wax paper.

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