The Tomatillo also known as the mexican husk tomato, is a plant of the night shade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era
Timing
Start indoors in April with bottom heat, and transplant out in warm weather, after tomatoes go out.
Starting
Sow seeds 5mm-1cm (¼-½”) deep in individual pots or trays. Space transplants 45-60cm (18-24″) apart in rows 90-120cm (36-48″) apart.
Growing
Ideal pH: 6.5-7.0. Full sun and regular watering will keep the plants producing. Plants need support to keep drooping branches off the ground. Tomato cages work well. Tomatillos and ground cherries are good candidates for large containers. Be sure to pick the fruit before it drops!
Harvest
For salsa verde, harvest tomatillos when they’re still green, just starting to lighten up on the blossom end. But for fresh eating, the fruit is sweetest when it turns yellow and splits its husks, sometimes falling to the ground.
