tomatillo
(syn. Physalis ixocarpa)
- Position: full sun
- Soil: moist, well-drained soil
- Rate of growth: average to fast
- Hardiness: tender (will need winter protection) but best grown as an annual
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. - Growing instructions: Tomatillos are sown just like tomatoes, indoors from early spring. 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.
- Sow: February to May
- Harvest: July to September
- Humans/Pets: Harmful if eaten, except ripe fruit