Tomatillo

Tomatillo (Physalis philadelphica) is a Mexican native in the nightshade family that produces small, spherical green or purple-green fruits enclosed in a papery husk. It is a staple of Mexican cuisine, best known as the base of salsa verde, with a tart, slightly citrusy flavour that sweetens as the fruit matures. Botanically perennial, it is grown as an annual in Nordic and most temperate gardens. At least two plants must be grown together, as tomatillo requires cross-pollination to set fruit.

Growing

Start seeds indoors 7–8 weeks before transplanting, sowing about 1 cm deep. Optimal germination temperature is 23–30 °C; expect emergence in 7–14 days. After germination, grow seedlings in bright, airy conditions at around 18 °C. Pot up into larger containers once true leaves appear; this is also when you can slightly reduce night temperatures. Harden off gradually outdoors before planting. Transplant only once night temperatures consistently stay above 7 °C. Set plants 35–55 cm apart in rows 50–70 cm apart, planting slightly deeper than the nursery pot. Always grow at least two plants in proximity to ensure cross-pollination.

Care

Tomatillo thrives in full sun and fertile, well-drained soil. Water consistently, keeping the root zone evenly moist but never waterlogged. Feed with a balanced fertiliser at planting, switching to a lower-nitrogen, higher-potassium feed once flowering begins. Plants grow vigorously and can branch extensively — prune side shoots regularly in greenhouse growing to prevent them from taking over the space. Stake or cage plants to support their 100–120 cm height. Remove yellowed or diseased foliage promptly to maintain airflow.

Harvest

Harvest when the papery husk splits open and the fruit pulls away from it easily. Green varieties (such as Toma Verde) are ready when the fruit has turned from yellow-green to medium green inside the husk. Purple varieties can be picked slightly before full colour for a sharper flavour, or left to deepen for a sweeter result. Pick individual fruits by hand; the plant continues to set fruit until the first frost. Avoid harvesting fruits while the husk is still tightly closed and green.

In the kitchen

Remove and discard the papery husk and rinse the fruit, which is naturally sticky. Use raw in fresh salsa verde, sliced into salads, or blended into guacamole. Cooked, tomatillos are excellent roasted, charred under a grill, simmered in soups and stews, or made into enchilada sauce. Their acidity balances rich meat dishes and pairs naturally with chilli, coriander, garlic, and lime.

Storing

Store unwashed, husk-on tomatillos at room temperature for up to 2–3 weeks in a dry, well-ventilated spot. Refrigerate husked fruit in a paper bag for up to 2 weeks. For longer preservation, blanch and freeze whole or puréed for up to 12 months. Tomatillos also pickle well in brine or vinegar for pantry storage.