Tomatillo

Tomatillos are annual vegetables related to tomatoes, grown for their green or purple fruit inside papery husks. The plants are described as easy to grow and fairly low in maintenance. They grow about 3 to 4 feet (91 to 122 cm) tall and wide, and they keep flowering and fruiting until frost.

Start seeds indoors about 6 to 8 weeks before your planting date. Seeds typically germinate within 7 to 10 days, and the guide suggests germinating them at 80 °F (27 °C) until the seed root emerges. Keep the seedlings growing at 65 to 70 °F (18 to 21 °C) and give them good light.

Plant the seeds about ½ inch (1.3 cm) deep. Some guidance says seeds can go into the garden two weeks before the last frost, while the same guide also says to plant after the danger of frost has passed. Transplant only after frost danger is over, since the plants are damaged by frost. Plant them deeply so they can root along the stem, spacing them 2 feet (61 cm) apart in rows 3 feet (91 cm) apart.

Tomatillos need at least two plants for good pollination and fruit set. Full sun and moist, well-drained soil suit them best. Heavy, wet clay soil is a poor fit, so use a raised bed or a container if your soil drains poorly.

Give the plants a sturdy stake or cage, or a trellis, because the stems sprawl and root where they touch the ground. A trellis that keeps the plants open can make harvesting easier in containers.

Water deeply and not too often, about 1 to 2 inches (2.5 to 5 cm) per week. The plants are described as relatively drought tolerant, and as moderately drought tolerant, so avoid overwatering. Avoid over-fertilizing, since it causes extra leaf growth and delays fruiting.

Few insect or disease problems are expected. Common issues include powdery mildew, which starts as white patches on older leaves, and aphids, which can spread virus diseases. Flea beetles can damage seedlings, and root rot can follow soggy soil.

Fruit is ripe when it is firm and fills the papery husk. Harvest about 60 to 75 days after transplanting. One guide says to pick when the husk turns from green to tan while the fruit is still green, which gives the best flavor, and that fully ripe fruit turns yellow or purple. Purple varieties ripen when the green fruit turns purple and fills the husk.

Each plant yields about 2 to 3 pounds (0.9 to 1.4 kg) of fruit. Harvest fruit as it matures to keep volunteer seedlings from coming up next spring.

Store fruit dry in its husk at room temperature for 1 to 2 weeks, or at 41 to 50 °F (5 to 10 °C) for 3 to 4 weeks. For eating, you can keep husked fruit in a paper bag in the refrigerator for up to three weeks. To freeze, remove the husk, wash and dry the fruit, then store it in plastic bags.

Don’t eat the leaves, stems, or flowers; only the ripe fruit is edible. Wash the sticky fruit thoroughly before eating or freezing it.