Tomatillos are the green, easier-to-grow, little cousin of tomatoes. The 4’ plants are super vigorous and quick to put on fruits in early summer. The young green fruits start tart but become sweeter as they enlarge and turn yellow. Management of tomatillos is easy: like determinate tomatoes they can be supported with some stakes and twine. The fruits are most commonly used in salsa verde, but they’re also eaten raw, grilled, in stews, on eggs, or in a wide variety of Mexican dishes such as enchiladas, pozole and tamales.
Days to Maturity: 55
Latin name: Physalis phylidelphica
Life cycle: Annual
Start indoors mid-March through early May.
Optimal soil temperature for germination is 70-85°.
Seed depth: 1/8”. Plant spacing: 12-18”
Harden off before planting in ground.
Plant in full sun after danger of frost has passed.
All of our seed is Non-GMO and Certified Organic by Washington State Department of Agriculture. We grow the majority of our varieties here at Deep Harvest Farm on Whidbey Island while we purchase the rest from other small, organic Northwest seed growers. Finally, all of our offerings are open-pollinated (OP) so that you too can save and share seed from these plants!