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Ciudad Victoria Tomato | $3.00 |  |
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Mt. Pima Tomatillo | $3.00 | |
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Nichols Heirloom Tomato | $3.00 | |
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Prescott Heirloom Tomato | $3.00 | |
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Punta Banda Tomato | $3.00 | |
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Tarahumara Tomatillo | $3.00 | |
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Tepehuan Tomatillo | $3.00 | |
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Texas Wild Tomato | $3.00 | |
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Zuni Tomatillo | $3.00 | |
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Tomatillo and Tomato
Latin Name
Physalis and Lycopersicon spp.
Description
Tomatillos, the small green " husk tomatoes" used to make traditional and savory green salsas and stews, are not tomatoes (Lycopersicon); they are members of the Physalis family that includes ground cherries and Cape gooseberries. Approx. 25 seeds/ packet.
Culture
In the spring, plant seeds directly in the garden 1/4inch deep, or start indoors and transplant. Allow 15 inches between plants.
Seed Saving
Flowers are both insect and self-pollinated, and varieties can cross. Grow only one variety at a time, or isolate plants. Tomatillos begin to ripen when they turn from green to light yellow. When the husk is dry and begins to split open at the bottom, the fruit can be harvested for seed. To remove seeds, mash and puree ripe fruit with water in blender. Allow the puree to stand 4-6 hours. Pulp will rise and seeds will sink. Ladle off pulp (add more water and flush out remaining pulp if needed), spread seeds on a cloth and allow to dry.