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Basic Collection Information and Status
Tomatillo (Physalis hederifolia cordifolia, Solanaceae)Cultural Affiliation Zuni
Collection Site New Mexico, United States (latitude: 35°; altitude: 6,600 ft / 2,000 m)
Collection Year 1982
Accession Status Active
Catalog Information and Instructions
This small sweet fruit has been semi-cultivated by the Zuni of northern New Mexico for more than a century. Can be blended with garlic, onion, chile and cilantro as a sauce.
Online Order Native American Free Seed Community Seed Grants Bulk Seed Exchange
? Contact us for current availability.Academic Researchers
? If you are an academic researcher with an interest in this accession, please get in touch with us. We encourage use of the seeds for appropriate research applications and are committed to protecting the rights of the people and cultures who developed and maintained this diversity and to its continued availability.
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Characterization and Evaluation
There are currently no observational data available for this accession. If you have made observations of this accession and are willing to share them, please contact us.
|Tomatillo Introduction||Cultivation Instructions||Seed Saving Instructions|
|Tomatillos, "husk tomatoes," are used to make traditional and savory green salsas and stews. Related to ground cherries and Cape gooseberries.||In the spring, plant seeds directly in the garden 1/4 inch deep, or start indoors and transplant. Allow 15 inches between plants.||Flowers are both insect and self-pollinated, and varieties can cross. 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, puree ripe fruit with water in blender. Pulp will rise and seeds will sink.|