Tomatillos
Our neighbors gifted us with 3 tomatillo seedlings yesterday. In zone 8b, the week before Easter Sunday can still be chill, but the forecast looks like Spring is here to stay. So, we put our our new plants in the garden. While they are groaing, here's an overview of tomatillo planting, growing, and culianary uses (along with some Pro-Tips).
Tomatillos (Physalis ixocarpa)
Tomatillos are small, round fruits, that look and grow similar to tomatoes. Even though tomatillo means “little tomato” in Spanish, these are a separate species than the common tomato.
Tomatillos that are harvested when green in color and in an under-ripe state. As a distant cousin of the green tomato, tomatillos and tomatoes are classified in the same nightshade family, but they’re different plants. An unripe, green tomato, in not the same veggie! Tomatillos don’t turn red, but some varieties can ripen fully into a yellow or purple color. Tomatillos are covered in a papery husk called a calyx. Side by side, a tomatillo is smaller than a standard tomato, and have a 1 to 2-inch diameter. They also taste different. Tomatillos contain the acidity of the tomato, while also having a sharp, but bright flavor that is a staple of Mexican and Southwestern cooking. The most widely known dish is salsa verde. Tomatillos are an excellent source of vitamins A and C among other nutrients.
Regional names also include Mexican ground cherry, Mexican husk tomatoes, or jamberries. Tomatillos are native to Central America and still grow wild. The cultivated varieties are more difficult to find at local garden centers, but you can start your own with seed.
Similar but with differences is a way to compare the growing of tomatillos and tomatoes.
Planting Tomatillos
Zones: 4-12 as an annual. In zones 10-11, a perennial.
Sun: full sun and all its warmth for at least 8 hours per day
Soil: sandy and well drained. Add a small amount of compost when plating.
pH: 6.0-7.0.
Plant in Pairs – Tomatillos are not self-pollinating like tomatoes. So, plant at least two!
Fun fact: The tomatillo will not cross-pollinate with tomato plants.
Spacing: These plants can grow up to 4 feet high and wide so give them some space!
Support: use stakes or cages to support the upward growth just like supporting tomato plants. Plant the tomatillos and stakes/cages at the same time. Start training the young plants upward as soon as possible to encourage a thick, sturdy base.
Pro-Tip: Tomatillos and tomatoes should be planted deep. Be bold and poke the young plant all the way in the ground up to the first set of true leaves. Yikes! But it’s effective! Planting so deeply encourages stronger roots for these top-heavy plants.
Container Growing: Yes!
Companion Planting
Since tomatillos need pollinators to produce fruit, add some of these companion plants to encourage visits from pollinators.
If I had to pick one plant, it would be marigolds. Other companions include: Nightshades (Peppers, Tomato, Eggplant), Sunflower, Allums (Onion, Garlic), Nasturtium, Chive, Parsley, Basil, Sage, Mint, Cabbage, Kale, Carrot
Plan for these plants to be far from your tomatillos: Kohlrabi, Dill, Corn, Fennel, Potatoes
Culinary Uses of Tomatillos
Tomatillos are a component in tons of recipes! In fact, tomatillos can go where tomatoes cannot!
Start with removing the fruit from inside the papery husk. The leaves, husk, and stem are toxic. Don’t eat these! Next, wash the fruit clean of any sticky husk residue, but do not remove the (green) peel.
Tomatillos can be eaten raw or cooked. When raw, tomatillos have a sour, strong flavor. Boil for about 8 minutes in plain water to develop both a tenderness and a citrus-like flavor. Then, remove the stem to blend, chop, or slice.
For an easy salsa, add chopped tomatillos to a skillet with sautéed garlic and onion. Cook until tender and slightly browned. How easy and quick!
Look up some other recipes such as: Salsa verde and Green Shakshuka
Pro-Tip: tomatillos smooth out the heat of chiles so the flavor comes through.
Growing Tomatillos
Water: just like a tomato plant. About 1-2 inches per week. Water at the base.
Temps: Warm and no fluctuating cooler Spring temperatures. Soil temp at least 60 degrees, and warmer is better.
Fertilizer: as needed. low nitrogen is best. Soil testing is always recommended.
Pruning: depends on how you like your garden to look. Pruning is not necessary for plant health. Tomatillo and tomato plants are pruned the same - by removing suckers between stems. Pruning will encourage air flow between plants which will lower the potential for pests.
Mulch: Add a heavy layer of mulch to conserve moisture, reduce watering, and help the soil temp stay even warmer.
Pro-Tip: Remember, tomatillos are also part of the nightshade family like potatoes, eggplants, peppers, and, of course, tomatoes. Nightshade members battle pest issues so crop rotation is necessary.
Tomatillos are more resistant to disease than most garden veggies which makes them a great addition to any garden!
Harvest
Harvest early as the flavor changes as the tomatillo ripens. However, you may wish to let a few ripen into the yellow color as these typically have a pronounced sweetness. Resist the urge to clean up the tomatillos by leaving the husks on. The husks preserve the fruit until you are ready to cook.
When the fruit has filled the outer husk, it’s time to pick! The tomatillo should be firm like a green tomato. When a tomatillo moves into the overripe stage, it will be softer. Another indicator of harvest time is when the husks to begin turning from a bright green to tan or faded green.
Store tomatillos in their husk in a paper bag on the kitchen counter or in the fridge. They can also be frozen.
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