Tomatillo, Physalis philadelphica. Flower. Organically Grown.	Tomatillo, Physalis philadelphica. Flower. Organically Grown.
Tomatillo, Physalis philadelphica. Flower. Organically Grown.	Tomatillo, Physalis philadelphica. Flower. Organically Grown.
Tomatillo, Physalis philadelphica. Fruit. Organically Grown.	Tomatillo, Physalis philadelphica. Fruit. Organically Grown.
Tomatillo, Physalis philadelphica. Fruit. Organically Grown.	Tomatillo, Physalis philadelphica. Leaf. Organically Grown.
Ripe Tomatillo, Physalis philadelphica. Fruit. Purple Variety. Organically Grown.	Ripe Tomatillo, Physalis philadelphica. Fruit. Purple Variety. Organically Grown.
Plants. Tomatillo, Physalis philadelphica. Organically Grown In A Raised Bed.	Plants. Tomatillo, Physalis philadelphica. Organically Grown In A Raised Bed.

Tomatillo Physalis philadelphica, Synonym: Physalis ixocarpa, Nightshade or Potato Family ( Solanaceae ), Commonly Known As: husk tomato, jamberry, husk cherry, Mexican tomato, or ground cherry, tomate de c�scara, tomate de fresadilla, tomate milpero, tomate verde (green tomato), tomatillo Mexico (little tomato), miltomate, tomate, Physalis ixocarpa, Physalis aequanta. The tomatillo (Physalis philadelphica) or (Physalis ixocarpa) is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. They are usually blanched to roasted, though they can be eaten raw in salads, and are an essential ingredient for green moles, salsas and green chili sauce. Their pulp develops a glutinous consistency when cooked but maintains a pleasing sweet flavor. Tomatillos are thought to be native of Mexico, the Caribbean, Central America, Chile, & the Peru Highlands. This bushy, heat-loving annual is believed to have been cultivated as early as pre-Columbian times. Tomatillos, are dicots, and are grown as annual herbs throughout the Western Hemisphere. Often self-incompatible, tomatillos often need a second plant to enhance pollination and guarantee fruit set. Grow tomatillos as you would tomatoes: Grow tomatillos in full hot sun and average soil with good drainage after danger of spring frost has passed. Like all garden plants, they require regular irrigation until well-established. You may need to cage or stake your plants to keep the fruit off the ground The 2- to 3-inch diameter tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Remove fruits from the plant when husks turn tan and split open and the fruits inside are firm. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore somewhat more suitable for fruit-like uses like jams and preserves. Like their close relatives cape gooseberries, tomatillos have a high pectin content. Avoid planting them near black walnut trees as they are very sensitive to the tree�s root toxin, juglone. Be sure to gather all fruits from the ground in fall because they will self-sow with vigor if given the chance. Collect them frequently because ripe tomatillos can drop to the ground and rot. Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced. Tomatillos require 55 to 75 harvest days, if growing conditions are favorable. Like tomatoes, tomatillos require substantial heat for good fruit production. After they begin to produce fruit, they will continue for as long as four months�if nights and days remain substantially warm. When temperatures drop below 41 degrees Fahrenheit, chilling damage will occur and the fruits will become watery and lose sweetness. If frost is expected, remove the entire plant and hang it upside down in a sheltered location to ripen the remaining fruits. Like tomatoes, they will continue to ripen after harvest. PLANTING TOMATILLO: We recommend using raised bed gardens. 1. Dig garden soil at least 6 - 8 inches deep. 2. Lightly amend heavy clay or sandy soils with organic matter. 3. Sow seed directly into garden soil, with large seed planted more deeply than small seed. 4. Or gently remove plants from containers, loosen potting soil and roots, and plant level with surrounding soil, spreading roots outward. 5. Fill around roots with lightly amended soil. 6. Water to settle soil around roots. 7. Water deeply. 8. Stake large vine-type vegetables such as tomatillos to help them grow upward instead of sprawling on the ground. Type: Considered a vegetable. But a Berry (true). Zones: USDA 4 - 7. Height: About 2 feet tall. It is subglabrous. sometimes with sparse hairs on the stem. Spread: About 2 feet wide. Flowers: 8- to 15-millimeter-diameter, yellow flowers with green-blue to purple central spots. The anthers have a slightly blue tint and are twisted. Leaves: Green, leaf lamina is 9 to 13 x 6 to 10 mm; its apices are acute to slightly acuminate, with irregularly dentate margins and two to six teeth on each side of the main tooth, of 3 to 8 mm. The pedicels are 5 to 10 mm, the calyx has ovate and hirsute lobules measuring 7-13 mm. Fruit: The bulbous green fruits are 12 to 60 x 10 to 48 mm in size and sometimes tears the calyx. They are enclosed by green husks that split and become papery brown when mature. Blooming Time: Spring through Fall. Elevation: 0 and 10,600 feet. Light: Sun. Habitat: Mulched areas. Well-drained soil with a Acid, Alkaline, or Neutral soil. Chalky, Clay, Loamy, Sandy (will tolerate most soil types). Native: Mexico, the Caribbean, Central America, Chile & the Peru Highlands. Miscellaneous: Photos Taken July 02, 2011 In Yarnell, Arizona. Hardy to zone 7 and is not frost tender. Hardy Temp: 33�F.