Puebla Verde Tomatillo
Physalis ixocarpa
Certified Organic
High yielding tart fruits essential for a salsa garden.
Tomatillos are underappreciated by American gardeners. The plants are easy to grow and yield tons of husked fruit; under normal circumstances they have a long harvest season. Chopped with onions or scallions, hot peppers, vinegar, salt, and cilantro, they make a terrific salsa verde--the green salsa commonly found at Mexican restaurants. When ripe, the fruits produced by this variety are larger and more yellowish-green than most.
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Growing instructions
Product Details
| Days to Maturity | 70 days from transplant |
|---|---|
| Days to Germination | 3 to 10 days |
| Height at Maturity | 48 inches |
| Sun Conditions | Full Sun (8+ Hours Sun) |
| Planting Depth | _ inch |
| Row Spacing | 36 inches |
| Plant Spacing | 30 inches |



Puebla Verde Tomatillo
- Regular price
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$4.39 - Regular price
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- Sale price
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$4.39
- 5 stars: 1 (50%)
- 4 stars: 1 (50%)
- 3 stars: 0 (0%)
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- 1 star: 0 (0%)
This is an easy plant for beginning gardeners. I understand that in it's native Mexico it grows like a weed, which is great because it gets used a lot. It is heat tolerant, and drought tolerant.
This plant is sprawling, and produces nice sized tomatillos prodigiously. Tomatillos are a necessary ingredient for salsa verde, but they also go great in pico de gallo.
Tomatillos are a self-seeder: plant them once and enough fruit will drop off when you aren't looking to keep it coming back year after year.
Mostly big, mostly green, very tasty.
I grew these in summer 2020 and they were a great variety. They are not 100% consistent in color. I noticed that some had purple stripes on the husk and fruit; these tended to be smaller than the ones that were all green. No difference in taste as far as I could tell. I'm still looking for a tart tomatillo variety.

