Puebla Verde Tomatillo
Certified Organic
Physalis ixocarpa
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.
from $2.97
$3.49
| Unit | Price | Quantity | Availability |
|---|---|---|---|
| 25 seeds / Organic On Sale! 15% off |
$3.49 $2.97 | In Stock | |
| 75 seeds / Organic On Sale! 15% off |
$6.39 $5.43 | In Stock | |
| 225 seeds / Organic On Sale! 15% off |
$11.49 $9.77 | In Stock |
Price as selected:
Start tomatillos 6 weeks before last frost. Transplant outdoors after threat of frost has passed. Tomatillos can be staked to make them easier to handle and take up less space in the garden. A simple 4' wooden stake or 4' section of 1" conduit will suffice per plant. (If growing several plants, stake with a basket weave as you would tomatoes, see planting instructions for tomatoes.) Simply tie the stalk to the stake as the plant grows every 6". Harvest fruits when they have filled out the husk. To use, remove the husks and rinse before proceeding with recipe.
| Days to Germination | 3 to 10 days |
|---|---|
| Days to Maturity | 70 days from transplant |
| Planting Depth | ¼ inch |
| Spacing in Row | 30 inches |
| Spacing Between Rows | 36 inches |
| Height at Maturity | 48 inches |
| Sun Preference | Full Sun |