Tomatillo is a staple in Mexican and Central American cuisine.

Tried & True Tomatillo

Physalis ixocarpa

Also known as Mexican husk tomatoes. Member of the nightshade family. Originated in Mexico and is considered a staple in Mexican cuisine. Key ingredient in both fresh and cooked Mexican and Central American green sauces. Aztecs domesticated tomatillos dating back to at least 800 BC.

NutritionLow in cholesterol, sodium and saturated fat. A good source of iron, magnesium, phosphorus, and copper. Also, a very good source of fibre, Vitamin C, Vitamin K, Potassium and manganese.
HarvestingHarvest when husks have turned from green, leaf-like and pliable to beige, crisp and papery, and have burst.
StoringCan be stored within the husks in the refrigerator for up to 3 weeks; can also be frozen without husks for longer storage.

Varieties Listing

This tomatillo variety will produce high yields of large, firm fruit.
TOMATILLO, Grande Rio Verde

This tomatillo variety is a heavy producer of large, 3 oz apple-green fruit. The medium-sized plant is determinate and won’t require staking. Excellent flavour. Tomatillos have a firmer texture than tomatoes and are more cold hardy. Tomatillos are an excellent source of iron, magnesium, potassium, Vitamin C and K, fiber, niacin, and manganese.  Harvest the… Read more »

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