Tomatillo
The tomatillo is a close relative of Cape Gooseberry and a distant relative of tomato. It grows a thin husk (or lantern) around the fruit that must be peeled prior to using the fruit.
Tomatilloes are easy to grow and are an important ingredient in salsa and many Mexican dishes. (Check out this awesome salsa verde recipe!!) They grow in similar way to tomatoes but are hardier and less prone to diseases such as fusarium or verticillium wilt. They will tolerate partial shade.
Tomatillo – great for mexican cooking
Sow tomatillo seeds directly in the ground once all danger of frost is past and the soil is warm, at least 27°C. If you live in a cooler area, start seeds in trays in a warm spot and transplant at the same time as you would tomato seedlings.
The plants set flowers earlier than tomatoes, and the fruits can be harvested sooner, making them a good choice for areas with a short growing season. Space the plants 1m apart and provide support with a stake or a cage.
Harvest when the fruit fills the husk but is still firm. Don’t remove the husks until you’re ready to use the fruits. Tomatilloes can be stored in the refrigerator for up to a month and freeze well.
You can read more about tomatillos here.
