The tomatillo is also known as the Mexican husk tomato. Tomatillos originated in Mexico and are a staple of Mexican cuisine. 

Ripe tomatillos are soft and the green colours develops a slight yellow hue. Tomatillos can be harvested at different stages of ripeness. For salsa verde, harvesting may be done early when the fruit is sour with a light flavor. Tomatillos can be picked later when the fruits are seedier for a sweeter taste. Tomatillos have diverse uses in stews, soups, salads, curries, stirfries, baking, cooking with meats, marmalade, and desserts.

In general, tomatillo plants are tolerant to many different soil conditions. They prefer full sun exposure and warm locations. The tomatillo is a perennial plant, but is generally grown for agriculture each year as if it were an annual.

Tomatillos can also be dried to enhance the sweetness of the fruit in a way similar to dried cranberries, with a hint of tomato flavor. The tomatillo flavor is used in fusion cuisines for blending flavors from Latin American dishes with those of Europe and North America.

Type: Perennial

Height: 60-90 cm, 24-36"

Location: Sun or part shade 

Hardiness zones: 4-9

Seeds per packet: 20