Tomatillos are a key ingredient in Mexican cuisine, especially in salsas and sauces. Unlike green tomatoes, they have a unique flavor and texture that cannot be replaced. Tomatillos have a sweet-sour aroma and are used in a variety of dishes. Their ability to thicken sauces and soups means you can skip additional thickeners. These fruits come in various colors, including green, yellow, and purple, depending on the variety.
Size: Tomatillo plants grow to 1–2 meters in height.
Appearance: The plant has serrated leaves and produces spherical fruits that resemble small tomatoes.
Color: The fruit can be green, yellow, or purple, depending on the variety.
Flavor: The fruits have a sweet-sour aroma and are perfect for seasoning dishes.
Tomatillos thrive in sunny, sheltered spots with loose, nutrient-rich soil. Areas with a winegrowing climate are ideal. The plant is not difficult to grow and yields a high quantity of fruit.
To get started, improve the soil with compost before planting. Tomatillos are best grown in warm climates, especially in the Southern United States and Mexico, where they are traditionally cultivated.
When to Sow: Start sowing seeds from mid-February to March.
Where to Sow: Sow the seeds in small pots indoors or in a greenhouse.
Germination: Keep the seeds at a warm temperature between 20–27°C. They will germinate in about 1-2 weeks.
Transplanting: Once the seedlings grow big enough, transfer them to larger pots. After 4-5 weeks, you can plant them outdoors, after the frost has passed in late May.
Tomatillos require cross-pollination from at least two plants, so make sure to grow more than one. Spacing: Plant them about 80 cm apart as they grow abundantly.
Watering: Water the plants regularly, especially during dry periods.
Fertilizing: Feed the plants every 2 weeks with organic fertilizer such as horse manure.
Sunlight: Ensure the plants get plenty of sunlight to promote healthy growth.
Support: Tomatillos need space and support as they grow.
The first Tomatillos are ready to harvest around 70 days after planting. They split their protective husk when fully ripe and fall to the ground. In some varieties, the fruit will turn purple or yellow when exposed to sunlight.
Use: Tomatillos can be eaten raw but are most commonly used in salsa verde, sauces, soups, and other Mexican dishes.
Storage: Fresh tomatillos can be stored in the refrigerator for several days to weeks.
If you want to grow tomatillos for multiple years, you can winter the plant indoors. Since they are sensitive to cold, tomatillos are often grown as annuals. To winterize, cut the plant back by two-thirds and store it in a bright location with a temperature around 10°C. Gradually acclimate it to warmer temperatures in March before moving it back outside.
Tomatillos are easy to grow and perfect for adding flavor to your kitchen. Their versatility in sauces, soups, and salsas makes them an essential ingredient. Whether you grow them annually or keep them for years, they’re a great addition to any garden!
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