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Home > Guides > Vegetables > Tomato > Tomatillo |
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How to Grow Tomatillo | Guide to Growing Tomatillos |
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Overview |
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Tomatillos have a slightly tangy or citrus taste and are a key ingredient in many traditional Mexican dishes. The enclosed fruit is housed in a delicate husk that resembles a green lantern. Tomatillos will not cross with tomatoes, though both are members of the Nightshade (or Tomato) family Solanaceae. Tomatillo varieties include De Milpa, Purple and Verde |
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Growing Guide
GROWING NOTES
Tomatillos require a long growing season, and are best started indoors 6 weeks before the anticipated transplanting date (after the final frost of the spring). For best results, sow seeds 1/4" deep in a well-drained, soil-less starting mix. Seeds require warm soil between roughly 70-80 degrees F. Warmer soils will promote faster germination. Keep soil moist, but not soggy while awaiting germination. Moderate watering slightly once seedlings break through the soil. Transplant to a well-drained location that receives lots of sunlight after the last frost. Tomatilloes are sensitive to cold and frost, so be cautious not to transplant too early.
SOIL & GROWING NEEDS
Tomatillos plants prefer well-drained soil of average fertility or less. It can tolerate slightly acidic soils, and is most productive with pH 6.0 to 7.0. Tomatillo is not a heavy feeder, and should not require fertilizing. They need at least 8 hours of direct sun daily, and will develop faster with increased exposure. If possible, grow on a slight slope with southern or southeastern exposure.
MAINTAINING
Tomatillos are easy to maintain. They are rangy and should not need to be caged, and do not require rich soil or fertilization.
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Harvesting Guide
HARVESTING
Tomatillos begin to mature approximately 60 days after transplanting, and can be harvested once the fruits have become plump and the outer husk begins to dry out.
SAVING SEEDS
Saving tomatillo seeds is a fairly simple process. Every tomatillo seed is covered in a gelatinous sack which contains chemicals that inhibit seed germination. This prevents the seeds from sprouting whilst inside the tomatillo fruit. In nature the fruit drops from the plant and slowly rots away on the ground. This is the natural fermentation process and it is during this that the gelatinous sacks are destroyed. To save tomatillo seeds yourself you need to duplicate the fermentation process. This will not only remove the gelatinous sack but also kills any seed borne tomatillo diseases.
Firstly cut the tomatillo fruits across the middle and then squeeze the tomatillo seeds and the gel into a container, making sure that you label the container. The container of tomatillo seeds then needs to be put to one side to ferment for about three days. During this time the container of seeds will smell horrible and will go mouldy. When the mould has covered the top of the container add water and stir the mixture. The good seeds will sink to the bottom of the container and the mould and hollow seeds can then be poured off. Add more water and continue the progress until only clean seeds remain. You can also put the mould and seeds into a sieve and wash under running water until just the clean seeds remain.
Next spread out the seeds on a glass or ceramic plate to dry, which can take about 12 days, making sure that you label the plate with the tomatillo variety. The dried seeds can then be put into a labelled envelope. Saved seeds should store for 5 - 10 years if kept in the right conditions.
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