Tomatillos, also commonly known as husk tomatoes, Mexican husk tomatoes, or jamberry, and botanically named Physalis ixocarpa or Physalis philadelphica, are a unique and flavorful addition to any garden. These relatives of the tomato offer a tart, citrusy flavor, perfect for salsas, sauces, and many other culinary creations.
At Gardencenterpoint.com, we provide solutions for all your gardening needs, and tomatillos are no exception. This comprehensive guide will cover everything from how to grow tomatillos to tomatillo salsa recipes, ensuring your success with this delightful ground cherry relative.
What are Tomatillos
Tomatillos are members of the nightshade family, Solanaceae, which also includes tomatoes, peppers, and eggplants. Unlike tomatoes, however, tomatillos are encased in a papery husk that develops from the flower’s calyx. This husk is inedible and should be removed before using the fruit. The fruit itself is typically green, although some varieties ripen to yellow, purple, or even red. The texture is firmer than a tomato, and the flavor is distinctly tart and citrusy, often described as a combination of lemon, apple, and herbs.
The history of the tomatillo dates back to pre-Columbian Mexico, where it was a staple crop of the Aztec and Mayan civilizations. Archaeological evidence suggests that tomatillos were domesticated even earlier than tomatoes. They were a crucial ingredient in traditional Mexican cuisine, valued for their unique flavor and versatility. The name “tomatillo” itself comes from the Nahuatl word “tomatl,” which refers to various round, fleshy fruits. The Spanish added the diminutive suffix “-illo” to distinguish it from the larger tomato, which they called “jitomate.”
Tomatillos remain a vital component of Mexican and Central American cooking, and their popularity has spread worldwide. They are the key ingredient in salsa verde, adding a distinctive tang and brightness. Beyond salsa, tomatillos are used in stews, sauces, salads, and even desserts. Their tartness balances rich flavors and adds a refreshing element to various dishes.
Tomatillo Nutritional Value
Tomatillos are not only delicious but also offer a range of nutritional benefits. They are low in calories and a good source of vitamins, minerals, and antioxidants.
Here’s a breakdown of the nutritional content of a 1-cup (132g) serving of raw, green tomatillos, based on data from the USDA (United States Department of Agriculture):
| Nutrient | Amount | % Daily Value (DV) |
| Calories | 42 | 2% |
| Carbohydrates | 9.2g | 3% |
| Fiber | 2.6g | 9% |
| Sugar | 6.5g | |
| Protein | 1.3g | 3% |
| Fat | 1.1g | 2% |
| Vitamin C | 15.4mg | 17% |
| Vitamin K | 13.1µg | 11% |
| Niacin (Vitamin B3) | 2.4mg | 15% |
| Potassium | 355mg | 8% |
| Manganese | 0.2mg | 9% |
| Magnesium | 26.4mg | 6% |
- Vitamin C: A powerful antioxidant that supports the immune system and helps protect against cell damage.
- Vitamin K: Essential for blood clotting and bone health.
- Niacin (Vitamin B3): Plays a role in energy metabolism and nervous system function.
- Potassium: An electrolyte that helps regulate blood pressure and fluid balance.
- Manganese: Important for bone formation and metabolism.
- Magnesium: Involved in over 300 enzymatic reactions in the body, including muscle and nerve function.
In addition to these vitamins and minerals, tomatillos contain withanolides, unique phytochemicals with potential anti-inflammatory and anti-cancer properties. A 2016 study published in the journal Food Chemistry found that tomatillo extracts exhibited significant antioxidant activity. Further research is ongoing to explore the full extent of these health benefits.
How to Grow Tomatillos
Growing tomatillos is similar to growing tomatoes, but with a few key differences. They are generally more tolerant of cooler temperatures and less susceptible to some common tomato diseases.
- Starting from Seed:
- Timing: Start tomatillo seeds indoors 6-8 weeks before the last expected frost in your area. In 2025, with many regions seeing shifting frost dates, check your local extension office for the most accurate planting calendar.
- Seed Starting Mix: Use a well-draining seed starting mix, not garden soil.
- Containers: Sow seeds in small pots or seed trays, about ¼ inch deep.
- Warmth and Light: Maintain a consistent temperature of 70-80°F (21-27°C) for optimal germination. Provide bright light, either from a sunny window or, preferably, under grow lights for 14-16 hours per day.
- Watering: Keep the soil consistently moist but not waterlogged.
- Germination: Tomatillo seeds typically germinate within 7-14 days.
- Transplanting:
- Hardening Off: Before transplanting, gradually acclimate your seedlings to outdoor conditions over a period of 7-10 days. This process, known as hardening off, helps prevent transplant shock.
- Soil Preparation: Choose a location with full sun (at least 6-8 hours of direct sunlight per day) and well-drained soil. Amend the soil with compost or other organic matter to improve fertility and drainage.
- Spacing: Space tomatillo plants 2-3 feet apart in rows 3-4 feet apart. They can grow quite large and bushy.
- Planting Depth: Plant seedlings at the same depth they were growing in their containers. Unlike tomatoes, tomatillos do not benefit from being planted deeply.
- Support: While not strictly necessary, providing support for your tomatillo plants can be beneficial. Cages, stakes, or trellises can help keep the plants upright and prevent the fruit from touching the ground, reducing the risk of rot and pest damage.
- Care and Maintenance:
- Watering: Water regularly, especially during dry spells. Aim to provide about 1 inch of water per week, either from rainfall or irrigation. Deep watering is preferable to frequent shallow watering.
- Fertilizing: Tomatillos are moderate feeders. Side-dress the plants with compost or a balanced fertilizer (e.g., 10-10-10) a few weeks after transplanting and again when the first fruits begin to set. Avoid excessive nitrogen, which can promote leafy growth at the expense of fruit production.
- Weeding: Keep the area around your tomatillo plants free of weeds, which can compete for nutrients and water.
- Pest and Disease Control: Tomatillos are generally less susceptible to pests and diseases than tomatoes. However, they can be affected by some common problems, such as:
- Aphids: Small, sap-sucking insects that can distort leaves and transmit viruses. Control with insecticidal soap or neem oil.
- Whiteflies: Tiny, white insects that feed on plant sap and excrete honeydew, which can lead to sooty mold. Control with insecticidal soap or sticky traps.
- Three-lined potato beetle: These can be picked off.
- Leaf Spot: Fungal diseases that cause spots on leaves. Prevent by ensuring good air circulation and avoiding overhead watering.
- Early Blight: A fungal disease that causes dark, concentric rings on leaves and stems. Remove affected leaves and consider using a copper-based fungicide.
How to Peel Tomatillos
Peeling tomatillos refers to removing the papery husk that surrounds the fruit. This is a simple process:
- Grasp the Husk: Hold the tomatillo by the stem end and gently peel back the husk.
- Tear the Husk: Tear the husk away from the fruit. It should come off easily.
- Rinse the Fruit: Rinse the tomatillo under cool water to remove any sticky residue.
How to Store Tomatillos
Proper storage can extend the shelf life of your tomatillos.
- Unripe Tomatillos: Store unripe tomatillos at room temperature, in their husks, for up to a week. They will continue to ripen slowly.
- Ripe Tomatillos: Store ripe tomatillos in the refrigerator, in their husks, in a paper bag or a breathable container. They will keep for 2-3 weeks.
- Freezing Tomatillos: For longer storage, tomatillos can be frozen.
- Whole: Remove the husks, rinse the tomatillos, and dry them thoroughly. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container.
- Pureed: Remove the husks, rinse the tomatillos, and cook them until soft. Puree the cooked tomatillos and freeze the puree in ice cube trays or small containers.
Tomatillo Plant Diseases
While generally hardy, tomatillos can be susceptible to certain diseases. Early detection and preventative measures are key to managing these issues.
- Early Blight (Alternaria solani): This fungal disease is characterized by dark, concentric rings on lower leaves, often with a yellow halo. It can spread to stems and fruit.
- Prevention: Use disease-free seeds, provide good air circulation, avoid overhead watering, and rotate crops.
- Treatment: Remove infected leaves promptly. Copper-based fungicides can help control the spread.
- Late Blight (Phytophthora infestans): This is a serious disease that can quickly destroy plants. It causes dark, water-soaked lesions on leaves and stems, often with a white, fuzzy growth on the underside of leaves.
- Prevention: Use disease-resistant varieties, ensure good air circulation, avoid overhead watering, and rotate crops.
- Treatment: Remove and destroy infected plants immediately. Fungicides containing chlorothalonil or mancozeb can help protect healthy plants.
- Septoria Leaf Spot (Septoria lycopersici): This fungal disease causes small, circular spots with dark borders and light centers on leaves.
- Prevention: Use disease-free seeds, provide good air circulation, avoid overhead watering, and rotate crops.
- Treatment: Remove infected leaves. Copper-based fungicides can help control the spread.
- Fusarium Wilt and Verticillium Wilt: These soilborne fungal diseases cause wilting, yellowing, and eventual death of the plant.
- Prevention: Use disease-resistant varieties, rotate crops, and improve soil drainage.
- Treatment: There is no cure for these diseases. Remove and destroy infected plants.
- Mosaic Viruses: Several viruses can affect tomatillos, causing mottled leaves, stunted growth, and reduced yields.
- Prevention: Control aphids, which can transmit viruses. Use disease-free seeds and transplants.
- Treatment: There is no cure for viral diseases. Remove and destroy infected plants.
Why are my Tomatillos Not Ripening
Several factors can contribute to tomatillos not ripening properly:
- Insufficient Sunlight: Tomatillos need at least 6-8 hours of direct sunlight per day to ripen fully.
- Cool Temperatures: Tomatillos are warm-season crops. Prolonged periods of cool temperatures (below 60°F/15°C) can slow down or prevent ripening.
- Lack of Pollination: Tomatillos are self-pollinating, but they benefit from cross-pollination by insects. Poor pollination can result in small, underdeveloped fruit.
- Over-Fertilization: Excessive nitrogen can promote leafy growth at the expense of fruit development and ripening.
- Water Stress: Both underwatering and overwatering can stress the plant and delay ripening.
- Variety. Some varieties take longer than others.
Tomatillo vs Tomato
While both tomatillos and tomatoes are members of the nightshade family, they have distinct differences:
| Feature | Tomatillo | Tomato |
| Husk | Present, papery | Absent |
| Fruit Size | Typically smaller (1-2 inches in diameter) | Varies widely (from cherry to beefsteak) |
| Fruit Color | Green, yellow, purple, red | Red, yellow, orange, pink, purple, black |
| Flavor | Tart, citrusy | Sweet, savory, acidic |
| Texture | Firmer | Softer, juicier |
| Uses | Salsas, sauces, stews, salads | Salsas, sauces, salads, sandwiches, juices |
| Growing Habit | Bushy, sprawling | Vining or bush |
Tomatillo vs Ground Cherry
Tomatillos are sometimes confused with ground cherries (Physalis pruinosa and other Physalis species), which are also members of the nightshade family and have a papery husk. However, there are key differences:
| Feature | Tomatillo | Ground Cherry |
| Fruit Size | Larger (1-2 inches in diameter) | Smaller (½-¾ inch in diameter) |
| Fruit Color | Green, yellow, purple, red | Yellow, orange |
| Flavor | Tart, citrusy | Sweet, tropical (pineapple, strawberry) |
| Texture | Firmer | Softer |
| Uses | Salsas, sauces, stews, salads | Jams, pies, fresh eating, desserts |
| Growing Habit | Upright, bushy | Low-growing, sprawling |
| Husk | Remains intact until harvest | Splits open and falls off when ripe |
Tomatillo Salsa Recipe
Salsa verde is arguably the most popular use for tomatillos. Here’s a classic recipe:
Ingredients:
- 1 pound tomatillos, husked and rinsed
- ½ cup chopped white onion
- ¼ cup chopped cilantro
- 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt to taste
Instructions:
- Roast the Tomatillos (Optional): Roasting the tomatillos enhances their flavor. You can roast them under the broiler, on a grill, or in a dry skillet until they are softened and slightly charred.
- Combine Ingredients: In a food processor or blender, combine the roasted or raw tomatillos, onion, cilantro, jalapeños, garlic, and lime juice.
- Process: Pulse until the salsa reaches your desired consistency.
- Season: Add salt to taste.
- Chill: Refrigerate for at least 30 minutes to allow the flavors to meld.
Where to Buy Tomatillo Plants
Gardencenterpoint.com is your one-stop resource for finding the best sources for tomatillo plants. We connect you with reputable nurseries and garden centers that offer a wide selection of healthy, high-quality plants. We do not sell plants directly; rather, we provide a curated list of retailers, ensuring you get the best value and selection. We also offer reviews of many garden supply sources. You can search by location, variety, and price to find the perfect tomatillo plants for your garden.
Leave a Reply