Tomatillo is a warm-season annual that produces small, tart fruits encased in papery husks. It is a popular ingredient in Mexican cuisine, particularly in salsas and sauces. Plant tomatillo in a location that receives full sun and well-drained soil with a pH between 6.0 and 7.5. Tomatillo prefers sandy or loamy soil that is rich in organic matter. Start tomatillo seeds indoors 6-8 weeks before the last frost date. Plant seeds 6mm (¼”) deep and 60-90cm (24-36”) apart. Transplant seedlings outdoors after the last frost date. Water tomatillo regularly to keep the soil evenly moist, particularly during dry spells. Mulch around the plants to help retain soil moisture and suppress weeds. Fertilize tomatillo with a balanced fertilizer once a month during the growing season. Stake the plants to help support their growth, particularly if they become top-heavy with fruit.
Harvest tomatillo when the fruit is firm and the husks have turned brown and split. The fruit should fill the husk and be green or purple in color, depending on the variety. Tomatillo can be used in a variety of dishes, particularly in salsas and sauces. It can also be roasted or grilled to add a smoky flavor. Soil Conditions: Well-drained soil with a pH between 6.0 and 7.5. Planting Depth: Sow seeds 6mm (¼”) deep. Germination: 7-14 days. Height at Maturity: 60-90cm (24-36”) tall. Days to Maturity: 70-80 days from transplanting. Watering: Water regularly to keep the soil evenly moist. Sun/Shade: Full sun. Spacing after Planting: Space plants 60-90cm (24-36”) apart.