Tomatillos: Add a Mexican Flair to Your Cooking
By Pat Dickey, Fairfax Master Gardener
Tomatillos (Physalis ixocarpa and Physalis philadelphica) are of various small sizes, 1 to 3 inches in diameter, and look like paper lanterns on the vine. They are covered in light brown papery husks, called calyxes. The husks enlarge and cover the fruits and finally split when the fruits are mature. You will need to check the fruits to be sure they fill the husks, because sometimes they are also filled with air and are not quite ready to be picked. The fruits usually fall on the ground when they are ready. Some larger tomatillos need to be cut off the vine. All of them ripen to a yellowish green or purple color. The mature fruits are hard and have a tart, somewhat citrusy, flavor.
Plant tomatillos in full sun, and cage or stake them like tomatoes in your garden 2 to 3 feet apart. The vines are not as thick as those on tomatoes, and the tomatillos can become bushy and take up a lot of space. Tomatillos will also grow well in a five gallon container. They do not tolerate soggy, wet soil. A pH of 6.5 to 7.0 is preferred, and they require regular waterings of 1 to 1 ½ inches per week. Overall, tomatillos have some of the insect visitors that tomatoes have. Snails, slugs and beetles may eat the leaves. However, insects do not seem to bother them.One important point: Plant your tomatillo plant with at least one other tomatillo plant because they need to cross-pollinate with each other to bear fruit. In past years, I have purchased tomatillos with two plants in the same pot, which was done intentionally so that you have at least two plants. They take 75 to 100 days before they are ready, and they set most of their fruit