Tomatillo
Physalis philadelphica
📖 About this plant
A relative of tomatoes producing small, round green or purple fruits enclosed in papery husks. The essential ingredient in salsa verde and many Mexican dishes, tomatillos have a tangy, citrusy flavor. They are self-sterile, requiring at least two plants for cross-pollination and fruit set.
🧑🌾 Care requirements
Full sun (6-8 hrs)
Every 2-3 days
Moderate (50-65%)
18-30°C
Well-draining loamy soil with moderate organic matter; pH 6.0-7.0
Balanced fertilizer at planting; side-dress with low-nitrogen, high-phosphorus fertilizer when flowers appear
🌐 Common Names
📋 Plant facts
- 🌍 Origin
- Mexico, Central America
- 📏 Max height
- 60-150 cm
- 📐 Spread
- 60-90 cm
- 🕰️ Bloom time
- Summer
- 🎨 Bloom color
- Yellow
- 🍃 Foliage color
- Green
- ⏳ Lifespan
- Annual
- 📈 Growth rate
- Fast
- ☠️ Toxicity
- Non-toxic edible fruits; all other parts of the plant (leaves, stems, husks) are not edible. Ripe tomatillos are safe raw or cooked
- 🌱 Propagation
- Start seeds indoors 6-8 weeks before last frost; transplant after danger of frost has passed; space 60-90 cm apart
🛡️ Health & Safety
Non-toxic edible fruits; all other parts of the plant (leaves, stems, husks) are not edible. Ripe tomatillos are safe raw or cooked
Common issues
- Flea beetle damage on young leaves
- Husk splitting from inconsistent watering
- Poor fruit set from planting only one plant
💡 Care tips
- Essential ingredient for authentic salsa verde
- Papery husks split and turn brown when fruit is ripe
- Plant at least two for cross-pollination
- Grows similarly to tomatoes but is more heat-tolerant
