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Organic Purple Tomatillo Tomatillo Seeds

Physalis ixocarpa

  • HOW TO GROW
  • FAST FACTS
  • REVIEWS

HOW TO GROW

Sowing: Start the seed indoors 6-8 weeks before the last frost of spring, sowing the seeds in a flat 1/4" deep and 1" apart. Keep the temperature at 70-75 degrees F until germination, as well as providing adequate light in a sunny window or under a grow light; keep the soil moist, but make sure drainage is adequate. When the second set of leaves emerges, transplant the seedlings into individual pots; bury the stems up to the lowest set of leaves to grow strongly rooted plants. A week before planting the seedlings outside, begin exposing them to the weather during the day to harden them; tomatoes cannot endure cold weather, and should not be transplanted outside until all threat of frost has passed. When the soil temperature reaches at least 70 degrees F, plant the seedlings in full sun and very rich soil; once more, bury the entire stem up to the lowest set of leaves.

Growing: Tomatillos grow best in hot sun and well-drained, somewhat rich soil. This plant should be provided with a trellis or support, since this protects it from various pests and diseases in connection with too much soil contact. Put the supports in place before the seedlings develop vines. As the vines begin to grow, tying them to the support helps their development. Since temperatures below 55 degrees F can damage production, protect the plants if temperatures drop. A thick layer of mulch helps conserve moisture and control weeds; water the plants once a week, but avoid getting the leaves wet.

Harvesting: Gather the tomatillos as soon as the fruit as filled out the husk, but before the husk splits open. Tomatillos can be stored in their husks for 2-3 weeks in the refrigerator, and also freeze well after being husked.

Seed Saving: Pick fully ripe tomatillos and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method is to put them in a blender and pulse the mixture, since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse the seeds in a strainer under running water until they are clean, then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once the seeds are completely dry, store them in a cool, dry location for up to 3 years.

FAST FACTS

Latin Name: Physalis ixocarpa

Type: Open Pollinated, Heirloom, Determinate, Warm Season

USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 10,000

Planting Method: From Transplant

Height: 36 Inches

Size Price Quantity
XL Mylar Packet (~25 Seeds) $2.50 -+
1/16 Oz Mylar (1.77g) $5.40 -+
1/4 Oz Mylar (7.09g) $9.10 -+
1 Oz Mylar (28.4g) $26.00 -+
1/4 Lb Mylar (113g) $104.00 -+
1 Lb Mylar (454g) $390.00 Sold Out
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DESCRIPTION

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Though the tomatillo (to-ma-TEE-yo) is distantly related to the tomato and is grown in a similar way, the likeness ends there. Tomatillos originally grew wild in the fields of Central America, and became a common ingredient in local cuisine. These fruits have a tart, distinctive flavor and can be used either raw or cooked. Many traditional Mexican foods such as salsa, guacamole, and gazpacho include tomatillos as a main ingredient.
Though the tomatillo (to-ma-TEE-yo) is distantly related to the tomato and is grown in a similar way, the likeness ends there. Tomatillos originally grew wild in the fields of Central America, and became a common ingredient in local cuisine. These fruits have a tart, distinctive flavor and can be used either raw or cooked. Many traditional Mexican foods such as salsa, guacamole, and gazpacho include tomatillos as a main ingredient.

HOW TO GROW

Sowing: Start the seed indoors 6-8 weeks before the last frost of spring, sowing the seeds in a flat 1/4" deep and 1" apart. Keep the temperature at 70-75 degrees F until germination, as well as providing adequate light in a sunny window or under a grow light; keep the soil moist, but make sure drainage is adequate. When the second set of leaves emerges, transplant the seedlings into individual pots; bury the stems up to the lowest set of leaves to grow strongly rooted plants. A week before planting the seedlings outside, begin exposing them to the weather during the day to harden them; tomatoes cannot endure cold weather, and should not be transplanted outside until all threat of frost has passed. When the soil temperature reaches at least 70 degrees F, plant the seedlings in full sun and very rich soil; once more, bury the entire stem up to the lowest set of leaves.

Growing: Tomatillos grow best in hot sun and well-drained, somewhat rich soil. This plant should be provided with a trellis or support, since this protects it from various pests and diseases in connection with too much soil contact. Put the supports in place before the seedlings develop vines. As the vines begin to grow, tying them to the support helps their development. Since temperatures below 55 degrees F can damage production, protect the plants if temperatures drop. A thick layer of mulch helps conserve moisture and control weeds; water the plants once a week, but avoid getting the leaves wet.

Harvesting: Gather the tomatillos as soon as the fruit as filled out the husk, but before the husk splits open. Tomatillos can be stored in their husks for 2-3 weeks in the refrigerator, and also freeze well after being husked.

Seed Saving: Pick fully ripe tomatillos and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method is to put them in a blender and pulse the mixture, since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse the seeds in a strainer under running water until they are clean, then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once the seeds are completely dry, store them in a cool, dry location for up to 3 years.

FAST FACTS

Latin Name: Physalis ixocarpa

Type: Open Pollinated, Heirloom, Determinate, Warm Season

USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 10,000

Planting Method: From Transplant

Height: 36 Inches

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