General Information
The tomatillo, Physalis ixocarpa, also known as Husk Tomato, Miltomate, and Mexican Green Tomato, is a two-celled rounded berry enclosed in the thin husk of it’s extended calyx. Native to Mexico, the tomatillo was used by the Aztecs. This perennial, often grown as an annual, is usually sprawling and in need of support. It can reach up to 3 to 4-feet tall and from 3 to 4 feet across. The green, yellow-green or purple fruit completely fill the lantern looking husk. The fruit which grows 1 to 2 inches in diameter is smooth and sticky under its husk.
Raw tomatillos have a zesty tart flavor that develops an herbal lemon flavor when cooked. The flesh is solid and seedy. Tomatillos are used in many Mexican recipes, raw or cooked: salsas, gazpacho, and guacamole often call for tomatillo as a prime ingredient. Its flavor is enhanced when baked, roasted or simmered. A good source of vitamin C.
History
Tomatillos are native to Mexico and Central America, where the Aztecs first cultivated them as early as 800 BC. Like tomatoes, Tomatillos are a warm season crop and they cannot stand frost. Take care to plant them after the danger of frost has passed and the soil has begun to warm. The vigorous Tomatillo plants do best in full sun in a sheltered position.
