How to Grow and Care for Tomatillos: A Complete Guide

Are you excited to add a unique and flavorful twist to your garden? Tomatillos, with their tangy flavor and striking husked appearance, are an exciting crop that can elevate your garden to a new level. Whether you’re eager to make homemade salsa verde or simply experiment with something new, growing tomatillos can be incredibly rewarding. Let’s dive into the world of tomatillos and discover how to grow them successfully!

Category	Details
Common Name	Tomatillo, Mexican Husk Tomato
Botanical Name	Physalis philadelphica
Family	Solanaceae (Nightshade Family)
Plant Type	Annual fruit-bearing plant
Mature Size	2-4 feet tall, 2-3 feet wide
Sun Exposure	Full sun (6-8 hours of direct sunlight)
Soil Type	Well-draining, loamy soil
Soil pH	Slightly acidic to neutral (6.0-7.0)
Bloom Time	Summer to early fall
Flower Color	Yellow with purple centers
Hardiness Zones	Grown as an annual in most zones (USDA 4-12)
Native Areas	Mexico and Central America

What Are Tomatillos?

Tomatillos (Physalis philadelphica), also known as “Mexican husk tomatoes,” are a member of the nightshade family, closely related to tomatoes, but they have a distinctive papery husk around the fruit. Native to Mexico and Central America, these small, green, or purple fruits are a staple in many Mexican dishes. Tomatillos are often used for sauces, salsas, and soups, offering a tangy flavor that complements many dishes.

Choosing the Right Location for Tomatillos

Tomatillos thrive in warm, sunny environments, so choosing the right location is crucial for a bountiful harvest. They need at least 6-8 hours of full sun each day to grow vigorously. Without enough sunlight, the plants may become leggy and produce fewer fruits.

In addition to sunlight, tomatillos prefer well-draining soil. Waterlogged soil can lead to root rot and other fungal issues. If your garden soil is heavy or clay-like, consider adding compost or organic matter to improve drainage. Alternatively, you can plant tomatillos in raised beds or containers to ensure better control over the soil conditions.

Planting Tomatillos

When it comes to planting, timing is key. Tomatillos are sensitive to frost, so it’s best to plant them after the last frost date in your area. Start seeds indoors 6-8 weeks before the expected last frost, then transplant the seedlings outside once the soil has warmed up and night temperatures are consistently above 50°F (10°C).

Plant tomatillos about 18-24 inches apart to give them enough space to spread. Keep in mind that tomatillos need cross-pollination to produce fruit, so you’ll need at least two plants for successful pollination. If you only plant one, it won’t bear fruit!

Watering and Mulching

Tomatillos, like tomatoes, need consistent moisture to thrive. Water them deeply at the base of the plant, rather than overhead, to prevent fungal diseases. The soil should be kept consistently moist but not waterlogged. Watering about 1-2 inches per week, depending on weather conditions, is usually sufficient.

Mulching around the base of the plants can help retain soil moisture and prevent weeds from competing with your tomatillos for nutrients. Organic mulch such as straw or compost works well for this purpose and can also help keep the soil temperature stable.

Supporting Tomatillo Plants

As tomatillos grow, they can become sprawling and heavy with fruit, so providing support is essential to keep them upright. Tomato cages or stakes work well for supporting tomatillo plants. Supporting your plants not only prevents them from breaking but also improves air circulation, which reduces the risk of fungal diseases.

Make sure to tie the plants loosely to the supports with garden twine or soft ties to avoid damaging the stems. Check regularly and adjust as the plants grow.

Fertilizing Tomatillos

Tomatillos benefit from a balanced fertilizer, especially when planted in soil that may not be nutrient-rich. Before planting, mix in compost or well-rotted manure to give your tomatillos a healthy start.

Once the plants are established, you can apply a balanced fertilizer (such as 10-10-10) every 4-6 weeks throughout the growing season. Avoid over-fertilizing, as this can lead to excessive foliage growth and fewer fruits.

Pests and Diseases

While tomatillos are generally hardy plants, they can still face challenges from pests and diseases. Common pests include aphids, cutworms, and flea beetles. Regularly inspect your plants for signs of infestation, and if you notice pests, try using insecticidal soap or neem oil to control them.

Fungal diseases such as powdery mildew and early blight can also affect tomatillos, especially in humid conditions. To prevent these diseases, water the plants at the base and avoid getting the leaves wet. Proper spacing and pruning to improve air circulation can also help reduce the risk of fungal infections.

Harvesting Tomatillos

Tomatillos are ready to harvest when the fruit fills the husk but is still firm. The husks will turn papery and dry as the fruit ripens. Depending on the variety, the fruits may be green, yellow, or purple when mature. Harvest tomatillos by gently twisting the fruit off the vine.

If left too long on the plant, the fruits can split, so it’s best to harvest them as soon as they are fully grown. Tomatillos can be stored in their husks for about two weeks in the refrigerator.

Storing and Using Tomatillos

Once harvested, tomatillos should be stored with their husks intact to prolong freshness. Keep them in the refrigerator, and they will last up to two weeks. For long-term storage, tomatillos can be frozen or canned. Remove the husks, wash the fruit, and freeze them whole or chop them for use in recipes later.

Tomatillos are incredibly versatile in the kitchen. They are often used raw or roasted in salsas, sauces, and soups. Their tangy, slightly citrus flavor adds brightness to dishes, making them a favorite in Mexican cuisine.

Companion Planting with Tomatillos

Companion planting is an effective way to promote healthy growth and deter pests. Good companions for tomatillos include marigolds, which help repel harmful insects, and basil, which improves the flavor of nearby plants. Avoid planting tomatillos near fennel or corn, as they can compete for nutrients or attract pests that may harm the tomatillos.

Planting a diverse garden with beneficial plants can create a balanced ecosystem, reducing the need for chemical pesticides and fertilizers.

Varieties of Tomatillos

There are several varieties of tomatillos to choose from, each with its unique flavor and growth habits. Some popular varieties include:

Toma Verde: A classic green tomatillo with a tangy flavor, ideal for salsas.
Purple Tomatillo: A striking purple variety with a slightly sweeter flavor than green tomatillos.
Amarylla: A yellow tomatillo with a mild, sweet taste, perfect for fresh eating or cooking.

Choose a variety that suits your taste preferences and growing conditions for the best results.

Troubleshooting Common Tomatillo Growing Problems

Tomatillos are generally easy to grow, but like any plant, they can encounter problems. One common issue is poor fruit set, which can occur if there are not enough pollinators or if temperatures are too high. Ensure you have multiple plants to encourage cross-pollination and attract pollinators like bees by planting flowers nearby.

Yellowing leaves may indicate nutrient deficiencies or overwatering. Test the soil and adjust your fertilization or watering practices accordingly.

Growing Tomatillos in Containers

If you don’t have a lot of space, you can still grow tomatillos in containers. Choose a large pot, at least 18 inches in diameter, with good drainage. Use a high-quality potting mix, and be sure to water consistently since containers can dry out more quickly than garden soil.

Supporting the plant is especially important in containers, as the limited space can make them more prone to toppling over. Use a sturdy tomato cage or stakes to keep your tomatillos upright and healthy.

Frequently Asked Questions about Tomatillo

What are tomatillos called in English?

Tomatillos are commonly called Mexican husk tomatoes in English. Despite their name, they aren’t the same as traditional tomatoes. These vibrant green fruits are enclosed in a papery husk and belong to the nightshade family, closely related to tomatoes, though they have a more tart, citrusy flavor. The name “tomatillo” comes from the Spanish word for “little tomato,” but in English, they are often referred to as husk tomatoes due to the outer shell that surrounds the fruit. Widely used in Mexican cuisine, tomatillos are the key ingredient in green sauces like salsa verde, offering a tangy taste that enhances various dishes. Whether you call them tomatillos or husk tomatoes, they’re prized for their unique flavor, firm texture, and versatile use in everything from sauces to salads. These hardy plants thrive in full sun and are typically easy to grow in home gardens.

Is tomatillo a tomato?

Although tomatillos are related to tomatoes, they are not the same. Tomatillos belong to the same nightshade family as tomatoes, but they are a distinct species called Physalis philadelphica or Physalis ixocarpa. Unlike traditional tomatoes, tomatillos are wrapped in a papery husk, which is removed before eating. They also have a more tangy, citrusy flavor compared to the sweet or savory taste of tomatoes.

Tomatillos are widely used in Mexican cuisine, particularly in salsa verde and other green sauces, thanks to their tart flavor. While tomatoes are eaten raw or cooked in a wide range of dishes, tomatillos are primarily cooked to enhance their natural acidity. So, while they share some similarities, tomatillos and tomatoes have different culinary uses and flavor profiles. Their firm texture and distinct taste make them a unique addition to gardens and kitchens.

What is tomatillo used for?

Tomatillos are a staple ingredient in Mexican cuisine, widely used for their tangy, citrusy flavor. They are most commonly featured in salsa verde, a vibrant green sauce made by blending cooked or raw tomatillos with ingredients like cilantro, onion, garlic, and chili peppers. This sauce complements a variety of dishes, such as tacos, enchiladas, and grilled meats.

Beyond salsa verde, tomatillos are also used in stews, soups, and sauces, adding a bright, acidic element that balances rich, hearty flavors. Their natural tartness makes them ideal for flavoring dishes like posole (a traditional Mexican stew), chili verde, or even as a base for zesty salad dressings.

Whether roasted, boiled, or eaten raw, tomatillos offer a versatile, unique taste. Their firm texture holds up well during cooking, ensuring they retain their shape while infusing dishes with a refreshing, slightly tart note.

Can I eat tomatillos raw?

Yes, you can eat tomatillos raw! Raw tomatillos have a firm texture and a tangy, citrus-like flavor that makes them a refreshing addition to various dishes. When raw, they are often used in fresh salsas, like salsa verde, where their bright acidity pairs well with ingredients like cilantro, onions, and chili peppers. The tartness of raw tomatillos can also enhance salads, providing a unique, zesty bite.

To enjoy raw tomatillos, remove the papery husk and rinse off the sticky residue on the skin. Slice or chop them finely to incorporate into your dishes. While they are slightly tart when eaten raw, some people enjoy their sharp, crisp flavor as a snack or in dips.

If the acidity is too strong for your taste, cooking tomatillos can mellow out their flavor, but raw tomatillos offer a fresh, vibrant element to many recipes.

What is the benefit of tomatillo?

Tomatillos offer several health benefits, making them a nutritious addition to your diet. They are rich in vitamin C, which supports a healthy immune system, promotes skin health, and acts as an antioxidant to protect your cells from damage. Tomatillos are also a good source of fiber, aiding in digestion and helping to maintain a healthy weight by keeping you fuller for longer.

In addition, tomatillos contain vitamin K, which plays a role in bone health and proper blood clotting. The antioxidants found in tomatillos, including flavonoids and carotenoids, help reduce inflammation and may lower the risk of chronic diseases. Tomatillos are naturally low in calories and fat, making them an excellent choice for those looking to manage their caloric intake.

These tangy green fruits also have antibacterial properties, which can contribute to better overall health, especially when included in a balanced, nutrient-rich diet.

Can I use tomatoes instead of tomatillos?

While tomatoes and tomatillos share similarities, they have distinct flavors and uses in cooking. You can substitute tomatoes for tomatillos in some recipes, but it will affect the overall taste. Tomatillos have a tart, citrusy flavor that is notably different from the sweeter, juicier taste of ripe tomatoes. If you’re making a dish that relies on the tanginess of tomatillos, such as salsa verde or certain Mexican sauces, using tomatoes might result in a less vibrant flavor.

However, if you still want to use tomatoes, consider adding a bit of lime or vinegar to mimic the tartness of tomatillos. Keep in mind that the texture will also be different; tomatillos have a firmer, more compact flesh compared to tomatoes. For recipes requiring tomatillos’ unique acidity and texture, such as green chili sauces, it’s best to stick with tomatillos for an authentic result.

What does tomatillos taste like?

Tomatillos have a distinct taste that sets them apart from tomatoes. They offer a tangy, citrus-like flavor with a hint of sweetness. When eaten raw, tomatillos provide a sharp, almost tart bite, similar to a green apple or a lime, making them a popular choice for bright, acidic sauces like salsa verde. As they ripen, the flavor mellows slightly but still retains its signature tanginess.

Cooked tomatillos develop a more mellow, earthy flavor while maintaining a bit of their tang. This makes them versatile in various dishes, particularly in Mexican cuisine, where they are used to add zest to sauces, soups, and stews. The flavor pairs well with chilies, garlic, and cilantro, adding a vibrant freshness to many recipes. Their unique combination of tartness and subtle sweetness makes tomatillos a key ingredient for brightening dishes with a crisp, fresh flavor.

Are tomatillos hot or spicy?

What do tomatillos smell like?

Tomatillos have a distinct, fresh aroma that’s often described as herbaceous and slightly citrusy. When you first peel away the papery husk, the tomatillo emits a crisp, green scent, reminiscent of a mix between fresh-cut grass and tangy citrus. This smell can be quite refreshing, especially if the tomatillo is particularly ripe.

As you slice or cook tomatillos, their scent intensifies, releasing more of their tangy and earthy qualities. The aroma becomes slightly sweet and acidic, similar to a combination of lemon zest and unripe tomatoes. This vibrant smell hints at the bright, tart flavor they bring to dishes like salsa verde or roasted sauces. Their distinctive fragrance, along with their unique flavor profile, makes tomatillos a staple in many Mexican and Latin American recipes, contributing a fresh, zesty element to the dishes.

Can you eat tomatillos straight?

Yes, you can eat tomatillos raw, but they have a distinct tartness that some may find intense. When eaten fresh, tomatillos offer a crisp, slightly tangy flavor with a bright, citrus-like taste. They’re commonly used raw in dishes like salsa verde or chopped into salads for a zesty kick. Before eating them straight, make sure to remove their papery husk and wash off the sticky residue that can coat the fruit.

While raw tomatillos can add a refreshing, tangy note to dishes, many prefer to cook them to mellow out their sourness and bring out more of their natural sweetness. Roasting or simmering tomatillos softens their texture and enhances their flavor, making them a key ingredient in Mexican cuisine. Whether you enjoy them raw or cooked, tomatillos are a versatile fruit that can be used in a variety of fresh and savory dishes.

Should I boil tomatillos?

Boiling tomatillos is a common method used to prepare them for sauces and salsas, especially salsa verde. Boiling helps soften the tomatillos and mellow their naturally tart flavor, creating a smoother texture for your recipes. To boil tomatillos, first, remove the papery husk and rinse off the sticky residue. Bring a pot of water to a boil, then add the tomatillos. Simmer them for about 5 to 7 minutes, or until they turn a darker green and soften.

While boiling is effective, it’s not the only way to prepare tomatillos. Roasting or grilling can add a smoky flavor, while keeping more of their tangy taste intact. Choose the cooking method based on the flavor profile you want for your dish. If you prefer a milder taste and a smooth consistency for sauces, boiling is an excellent option. For bolder flavors, consider roasting instead.

How to tell if tomatillo is bad?

To tell if a tomatillo is bad, there are several key indicators to watch for. First, check the husk. A fresh tomatillo will have a dry, papery husk that wraps around the fruit. If the husk is excessively brown, moldy, or slimy, the tomatillo inside may be spoiled. Next, inspect the color and texture of the tomatillo itself. Fresh tomatillos should be firm and bright green. If the fruit feels soft, squishy, or has any discoloration, such as dark spots or an off-color, it may be past its prime.

Another sign is the smell. If the tomatillo emits a sour or unpleasant odor, it’s likely spoiled. Also, look for signs of shriveling or excessive dryness, which can indicate that the fruit has lost moisture and is no longer fresh. When in doubt, cut it open. The inside should be moist and green. If it’s mushy or discolored, it’s time to discard.

Can you eat tomatillo skin?

Yes, you can eat the skin of a tomatillo, but it’s important to prepare it properly first. The outer layer of a tomatillo is encased in a papery husk that should be removed before eating. Once the husk is peeled off, the tomatillo itself may feel sticky due to the natural sap that coats the skin. To enjoy the fruit, rinse it under cold water to remove the stickiness.

The tomatillo’s skin is thin and edible, with a firm texture that adds a bit of bite to dishes. Unlike tomatoes, the skin doesn’t need to be peeled, even when cooked. Tomatillos are most commonly used in salsas, sauces, and stews, but they can also be eaten raw. The tart, tangy flavor of the tomatillo, along with its firm skin, makes it a versatile ingredient in both raw and cooked dishes, enhancing texture and taste.

Should I peel tomatillos?

Yes, you should peel tomatillos before using them, but the process is simple. Tomatillos come with a papery husk that surrounds the fruit, which needs to be removed. The husk may feel dry or sticky, depending on the ripeness, and it’s not edible. Once the husk is peeled off, the tomatillo will have a sticky coating on its skin, which is a natural sap.

To prepare tomatillos, remove the husks and then rinse the fruit under cool water to get rid of the stickiness. The actual skin of the tomatillo, beneath the husk, is thin and completely edible. Unlike tomatoes, there’s no need to remove the skin when cooking or eating raw. Tomatillos are often used in sauces, salsas, and stews, where their tangy flavor shines through, making them a key ingredient in many Mexican dishes like salsa verde.

Are tomatillos sweet or sour?

Is tomatillo a fruit or vegetable?

Tomatillos are technically a fruit, even though they are commonly treated as a vegetable in cooking. Similar to tomatoes, they belong to the nightshade family (Solanaceae) and grow in small, round, green or purple fruits encased in a papery husk. The classification of tomatillos as a fruit stems from the fact that they develop from the flower of the plant and contain seeds, which is the defining characteristic of fruits.

Despite being a fruit, tomatillos are often used in savory dishes, much like tomatoes. Their tangy, slightly citrusy flavor makes them perfect for salsas, sauces, and stews, especially in Mexican cuisine. A popular use is in salsa verde, where the tomatillo’s tartness adds a distinctive bright taste. So, while botanically a fruit, tomatillos are typically prepared and enjoyed in savory recipes, making them a versatile ingredient in the kitchen.

Are tomatillos better than tomatoes?

Tomatillos and tomatoes each offer unique benefits, and whether one is “better” depends on your specific culinary needs. Tomatillos, with their tart and tangy flavor, are perfect for adding a bright, zesty taste to dishes like salsa verde, soups, and sauces. They contain slightly fewer calories and sugars compared to tomatoes, making them a great option if you’re looking for a lower-calorie, low-sugar ingredient.

Tomatoes, on the other hand, are sweeter and more versatile, fitting into a wide range of dishes, from salads to pastas. Nutritionally, both are rich in vitamins A and C, but tomatoes have a higher lycopene content, which is an antioxidant linked to heart health.

In the end, neither tomatillos nor tomatoes are inherently better; it depends on the flavor profile and nutritional benefits you’re seeking. For bright, tangy flavors, tomatillos excel, while tomatoes shine in sweeter, milder recipes.

Do you eat tomatillo seeds?

Yes, tomatillo seeds are completely edible and can be consumed along with the rest of the fruit. The seeds are small and soft, similar to tomato seeds, and do not need to be removed before eating or cooking. In fact, when preparing dishes like salsa verde, the seeds contribute to the overall texture and flavor of the dish. Tomatillos are usually eaten cooked, but they can also be consumed raw in salads or chopped into sauces, and the seeds do not affect the taste or quality of the fruit.

Tomatillo seeds are packed with nutrients, just like the fruit itself, offering a good source of vitamins C and K, as well as antioxidants. There is no need to remove the seeds when cooking with tomatillos, making them convenient to prepare. Whether roasted, boiled, or eaten raw, the seeds enhance the tomatillo’s unique tangy flavor.

How do you know if a tomatillo is ripe?

To know if a tomatillo is ripe, look for a firm fruit that fills out its papery husk completely. The husk should be dry and brownish, while the fruit inside should be bright green, though some varieties may turn yellow or purple when fully mature. A ripe tomatillo will feel firm but not rock-hard when gently squeezed. Additionally, the husk should start to split open slightly, revealing the fruit, indicating it’s ready to harvest.

Another sign of ripeness is the fruit’s size, which typically ranges between 1 to 2 inches in diameter. If the tomatillo has a sticky texture when you remove the husk, this is normal. Avoid tomatillos with mushy spots or if the fruit inside is shrinking, as these may be overripe or starting to rot. For the best flavor, pick tomatillos when they are still firm and vibrant in color.

How to get bitterness out of tomatillos?

To reduce the bitterness of tomatillos, the key lies in proper preparation and cooking methods. Start by rinsing the tomatillos thoroughly under cold water to remove any residual sticky residue from their husks. Next, consider roasting or grilling them, as these methods can enhance their natural sweetness while mellowing any bitterness.

When cooking, allow them to char slightly to develop a rich flavor profile. If you find the bitterness persists, incorporating complementary ingredients can help. Adding a pinch of sugar, a splash of lime juice, or a dash of salt can balance the flavors. Additionally, blending tomatillos into salsas or sauces can mask bitterness effectively.

Finally, using ripe tomatillos can also make a difference, as unripe ones tend to be more bitter. Choose firm, bright green tomatillos that fill their husks for a sweeter, more palatable taste.

Tomatillos are a fantastic addition to any garden, whether you’re a seasoned gardener or just starting out. With proper care, they will reward you with a bountiful harvest of tangy, flavorful fruits that can be used in a variety of dishes. From planting to harvesting, following these essential tips will help you grow healthy, productive tomatillo plants.

Enjoy the unique flavor and versatility of tomatillos, and have fun experimenting with them in your garden and kitchen!