Tomatillo Plants Tomatillo, in Spanish, means little tomato. They both are different fruits. Tomatillo is also known as tomate verde (gre...
Tomatillo Plants
Tomatillo, in Spanish, means little tomato. They both are different fruits. Tomatillo is also known as tomate verde (green tomato) and Mexican husk tomato.
These plants are a member of the nightshade (Solanaceae) family. Tomatoes and peppers are also members of this family. Almost all the members of this family develop the same kind of flowers.
Tomatillos are native to Mexico. The growers in Mexico have been cultivating this crop right from the pre-Columbian days. Tomatillos are stable foods in Mexico. Mexicans eat them raw or cook them.
History and Distribution
The scientists discovered ancient fossil tomatillo in the Patagonian region of Argentina dating back to 52 million years BP in 2017. Playing important roles in Mayan and Aztec cultures, these plants domesticated in Mexico before the arrival of Europeans.
Except for the far north, tomatillo and related plants grow abundantly in the entire American continent. Mexico has the most density of these plants particularly in Hidalgo and Morelos states and also in the highlands of Guatemala.
In the United States, these plants are discovered to be cultivated since 1863 and sold commercially under various names like Mayan husk tomato, and jamberry.
The distribution of these plants further extends to Jamaica, Puerto Rico, the Bahamas, and the plains of Florida. By the middle of the 20th century, the Americans started exporting these plants to South Africa, Australia, India, and Kenya.
Description
The tomatillo plants grow about 15 – 60cm tall. The stems have a few hairs on them. They usually grow in a compact, upright manner. Sometimes they may prostrate too with less densely populated canopies.
The leaves are broad and serrated. Mostly the leaves are smooth. But you can find them with hairs (pubescent) in some locations. The flower can have different colors including white, light green, purple or yellow. The color of the anthers too can vary from pale blue to dark purple.
For successful pollination, the involvement of more than two plants is essential. This is because the isolated plants rarely set fruit being self-incompatible.
The husk is developed from the calyx. This inedible husk covers the tomatillos. The fruits fill the husk with time and split open it. As the fruits ripen, the husk turns brown from green. The freshness and greenness of husk are among the quality criteria of tomatillos. The matured fruits may have different colors ranging from yellow, green purple, or pink.
Varieties
Depending on tastes, traits, and ripening colors, there are numerous varieties available in commercial markets.
Toma Verde – produces golf ball-sized green fruit
Grande Rio Verde – Produces larger (2-3”) sweeter fruits.
Amarylla - produces sweeter yellow fruits. This variety does well in northern zones.
In addition, there are many common varieties like purples, Cisineros, Verde Puebla, Pineapple, Etc., which can be found most widely in the markets.
Propagation
Generally, the tomatillos grow well under full sun. so, select a sunny location. Work the soil well with compost (at least 2 inches) before planting. The ideal soil pH is around 7. To improve the drainage facilities, you can aerate the soil if required. These plants can tolerate droughts for a short period. Humidity levels are not the general concerning factors.
Seeds
You can easily purchase tomatillo seeds online or from local garden centers. Start this process indoors, at least 2 months before the expected last frost date.
Sprinkle the seeds on the pot surface randomly. They require light for germination. so, just cover them slightly with soil and water minimally. You can expect the seeds to germinate within a week. The true leaves may develop shortly after that.
Wait till the frost is over. Then harden the seedlings gradually for about 7 – 10 days before transplanting them.
Cuttings
This is proved to be one of the successful methods of propagating tomatillos. From a healthy plant, cut out about 6-inches of the stem. Remove the leaves from the bottom portion and dip the bottom end in a rooting hormone.
Then plant it in a container. Maintain the soil moist by watering regularly. When the cuttings are rooted and fresh leaves grow, transplant the seedlings carefully in the gardens.
Pollination
Tomatillos are not self-pollinating plants. For effective fruiting, you need to grow them in groups. These plants can attract bees and other pollinators with their bright yellow flowers.
However, growing companion plants like nasturtium, marigold, etc., attracts more pollinators. This is useful for effective pollination. As a result, the yield can be increased many folds.
Caring Tomatillo Plants
Tomatillos are drought-tolerant plants. Still, watering them an inch every week is necessary to ensure their healthy growth. Fertilizing is not enquired during the growth cycle of these plants. However, working the soil with organic matter before planting is preferred.
Use organic mulch to control the weeds. It also helps to preserve soil moisture. The sprawling branches may need your support. So, installing stakes or cages may be required as the plants (branches) grow.
Harvest and Storage
The time taken from propagation to fruiting is about 2 -3 months. When the fruits are under ripened, they are small and hard. The husks are airy and loose.
When the fruits are over-ripened, they turn yellow. They develop large seeds and lose flavor.
The right time to harvest is when the fruits fill the husk. At this point, they soften a bit with small seeds and have their best flavor. The husks begin to dry and split.
Peel the husks just before consumption. Wash the fruits in running water to remove the residual liquids sticking on their surface before using them.
Uses
You can eat these fruits raw or use them in dishes. Most green sauces in America and Mexican foods have tomatillos as their main ingredients. The unusual flavor and green color are the main contributions of this fruit in culinary.
Most people use these fruits in salads, soups, stews, and curries. You can also cook them with meats and desserts. The sweet flavor of red/purple varieties is used in jams. These fruits are rich in pectin. So, they are also used to thicken jellies and jams.
The flavor of these fruits is used to blend the flavor of Latin American dishes' infusion cuisines.
For more information, please click here!
