(Backyard Gardener - Photo Illustration - MetroCreativeConnection)

Hello Mid-Ohio Valley farmers and gardeners! Thank goodness we have received some much needed rain this week to keep everything growing. The next few weeks is a good time to get garden favorites such as yellow crookneck, zucchini and other squashes in addition to cucumbers and half runner beans.

Another plant related to squash are gourds, which can be a fun summer garden project for the family. Many ornamental gourds can be grown for fall decorations and some hard-shell gourds such as Lagenaria siceraria are dried and used for bird houses. I will provide more details on growing gourds another day.

This week let’s talk about growing the tomatillo (Physalis philidelphica). This is a unique plant to grow in the garden because the fruit grows in a protective husk, which resembles a small paper lantern. The fruit is slightly acidic, providing a tangy citrus flavor. All other parts of the plant are poisonous except the ripe fruit.

The tomatillo is native to Mexico and Central America. The most popular use of tomatillos is to make homemade salsa verde but there are many other uses for this member of the Solanaceae family. Yes tomatillos are a member of the Nightshade family which includes peppers, tomatoes, potatoes, and tobacco. Tomatillos are more closely related to peppers than to tomatoes and potatoes.

Many people think they are green tomatoes, but that is not true. Yes, they are related to tomatoes, but they have their own distinct flavor and texture. Also, tomatillos are not self-fertile (tomatoes are self-fertile), and all varieties are indeterminate.

These plants are relatively easy to grow. Plants will grow about 3-4 feet tall and wide at maturity and flowers are a yellow/gold color with a green or dark center. They are very productive with each plant yielding 2-3 pounds of fruit. Plants will be ready to harvest in 60 to 75 days and fruit production will continue until the first frost.

There are a few varieties of tomatillos to choose from. “Pinaple” has fruits that taste similar to pineapples. Another variety called “Purple Coban” produces purple fruit instead of green fruit. Other cultivars including “Cisneros,” “De Milpa,” (heirloom) and “Super Verde,” are popular tomatillos to grow due to high fruit yield and better pest resistance.

You can direct seed tomatillo but it is best to grow transplants similar to peppers and tomatoes. Allow 6 to 8 weeks to grow transplants. Transplants mature about 4-5 weeks before seeded tomatillos. Remember, tomatillos are not self-fruitful so always plant at least two tomatillo plants together.

Tomatillos are a tropical plant. Plant them when soil temperatures are warmer than 60 degrees F or after the danger of a late frost has passed. Plants transplants 24-36 inches apart with rows spaced 36 inches apart, similar to tomatoes and peppers. Seeds can be planted directly in the garden at the same spacing 1/2-inch deep in hills. After seedlings have two leaves, thin to one to two plants per hill.

Avoid over-fertilizing tomatillos with nitrogen, which causes excess leaf growth and delays fruit set and maturity. A blend such as 5-10-10 works well for tomatillos.

Tomatillos have an indeterminate, sprawling growth habit and benefit from staking or caging plants. This keeps the fruit off the ground and improves air circulation through the plant. Supports also can alleviate diseases and limit snail and slug damage.

Tomatillo stems voluntarily root if they come in contact with soil. Keep plants supported with stakes or cages to alleviate a spreading plant. You can pinch off growing shoot tips to limit their spread if space is a concern.

Tomatillos are naturally resistant to most diseases and pests. Early detection will help alleviate crop damage if a problem should arise. Most insect damage will be to the leaves because the papery husk protects the fruit from pests.

Tomatillo fruits are about three inches wide and green or purplish at harvest. They can mature to yellow when fully ripe but are usually picked green. Harvest after the husk has turned brown and the fruit has filled the husk. The husk may tear and expose the fruit. This is useful for purple varieties, which are green until they ripen.

Ripe fruit will be firm, but not hard. Fruit may fall off the vines before it’s fully ripe, but will ripen if stored at room temperature. Tomatillos have an acidic, yet sweet flavor.

Store fruit with husks attached. Tomatillos will keep for at least two weeks in a paper bag in the refrigerator. For longer storage, remove the husks, wash fruit to remove the sticky residue, and freeze. To prep for cooking, remove husks and wash off the sticky residue.

Raw tomatillos are firm and fairly dry, so boiling or roasting helps soften the flesh and bring out their flavorful juices. Fresh flavors like onion, garlic, cilantro, lime and jalapeno go well with their bright and tangy taste. Cooking will give them a sweeter, more mellow flavor. You can add them to soups, stews, and meat dishes similar to tomatoes.

Contact me at the Wood County WVU Extension Office (304)-424-1960 or at jj.barrett@mail.wvu.edu with questions. Until next time, Good Luck and Happy Gardening!