When to plant
Start indoors 6–8 weeks before last frost. Transplant after all frost risk has passed. Warm-season annual with 75–100 day growing season. Very productive in summer heat. Sprawling plant — allow 4 feet per plant. Plant at least 2 plants for cross-pollination.
Soil & site
Fertile, well-drained soil. pH 6.0–7.0. Work in generous compost. Very similar cultural requirements to tomatoes. Warm soil is essential — do not plant until soil is thoroughly warm.
Feeding
Moderate feeder, same as tomatoes. Balanced fertilizer at planting, then a lower-nitrogen fertilizer once flowering begins. Monthly feedings through the season. Consistent moisture and nutrition produce the best yields.
Common problems
Hornworms, aphids, flea beetles, and Colorado potato beetles. Powdery mildew late in the season. Blossom drop in cool temperatures. Plant sprawls — stake or cage for neatness and air circulation. Very frost-sensitive.
When to harvest
The papery husk turns from green to tan or pale gold and the fruit completely fills or bursts through the husk. The fruit inside should feel firm when you press through the husk. A tomatillo that has burst through its husk is slightly overripe but still usable. Do not harvest while the husk is still green and tight — the fruit is not yet ready.
How to harvest
Pull or twist the fruit from the stem — it detaches easily when ripe. Leave the husk on until ready to use (it protects the fruit). Harvest every few days during peak season. A single plant can produce enormous quantities. Two plants are needed for cross-pollination and good fruit set.
Storage & use
In their husks at room temperature: 1–3 weeks. Refrigerator in husks: up to 1 month. Remove husk and rinse before use. Freeze: remove husks, rinse, and freeze whole or roasted. The essential ingredient in salsa verde and green enchilada sauce. Tart and fruity flavor excellent in Mexican and Southwestern cooking.
Useful for growing tomatillo
A few things that make this one easier — chosen for this plant, not a generic list.
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