(Physalis ixocarpa) Also called “husk
tomato,” for the paper-like calyx or husk
that encloses each fruit. They are grown
about like tomatoes, except that they are
seldom staked; they do tend to be a bit faster
from seed than most tomatoes, and a little
more tolerant to cold weather. Tomatillos
are used in fresh salsas, and cooked in any
number of sauces, including Mexican-style
(Physalis ixocarpa) Deep green fruit; a standard, richly flavored type....
(Physalis ixocarpa) Beautiful purple fruit, large size. Many are a bright...
Here’s another variety collected by Jere Gettle on his 2005 trip to Central...
80 days. Large green fruits ripen eventually to cream. At 3 ounces, the...
83 days. This special selection of Tomatillo yields large, apple-green...
70 days. A flavorful tomatillo that is 1 inch in diameter, being green...
60 days. A Polish twist on an old Mexican staple