How to Grow Tomatillos

Start seeds indoors about 4–6 weeks before the expected last spring frost. Transplant outdoors after frost danger has passed, the soil has warmed, and nighttime temperatures remain reliably above about 50°F.

Tomatillos thrive in warm weather and commonly begin producing about 75–100 days after transplanting, depending on the variety and growing conditions.

Sow seeds about ¼ inch deep in moist seed-starting mix. Provide warmth and bright light after emergence, then harden seedlings gradually before moving them outdoors.

Space plants about 3 feet apart, since mature plants may reach 3–4 feet tall and equally wide. Plant at least two seedlings near one another for dependable fruit set. Each flower contains both male and female parts, but many tomatillos only partially accept their own pollen and fruit more reliably when pollinated by another genetically distinct plant. Two seedlings from the same open-pollinated seed packet are generally different enough.

Choose a site with full sun and loose, well-drained soil enriched with finished compost. Tomatillos are vigorous plants, so balanced fertility is more useful than heavy feeding, which can produce excessive leafy growth.

Keep moisture steady during flowering and fruit development. Mulch after the soil has warmed to conserve moisture and suppress weeds. Cages or sturdy stakes help support the sprawling branches, while nearby flowers encourage the bees that move pollen between plants.

Choose a site with full sun and loose, well-drained soil enriched with finished compost. Tomatillos are vigorous plants, so balanced fertility is more useful than heavy feeding, which can produce excessive leafy growth.

Keep moisture steady during flowering and fruit development. Mulch after the soil has warmed to conserve moisture and suppress weeds. Cages or sturdy stakes help support the sprawling branches, while nearby flowers encourage the bees that move pollen between plants.

Tomatillos provide fiber, vitamin C, potassium, and smaller amounts of several other vitamins and minerals. Purple varieties also contain anthocyanin pigments.

Their bright, tart flavor works well raw or roasted in salsa verde, sauces, soups, stews, relishes, and marinades. Roasting or simmering softens the fruit and mellows its sharpness.

Tomatillos generally have few serious problems, though flea beetles, aphids, and Colorado potato beetles may feed on the leaves. Inspect plants regularly, remove pests by hand where practical, and maintain nearby flowers and undisturbed habitat for beneficial insects.

Generous spacing, crop rotation, clean beds, and watering near the soil help limit leaf spots and other diseases. Avoid growing tomatillos repeatedly where tomatoes, peppers, eggplants, or potatoes recently grew because these crops share the nightshade family.

Tomatillos are annual, insect-pollinated plants. Varieties can cross with one another, and many plants set seed more reliably when pollen comes from a genetically distinct plant rather than from their own flowers.

Save seed from several healthy, true-to-type, open-pollinated plants. Grow only one variety nearby or provide generous isolation if preserving varietal purity. Allow selected fruit to become fully ripe and softer than fruit picked for cooking.

Scoop the seeds and pulp into a container with a little water, allow them to ferment briefly, then rinse away the pulp and floating debris. Spread the clean seeds thinly, dry them thoroughly, and store them in a labeled, airtight container in a cool, dark place.

• Plant at least two seedlings for more dependable fruit set.
• Give each plant plenty of room to branch.
• Cage or stake plants before they begin sprawling.
• Keep pollinator-friendly flowers nearby.
• Gather ripe fruit regularly, including those that fall.