TOMATILLO FROM MEXICO AB
Physalis ixocarpa
RécolteConseils de semis
Cycle de vie : annual
Durée de levée : 10 to 20 days
Température de levée : 20°C
Technique de semis : on the fly
Profondeur de semis : equal to the seed size
Contenants de semis : in terrine
Conseils de culture
Description
The Mexican tomatillo (Physalis ixocarpa) also called Mexican physalis is a fruit native to Mexico.
The Mexican tomatillo produces the largest fruits of all physalis species. It is hardy and produces beautiful fruits weighing 60 to 100 g with firm, dense, and tangy flesh.
Mexican tomatillos can be eaten cooked with Bredy-Mafana, zucchini, eggplant, thyme, bay leaf, and tomatoes.
How to successfully sow Mexican tomatillos
Sow at the end of April in pots in a greenhouse heated to a constant 20°.
Tomatillo planting
Plant the seedlings 12-15 cm apart in rich, loose, healthy soil, in a sunny, wind-sheltered location, when frost is no longer a risk.
Keep 70 cm between rows and 50 cm between rows. Place stakes in place before starting planting. Watering.
Install mulch at the base to keep it cool.
Interview
It is possible to remove the suckers to encourage fruiting.
Watch out for snails and slugs.
Harvesting tomatillos
Harvest from mid-August until frost.
To know when to harvest the fruits, you need to watch the calyx surrounding the fruits; it should be dry and starting to burst.
