Mountain Pima Tomatillo
Mountain Pima Tomatillo
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Mountain Pima Tomatillo
(Physalis philadelphica formerly Physalis ixocarpa)
70 days — Generally grown as an annual, the plants are semi-sprawling bushes in structure and generally left unsupported. They are very productive throughout the gardening season until first frost kills them. The greenish-yellow to purple fruit of 'Mountain Pima' are smaller than other tomatillo varieties, averaging between 1/2 and 3/4 inches in diameter. They are named for the Mt. Pima region of Western Chihuahua, Mexico from where this variety originated.
Tomatillos are popular in Mexican cuisine and are traditionally used in salsas, picante dishes or as an ingredient in stews. They even make an interesting addition to salads. Tomatillos are fairly rare in supermarkets that don't cater to Hispanic customers. Click here for a recipe for traditional salsa verde.
Very easy to grow (similar to growing peppers and tomatoes). We have found that here on our farm in Oregon, if you are not thorough on your harvesting work, they readily self-seed and return year after year without becoming invasive. Each packet contains approximately 20 seeds.
Planting Instructions:
Days to germination – 5 to 14 days
Days to harvest – 70 days
Sow seeds indoors (do not direct sow into the garden), using sterile seed starting mix, 6 to 8 weeks prior to your last expected frost date.
Plant ¼ inch deep, water lightly, but keep moist until emergence. Optimal soil temps for germination is between 75 to 90°F. After emergence water as needed.
Full light and cooler temps (60 to 70°F) will help to prevent the seedlings from becoming too leggy. If plants become root bound before you can safely set them into the ground, transplant into larger pots.
Harden off plants before planting outside. Young plants are very susceptible to frost and sunburn damage. Avoid too much nitrogen. Water evenly but not in excess.
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