Tomatillo – Toma Verde Seeds

$2.50

Tomatillo – Toma Verde Seeds

Have you ever seen a fruit with its own wrapper? The tomatillo grows with its very own in the form of a papery husk! Peel back the husk to unveil the plump green/yellowish fruit . Enjoy in salsas both raw and roasted.

Approximate amount of seeds per pack: 30

Categories: , .

When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Germination: 7-14 days  

Days to Maturity: 80

Preferences: moderate water, full sun, very well-draining soil

Growing Information:

  • Planting: Start your seeds indoors about 6-8 weeks before the last frost. Sow seeds ¼ inch deep. When seedlings are 4″ tall, transplant them in larger pots. Prepare young plants for garden life by placing them outdoors in a shady spot after last frost to let them acclimate to their new home. Transplant seedlings to your garden when they are 10 inches tall, spacing 2 feet apart as plants will sprawl.
  • Care: Plants are bushy and may need to be caged/staked for support.
  • Harvesting instructions.  Harvest when fruits are green or just barely turning yellow.
  • Special Instructions/Tips: Tomatillos are not self pollinating so in order to produce fruit you will need two or more plants.

Fun Facts:

  • Tomatillos were grown by the Aztecs and are still popular in Latin American dishes today.
  • SImilar to the closely related tomato, tomatillos are a good source of vitamin C.
  • Husk your tomatillos and then enjoy them both  fresh (especially in salsas), roasted, or in cooked dishes like enchiladas.

• Tomatillos were grown by the Aztecs and are still popular in Latin American dishes today.

• Similar to the closely related tomato, tomatillos are a good source of vitamin C.

• Husk your tomatillos and then enjoy them both fresh (especially in salsas), roasted, or in cooked dishes like enchiladas.

Tomatillo Chicken
2 pounds tomatillos (husks removed), washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces
Salt and ground pepper
2 jalapenos, chopped (optional)
½ medium white onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy (optional), rinsed and drained
½ bunch cilantro, chopped

Directions: In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate. Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.

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