Purple Tomatillo
Mexican Strain Tomatillo is a classic variety that brings authentic flavor to the summer garden, maturing in just 65 days from transplant. This cultivar produces the characteristic papery-husked fruits that define tomatillos, thriving in full sun with consistent moisture and warm growing conditions. Rich in phytochemicals and flavonoids that surpass tomatoes in mineral density, these small fruits pack surprising nutritional punch alongside their bright, tangy taste. Plant them 18 inches apart in soil with a pH between 6.0 and 7.0, and you'll have a productive harvest by midsummer.
Full Sun
High
?-?
?in H x ?in W
Annual
High
Hover over chart points for details
Mexican Strain Tomatillo delivers genuine tomatillo character in a relatively compact timeline. The fruits themselves are more nutrient-dense than tomatoes, loaded with unique phytochemicals and flavonoids that make them a nutritional standout. What sets this variety apart is its reliability and authentic flavor profile that makes it ideal for salsa verde and fresh preparations. The husk-enclosed fruits store well in cool conditions, extending your harvest well beyond the growing season.
Mexican Strain Tomatillos are a staple for preparing fresh salsa verde, where their bright acidity and firm texture shine. The fruits can be used raw or roasted to develop deeper, more complex flavors. Their mineral-rich composition and unique phytochemical profile make them valuable beyond simple preparations, suitable for sauces, preserves, and any dish where you want authentic tomatillo flavor.
Sow seeds in trays 6 to 8 weeks before your anticipated transplant date. Once the first set of true leaves appears, transplant seedlings into 3 to 4 inch pots. Provide strong light and maintain cooler temperatures between 60°F and 70°F to prevent plants from becoming leggy and weak.
Transplant seedlings outdoors after your last frost date when soil has warmed and night temperatures stay around 55°F or warmer. Space plants 18 inches apart with 3 inches between rows. Harden off plants gradually by exposing them to outdoor conditions over several days before final planting.
Direct sowing is not recommended for Mexican Strain Tomatillo.
Harvest fruits when the papery husk has dried and folded back to reveal a plump, firm tomatillo inside. The fruit should feel substantial and weighty, not soft or watery. Mexican Strain Tomatillos will be ready 65 days after transplant. Pick them promptly, if left on the plant too long, the fruits become watery and soft, losing the firm texture that makes them ideal for salsas and fresh preparations.
Enter your ZIP code to see a personalized growing calendar for this plant.