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Tomatillo


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Tomatillo



Tomatillo

CULTURE: Sow indoors 4-5 weeks before transplanting out (1-2 weeks later than tomatoes) and grow without support. Plants grow big, and if unpruned, should be spaced 2-3' apart. Tomatillos ripen fruit early, and are adapted North and South. Harvest when the fruit is plump and papery husk splits. Fruits store 2-4 weeks at 45F (7C).
SEED SPECS: SEEDS/OZ.: 16,000-20,000 (avg. 17,500).
MINI: Avg. 40 seeds.


Tomatillo


THE BENEFITS OF TOMATILLO

Tomatillos, or little tomatoes as the name suggests, are indeed distant cousins of the much favored vegetable, tomato. This tangy-citrus fruit is usually associated with Mexican cooking and is genetically related to Cape Gooseberries. This small green tomato like fruit, with papery husk around, is particularly found in specialty vegetable departments, though they are native to Mexico and are an integral part of most Mexican cuisines. Also known as husk tomato, jamberry, husk cherry and Mexican tomato, this fruit can be easily incorporated in any recipe to add tanginess. Tomatillos are rich in vitamins and minerals and are considered to be good for health. You can eat them raw or add to soups and salads for a tasty meal. They are usually green or yellow in color with light brown paper like husk. However, some parts of tomatillo plant contain toxins and should be avoided. Read on to know more about tasty tomatillos.

Nutrition & Health Benefits of Eating Tomatillo

  • Tomatillos are a rich source of vitamins C and K, lycopene, potassium, flavonoids and folate and are known to have anti-cancer properties.
  • Tomatillos are much loved for their tangy flavor and make for an excellent addition to raw soups and yummy salads.
  • Because of their lemony flavor, they are the most preferred ingredients in Mexican dishes such as Salsa Cruda, a fresh salsa dish, as well as Salsa Verde, a cooked green sauce used in many Mexican dishes.
  • Tomatillos contain a pectin-like substance that is used to improve the consistency of sauce or salsa.