Can be eaten raw or cooked in a variety of dishes, particularly salsa verde.
OP. Tomatillos originated in Mexico where they were cultivated in the pre-Columbian times and played an important part in the culture of the Maya and the Aztecs. They are a staple of Mexican cuisine and can be eaten raw or cooked in a variety of dishes, particularly salsa verde. Like their close relatives, cape gooseberries, tomatillos are high in pectin. This variety is early maturing with an abundance of large bright green fruit on plants reaching 1m height. Harvest when fruit is plump and the papery husk has split, matures 90 days from transplant.
Sow in August into trays in a glasshouse. Keep soil temp above 18°C for ideal germination. Prick out when true leaves appear to 4cm diagonal spacing. Pot on to small pots to further develop roots. Transplant after last frost to 40cm diagonal spacing into fertile ground in direct sun.