Tomatillo

(Physalis philadelphica) Tomatillos were grown by the Aztecs and are still popular in Latin American and Mexican dishes. Harvest the small 1-2 inch fruits when green or just turning yellow. Tomatillos should be husked and then may be used fresh (especially in salsas), roasted, or in cooked dishes like enchiladas. Plants are bushy and may need caged/staked for support. 2-3 feet. Most/full sun. 20+ seeds