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15x Tomatillo Verde Heirloom Seeds

15x Tomatillo Verde Heirloom Seeds

Easy to grow and very prolific, producing 2-3" round fruits, ripening to yellow-green. Tomatillos, a staple in Mexican dishes, are used for fresh or cooked green sauces. Unlike tomatoes, the tomatillo fruit is covered by a papery, lantern-like husk that splits open at harvest time. Fruits have a citrusy, tart and tangy lemon flavor when picked firm, bright green and big enough to fill the husk. After husks are removed, ripe fruits keep well for up to 2 weeks when stored cool. Plants grow vigorously to 3-4 ft. tall and wide. Note, these are open pollinator plants, so you will need at least two plants for a productive fruit crop!


All our garden seeds are hand-selected and packaged in resealable airtight bags (each bag is individually labeled), and for the current growing season. The seeds are from organically grown plants grown in Ojai, California.

All our tomatillo seeds are heirloom, open-pollinated, naturally grown, and Non-GMO.

All seeds are shipped in recycled paper envelopes.


    Since tomatillos have a long growing season, they can be started indoors up to eight weeks before the last frost date. Plant seeds 1/4 inch deep and space seedling 18-24 inches apart in rows set 3 to 4 feet apart when transplanting. Tomatillos also grow well in pots and can be planted in 5-gallon buckets.

    Tomatillos grow similar to a tomato. They like full sun and frequent watering. Adding a layer of mulch around the plants can help deter weeds and retain moisture. They also require staking or cages to support the plant and keep the fruits off the ground. If the plant isn’t staked and fruits weigh the plant down, slugs or snails are more apt to feast on the tomatillos. Tomatillos do best in soil with a pH of 6.0 to 7.0. Tomatillos cannot withstand frost, so if a late spring frost is forecasted, be sure to cover the seedlings with newspaper.
    To harvest:

    Tomatillos are ready to harvest when the green fruit fills out the papery husk. Similar to tomatoes, they can be harvested early and then left in a sunny window to further ripen. Before using the tomatillos after harvest, keep the husks on as this lengthens storage time. When you remove the husks, also wash the sticky substance from the tomatillo’s flesh.



    1 1/2 lb tomatillos
    1/2 cup chopped white onion
    2 cloves (or more) garlic (optional)
    1/2 cup cilantro
    1 Tbsp fresh lime juice
    1/4 cup water
    2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
    Salt to taste

    Pan roast tomatillo, onions, whole garlic gloves, and peppers in a hot pain with olive oil until garlic browns. Add 1/4 cup of water, cover pan until tomatillos can be easily crushed. Add the pan contents to a blender with the remaining ingredients and blend to desired consistency. Salt and pepper to taste!


    Ready to ship in 1-3 business days.

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