Green tomatillos are a key ingredient in many Mexican recipes. It is either sour tasting or sweet tasting depending on its ripeness.
Annual plant of almost 1m with a tiny edible tomato surrounded by a brown husk which splits up when the fruit is ripe. Yellow flowers and green lobbed leaves.
When eaten raw it is sour tasting and its flavor is very specific. But when cooked it loses its sour tasting becoming more flavoured. The fruit contains A, C and K vitamins as well as mineral salts such as calcium and iron.
Direct sowing with temperatures of 18ºC night and 25ºC day. Lightly cover the seeds and maintain the humidity until germination is completed.