60 days to harvest
Organic Toma Verde Tomatillos are so abundant, so disease-resistant, so delicious! Every year we think we put enough salsa verde in the freezer to enjoy over the winter; every year we wish we wish we had more.
We’ve been saving our tomatillos for nearly a decade, selecting for early maturity as well as sheer abundance, never tiring of salsa verde in a thousand variations. There are so many ways to play with the flavors: Raw or roasted, coarsely chopped or pureed, with garlic and cumin, shallots and cilantro, grilled on kabobs or stuffed in roast chicken.
60 days to harvest
HEIRLOOM We love these exquisitely unusual tomatillos: Unwrapping each fruit is like unwrapping a gift! Long and narrow, Queen of Malinalco ripens from green to lemon yellow, just like a round tomatillo, and there are so many ways to play with the flavors: Raw or roasted, coarsely chopped or pureed, with garlic and cumin, shallots and cilantro, grilled on kabobs or tossed on tacos. Every year we think we put enough salsa verde in the freezer to enjoy over the winter; every year we wish we wish we had more. Thanks to our friends Michael and Marcia for sharing your love of food, art and organic Queen of Malinalco tomatillo seeds with us across the years!
Sow Seeds & Sing Songs,
& the whole Fruition Crew
Organic Toma Verde Tomatillo
Transplant Only: In early spring, sow indoors 2 seeds/cell thinned to the strongest 1. Transplant to 3-4” container once 2-3 true leaves emerge. Harden off (reduce water & temp 3-7 days) & transplant 1 week after last frost. Support like tomatoes. Harvest when fruit is plump & husk splits. Tart green fruits turn yellow & sweet. Store 2-4 weeks at 45F.
Sowing Date: Indoors early Spring Seed Depth:1/8 inch Days to Germination:5-9 Days to Maturity: 60 Plant spacing after thinning:2.5 feet Height: 4-5 feet
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