Tomatillo Mix

This colourful and productive mix of green and purple tomatillos is an excellent addition to any kitchen garden. Grown for their unique tangy flavour and crisp texture, tomatillos are the essential ingredient in salsa verde and other Mexican dishes. The small fruits form inside decorative papery husks and ripen to a juicy burst of citrusy brightness. The compact bushy plants grow to about 50cm tall and can be harvested steadily throughout the summer.

Where Can You Grow Tomatillo Mix?
Tomatillos thrive in Zones 4–9 in full sun and well-drained soil. They prefer warm weather and benefit from staking or caging to support heavy fruit production. Best results come from growing two or more plants together to encourage pollination.

History and Historical Uses
Native to Central America and a staple in Mexican cuisine for centuries, tomatillos have been cultivated since pre-Columbian times. They are used in salsas, sauces, and stews and are valued for their ability to store well, ripen off the vine, and develop complex flavour when cooked.

Canadian Zone Information
Zones 8-9: Direct sow after last frost or start indoors for early harvest.
Zones 5-7: Start indoors 4–6 weeks before last frost and transplant when soil has warmed.
Zones 3-4: Grow in containers or greenhouses for best yields; start early indoors.

How to Grow and Harvest Tomatillo Mix
Planting: Start seeds indoors 4–6 weeks before last frost; transplant outdoors 45cm apart.
Watering: Keep soil evenly moist, especially during fruit set.
Harvesting: Pick fruits once the husk has filled out and begun to split.
Maintenance: Grow at least two plants for cross-pollination; provide support to keep fruit off the ground.

Seed Saving Tips for Future Supply
Let Fruit Ripen: Allow fruit to mature fully on the plant.
Extract Seeds: Scoop out seeds, ferment in water for 2–3 days, then rinse clean.
Dry and Store: Spread on a paper towel to dry completely, then store in a cool, dry place. Seeds remain viable for 4–6 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)