Purple de Milpa Tomatillo
The tomatillo that grows wild in Mexican cornfields. Very small (¾") purple-tinged fruits borne on 3-4' tall plants. Fruit typically does not burst through husk when ripe. Sharp flavor preferred by some cooks over other tomatillos.
- 70-90 days from transplant
- Purple-tinged fruits grow to less than 1 inch
- Plants grow to 3-4 feet
- Does not burst through husk when ripe
This variety works for:
- Fresh eating
Make sure to remove the papery husk on these fruits before storing them in the refrigerator.
Tomatillos are a key ingredient in green sauces and salsa verde. They can be chopped fresh and tossed in salads or thinly sliced and added to sandwiches. Adding them to salsas and other sauces that require cooking will enhance the flavor of the fruit.
Instructions - Culture is very similar to tomatoes. Sow seeds indoors ¼" deep. Transplant outdoors when soil has warmed. Plants are self- supporting, but sprawl over a large area. Cage or trellis when space is limited.
- Start Indoors: 6 weeks before last frost
- Germination: 14 Days
- Plant Outdoors: 24-36” Apart
- Light: Full Sun
Ratings & Reviews
Easy to grow and taste wonderful
These are small, tart, and prolific. We had never seen nor heard of this tomatillo variety before, but were completely won over by its flavor. They are insanely prolific, too! Got them into my Connecticut garden late, and honestly thought I’d lose them to a freeze before they were ready to harvest. Instead, they continued to grow and produce as the days grew cooler and shorter, and ultimately harvested 5 lb. In late October from as many plants. The only drawback to these is their size - because the fruit are about half the size of the green ones, they take twice as long to husk per pound. Not enough to keep us from growing them again, though! Do give them space to sprawl. The trellised vines were not as productive as the ones that spread, and spread, and spread(!) through the garden. No pests, either.