Tomatillo
Physalis philadelphica
Also known asMexican husk tomato · Husk tomato · Tomate verde · Miltomate
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 5–11 (winter low around -29°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: heavy. Thin-channel systems can't hold this crop.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 2 |
| flowering | 1 | 2 | 3 | 2.4 |
| fruiting | 1 | 2 | 3 | 2.8 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
- High transpiration. Regular reservoir top-ups needed during fruiting.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A productive, easy hydroponic crop for Mexican cooking. DWC, Dutch bucket, or media bed systems. EC 1.5-2.5 mS/cm. pH 5.5-6.5. Temperature: 18–28°C (warm-season; more cold-tolerant than tomatoes). Moderate to high light (DLI 16-25 mol/m2/day). Plants are sprawling and benefit from caging or staking. From transplant to first harvest: 65-80 days. Plant at least two individuals (from different seed sources) for cross-pollination. Harvest when the husk splits and the fruit fills the husk completely. The fruit should be firm and bright green (not yellowing, which indicates overripeness). Each plant produces 30-60+ fruits. For salsa verde: husk the tomatillos, roast on a comal or under a broiler until charred and softened, blend with roasted serrano or jalapeno, onion, garlic, cilantro, salt, and lime juice. The tangy, bright flavor of fresh tomatillo salsa is incomparably better than jarred versions.
Notable varieties
| Cultivar | Type | Days | Notes |
|---|---|---|---|
| Toma Verde | open pollinated | 75 | Standard green tomatillo, large 6 cm fruit, the variety most commercial salsa verde uses. Early and reliable. |
| Purple | open pollinated | 80 | Purple skin, sweeter than green types when fully ripe; works fresh-eaten or in salsas. Smaller fruit (3-4 cm) but more productive per plant. |
| Pineapple | heirloom | 75 | Small yellow fruit (1-2 cm) with a sweet pineapple-like flavor. Closer to ground cherry in eating quality; works for fresh dessert use rather than salsas. |