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Tomatillo
(Physalis philadelphica)
Wyatt Grindy


Classification




Genus: Physalis Species: philadelphica Family: Solanaceae ­ contains 102 genera and nearly 2,500 species, many of which are considered economically important food and drug plants Other Family Members: Potato, Tomato, Pepper, Tobacco, Deadly nightshade


Origin and Cultivation Geography


Origin: It is believed that this species originated in central Mexico, where presently both wild and domesticated populations may be found. The Aztecs first grew tomatillos as far back as 800 B.C. and they have been popular in Mexico and other Latin American countries for many years.





Before 1863, it was thoroughly naturalized and commonly growing in abundance in the far west of the United States near Los Angeles.
American growers named the fruit "Jamberry" and introduced it as a new fruit by Iowa State College in 1945. Tomatillos are grown as annuals throughout the Western Hemisphere, but most typically in Central America, and in Texas in the United States




Morphological Description


The Mexican husk tomato is highly self-incompatible (not self pollinating.)




The tomatillo grows to an annual height of 1.2 meters
The fruit is approximately 2.5 centimeters or more in diameter The number of fruits each plant has is variable, and the largest fruit spawn from the first flowers of the main branches The tomatillo fruit is enclosed in an envelope, known as a calyx or husk that stops growing before the fruit, allowing the fruit to split the calyx The fruit is large, round, sticky and varies in color from purple, to red, to yellow-green






Features of Cultivation


This species is not ultra-tropical but tropical and, like the tomato, is grown in summer in temperate regions. The plant needs full sun. It will grow in any soil suitable for tomatoes but not in wet situations.





The seeds are sown in a greenhouse in early April and transplanted to a field around May fifteenth to twentieth
These seeds germinate in seven to ten days, followed by the growth of the primary shoot





The first flower appears four to five weeks in, and the first fruit appears one week after that
By eight weeks, the fruit already has a diameter of 3 centimeters, and by eleven weeks, the plant has reached maximum fruit production




Plant Uses


Often consumed ripe, raw, and out of hand



Is a key ingredient to salsa verde, or the green sauce that you see in many Mexican restaurants
Many recipes for stewing, frying, baking, cooking with chopped meat, making into soup, marmalade, and dessert sauce





The fruit is often added to salads and curries, and is made commercially into jam in Australia
It contains a minimum of 14 potent anti-cancer compounds that have demonstrated the ability to halt and even dissolve aggressive tumors in animals.




Uses in North America by Native Americans


Historians have documented a long history of medicinal use of wild tomatillos by numerous Native American tribes The Omaha, Ponca, and Winnebago tribes used wild tomatillos to treat headache and stomachache and to dress injuries The Iroquois used it against sexually transmitted diseases The Lakota tribe used it to enhance appetite






Historical Facts


Staple crop for Aztec and Mayan societies earlier than 800 B.C. Grown extensively in California between 1930 to about 1939




Introduced to India in 1950
1952, seeds shipped to Bahamas, Puerto Rico, and Jamaica. Plantings were successful in the Bahamas and Puerto Rico, but there was not enough interest for further cultivation. Recently has been planted in Trinidad and Taiwan, and plants have fruited well in greenhouse culture in England.




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