SVI 100 Toma Verde Tomatillo Seeds for Planting (Physalis ixocarpa) – Mexican Tomatillo Salsa Verde Favorite, Prolific 2–4oz Tomatillos – Heirloom

SVI 100 Toma Verde Tomatillo Seeds for Planting (Physalis ixocarpa) – Mexican Tomatillo Salsa Verde Favorite, Prolific 2–4oz Tomatillos – Heirloom

Prolific Harvest: Toma Verde heirloom seeds set 2–4 oz fruits and about 1 lb per plant; USDA 3–10; perfect for salsa verde, fresh tomatillos, and sauces in a home vegetable garden. Easy Start Indoors: sow tomatillo seeds 1/8 inch deep; sprouts in 5–9 days; start 4 weeks pre-frost; thin to 1; pot 3–4 inch; transplant after frost; full sun, 2.5 ft spacing – Physalis ixocarpa vegetable seeds. Vigorous Plants: upright, bushy plants reach 4–5 feet; these heirloom seeds tolerate dry soils & cool nights; physalis seeds also are disease resistant; trellis early for heavy sets. Harvest & Store: pick when the papery husk splits; tart green fruits turn yellow & sweeter if left; stores 2–4 weeks at 45°F; about 60 days to harvest – tomatillo salsa garden seeds. Culinary Favorite: make salsa verde, roast or grill tomatillos for tomatillo verde; canning: boil 10 min, leave 1/2" headspace, add 1/2 t salt + 1 t lemon juice – mexican tomatillo seeds in own home garden. Toma Verde Tomatillo seed packets (Physalis ixocarpa), also called as tomatillo seeds for planting, tomatillo verde, physalis ixocarpa, physalis seeds, tomatillos, semilla de tomatillo (semilla de tomatillo verde), tomatillos seeds, rarely ground cherry - the classic source of bright, tangy salsa verde. Tomatillo seeds grow upright, bushy plants in full sun that set glossy green fruit inside papery husks. Fruits average 2–4 oz and plants yield about 1 lb each, so even a compact vegetable garden can supply roasting, grilling, canning, and sauces. Tomatillo plant tolerates dry conditions and cool nights. Start indoors 4 weeks before your final frost. Sow two seeds per cell at 1/8 inch deep; thin to one seedling. At 2–3 true leaves, pot up to 3–4 inch containers, harden off 3–7 days, and transplant one week after frost. Space 2.5 feet apart in fertile, well-drained soil; provide full sun and trellis early like tomatoes. Germination takes 5–9 days. Expect about 60 days to harvest from transplant. As fruit matures the husk tans and splits; a slight tacky feel is normal and signals peak flavor. In the kitchen, use tomatillos fresh for a crisp, citrusy bite or roast with onions and chiles. Make salsa verde or tomatillo sauce; left longer, fruits turn yellow and sweeter for eating. For canning, remove husks, rinse, and boil whole 10 minutes; pack hot with 1/2″ headspace and add 1/2 t salt plus 1 t lemon juice or vinegar. Properly harvested fruits store 2–4 weeks at 45°F. Whether you’re planting raised beds, garden rows, or containers, these seeds for planting vegetables deliver dependable yields. Plants reach 4–5 feet with an upright habit; trellising improves airflow and eases harvest.