Toma Verde is a favorite variety because of its earlier maturation and exceptional sweetness: it tastes like a cross between a Lemon, a Pineapple and a Tomato! This dependable, prolific variety also produces larger size fruit than others, up to 2” in diameter. Underneath its papery husk, Toma Verde is deep, bright green. As it ripens, its verdant green color pales to a less intense, slightly soft green color with an almost golden blush.
There are so many ways to play with the flavors: Raw or roasted, coarsely chopped or pureed, with garlic and cumin, shallots and cilantro, grilled on kabobs or stuffed in roast chicken.
To help manage Toma Verde’s enthusiastic, rangy, semi-determinate growth, surround each plant with a large Tomato cage, or even better, a three-foot diameter cage made of reinforcing wire. They develop into bushy, sprawling plants that measure between three and four feet across. I love Toma Verde in Roasted Tomatillo Salsa Verde (it freezes well for use all winter in fajitas and quesadillas). Also love to grill them quartered and brushed with extra virgin olive oil on skewers as a side with grilled steak or chicken. (Remove the husk only when you're ready to use the fruit. Don’t be surprised to find that once the husks are removed, the skin may be sticky and need to be rinsed in cold water.)
~ sowing ~
***You will need to grow at least 2 tomatillo plants in order to get fruit, as they must cross pollinate each other. ***
Start the seed indoors 6-8 weeks before the last frost of spring, sowing the seeds in a flat 1/4" deep and 1" apart. Keep the temperature at 70-75 degrees F until germination, as well as providing adequate light in a sunny window or under a grow light; keep the soil moist, but make sure drainage is adequate. When the second set of leaves emerges, transplant the seedlings into individual pots; bury the stems up to the lowest set of leaves to grow strongly rooted plants. A week before planting the seedlings outside, begin exposing them to the weather during the day to harden them; tomatoes cannot endure cold weather, and should not be transplanted outside until all threat of frost has passed. When the soil temperature reaches at least 70 degrees F, plant the seedlings in full sun and very rich soil; once more, bury the entire stem up to the lowest set of leaves.
When to Sow Outside: 2 to 4 weeks after your average last frost date, and when soil temperature is at least 60°F.
When to Start Inside: RECOMMENDED. 4 to 6 weeks before your average last frost date. Ideal soil temperature for germination is 80° – 85°F.
Days to Emerge: 10 Days
Seed Depth: ¼"
Seed Spacing: A group of 3 seeds every 18"
Row Spacing: 36"
Thinning: When 2" tall, thin to 1 every 18"
~ growing ~
Tomatillos grow best in hot sun and well-drained, somewhat rich soil. This plant should be provided with a trellis or support, since this protects it from various pests and diseases in connection with too much soil contact. Put the supports in place before the seedlings develop vines. As the vines begin to grow, tying them to the support helps their development. Since temperatures below 55 degrees F can damage production, protect the plants if temperatures drop. A thick layer of mulch helps conserve moisture and control weeds; water the plants once a week, but avoid getting the leaves wet.
~ Harvesting ~
Gather the tomatillos as soon as the fruit as filled out the husk, but before the husk splits open. Tomatillos can be stored in their husks for 2-3 weeks in the refrigerator, and also freeze well after being husked.
