How Do You Plant Tomatillo?

Growing Tomatillo: A Guide to Planting These Tangy Beauties

Tomatillos are like the quirky, tangy cousin of the tomato—equal parts fascinating and useful. If you’ve never grown them, you’re missing out on a plant that’s as fun to watch grow as it is to eat. But here’s the thing: they’re not tomatoes, no matter how much they look like them. Treat them as their own thing, and they’ll reward you handsomely.

Start With the Right Seeds or Plants

The first step to growing tomatillo is getting your hands on good seeds or starter plants. Go for varieties like ‘Toma Verde’ or ‘Purple Coban.’ The latter has a striking color and a slightly sweeter flavor.

Whichever you choose, remember this: tomatillos need *company*. They’re not self-pollinating, which means you’ll need at least two plants for fruit. Forget this step, and you’ll end up with a gorgeous, flower-covered plant—and zero tomatillos.

Timing and Location Matter

Tomatillos love warmth. Plant them outside only after you’re sure frost won't come sneaking back. I usually wait until nighttime temps hover consistently above 50°F—no exceptions.

Pick a sunny spot. These guys are solar-powered and thrive in full sun. Six to eight hours minimum is the standard, but more doesn’t hurt. Make sure your soil drains well. Treat them to a rich mix of compost, and they’ll thank you by growing like wild.

Planting the Right Way

If you’re starting seeds indoors, plant them 6-8 weeks before the last frost date. Transplanting? Space them about 18-24 inches apart. These plants sprawl, and trust me—you don’t want an overcrowded mess mid-season. Use tomato cages or stakes to keep them upright and happy.

Bury them deeply when transplanting, just like you would a tomato. Roots will sprout along the buried stem, making the plant sturdier and more drought-resistant. Give them a really good soak after planting. Then, don’t water again until the soil starts to dry out; they hate sitting in puddles.

Care Tips to Keep Them Thriving

• Watering: Deep and consistent is the name of the game. About an inch of water per week is perfect. If you live somewhere hot, you may need to step it up during the height of summer.
• Fertilizing: Less is more. Overdo it, and you’ll grow a jungle of leaves instead of fruit. I like to side-dress with a slow-release organic fertilizer about halfway through the season.
• Mulching: Toss down a layer of mulch around the base once the soil warms up. It keeps the roots cool, locks in moisture, and smothers weeds before they even get the chance to pop up.

What to Watch For

Tomatillos are generally low-maintenance, but pests and diseases can still sneak in. Flea beetles love nibbling the leaves early in the season. A simple row cover works wonders against those guys. Later on, keep an eye out for aphids or spider mites. A good spray of water or insecticidal soap usually sends them packing.

Caught early, pest issues rarely ruin a tomatillo crop. A little vigilance goes a long way.

Harvesting: The Fun Part

Here’s where it gets exciting. Tomatillos are ready to pick when their papery husks dry out and split open slightly. The fruit inside should be firm and fill the husk completely. If it’s squishy, you waited too long.

Don’t rush the process; unripe tomatillos are bitter and lack that signature zing. The plants are prolific, so prepare yourself for a bounty. One year, I planted six, and by August, I had more salsa verde than I knew what to do with.

A Few Final Tips for Growing Tomatillo

• Plant them far from corn. Corn earworms love tomatillos just as much as they love corn, and the last thing you want is to give them easy access to both.
• Don’t skip the pruning. Trim back any crazy runners to keep the plant focused on fruit production.
• Save the seeds! If you find a variety you love, let a few fruits overripen, scoop out the seeds, and dry them for next season.

Growing tomatillo isn’t rocket science, but it does reward patience. If you’ve got a sunny spot and a little time, you’ll soon have these papery gems gracing your garden. The first time you whip up a batch of homemade salsa verde, you’ll know it was worth it.

Having only experienced the joy of having homegrown tomatillos for the past few years, I can confidently say that I've had great success with the crop without too much extra effort. It's a little like nurturing a slightly more temperamental but more exciting version of a tomato, and I can think of no better way to add a unique flavor to your cooking. Planting tomatillo is a wonderful and rewarding endeavor for any enthusiastic gardener, and I highly encourage everyone to give it a try.