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Tomatillos / Physalis philadelphica
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  • Tomatillos / Physalis philadelphica
  • Tomatillos / Physalis philadelphica
  • Tomatillos / Physalis philadelphica
  • Tomatillos / Physalis philadelphica
  • Tomatillos / Physalis philadelphica
  • Tomatillos / Physalis philadelphica

Tomatillos / Physalis philadelphica

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Physalis vegetable for the vast majority of residents of the post-Soviet space is an unknown "beast" that is not clear how to cook! But for Mexicans, this is an ordinary vegetable, without which it is impossible to cook a traditional dish - green salsa.

In addition to tomatillo salsa, you can make delicious chutneys and make jam. And you can also make delicious candied fruits from physalis fruits if you soak them in syrup and dry them. In general, there can be a lot of options for salty and sweet dishes, the main thing here is to connect your culinary imagination.

Physalis vegetable is very unpretentious. It can grow on any soil, it is not very picky about watering. But it does not withstand frost at all and loves heat very much, but even in open ground it gives good yields without any care (only without strong weed thickets). To get a full crop, tomatillo is grown through seedlings. Seeds should be sown from April. More information about growing physalis can be seen in the video at https://youtu.be/5uK9_I2215o

Tomatillo fruits can be stored fresh for quite a long time, several months, in a dry, cool room, and cooked as needed. Theoretically, the fruits should ripen, but in practice I did not notice this. Green fruits are not a problem, because. Basically, they are still subjected to heat treatment. But the ripe yellow fruits that have ripened right on the plant are very tasty and pleasant to eat fresh.

Seeds in a package about 20 pcs. Seed collection 09/2022.

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