Toma Verde Tomatillo, Heirloom Seeds

Toma Verde Tomatillo, Heirloom Seeds — The Early-Maturing Salsa Verde Classic, Large Flat-Round Green Fruits, Bright Tangy Flavor, Heat & Drought Tolerant, Heavy Producer, 70 Days

Toma Verde (Physalis ixocarpa) is the go-to tomatillo for salsa verde — and one of the most reliable, adaptable tomatillo varieties available. Early-maturing at 70 days, it produces abundantly across a wide range of climates, tolerates heat and dry spells once established, and sets fruit heavily when two or more plants are grown together. Large, flat-round green fruits fill their papery husks and burst through when ripe, with a bright, tangy, lightly sweet flavor that is the backbone of traditional Mexican and Southwestern green sauces. A staple of the authentic kitchen garden. 70 days.

Why Grow Toma Verde?

• Early maturing at 70 days — one of the fastest and most productive tomatillos available
• Large, flat-round green fruits — bright, tangy, lightly sweet flavor; the classic salsa verde variety
• Heat- and drought-tolerant — adapts well to hot, dry climates; a proven Southwest performer
• Heavy producer — prolific fruit set when cross-pollination is ensured with 2+ plants
• Disease-resistant — adaptable to different climates with strong field performance
• Container, raised bed, and field capable — versatile for any garden size
• Open-pollinated heirloom — save seed year after year

⚠️ Two Plants Required for Fruit Set

Tomatillos cannot self-pollinate — you must grow at least two plants (any tomatillo variety) for reliable pollination and good yields. A single plant will flower but produce little to no fruit. This is the most common reason tomatillos fail to produce. Plant two or more together and yields will be abundant.

In the Kitchen

Toma Verde is the foundation of countless Mexican and Southwestern dishes. Blend raw husked fruits with serrano peppers, garlic, onion, and cilantro for classic fresh salsa verde. Roast fruits under the broiler until charred and blistered for a richer, smokier roasted salsa verde. Simmer into enchilada verde sauce or chile verde braising liquid. Can or freeze for year-round use. Use in guacalillo — the tomatillo-spiked guacamole that is an excellent alternative to standard guacamole. Stir into soups, stews, and braises for brightness and body.

Pest & Disease Notes

Scout for flea beetles (tiny holes in leaves), aphids, and hornworms. Provide good airflow and avoid overhead watering to limit powdery and downy mildew. Stake or cage plants to keep fruit off the soil — this reduces rot and makes harvesting significantly easier.

Growing Notes

Start 4–6 weeks before last frost or direct sow indoors after frost when soil warms to 70°F. Sow ¼ inch deep. Transplant after all frost danger has passed in full sun, spacing 18–24 inches apart in rows 24–36 inches apart. Grow at least two plants for pollination. Stake or cage as vines sprawl — keeps fruit clean and harvesting easy. Keep evenly moist and mulch to conserve water. Harvest when husks dry and turn tan, splitting open as the fruit fills and pushes through — slight skin stickiness is completely normal and indicates ripeness. Refrigerate briefly or process into salsa and sauces soon after harvest.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.