I HIGHLY recommend roasting the tomatillos under the broiler until slightly blackened before adding to the blender with onion, garlic, serrano chilis, lime juice, and salt. So much more flavor this way! For a creamy texture, try avocado too.
Hi Charles, here an Spanish follower from south of Spain. My wife is Mexican and as a result of that we starting to grow tomatillos here. They grow like crazy here, and my wife prepare amazing mexican salsas.
Most important piece of growing info is that they need 2 plants for pollination. I grew them in the UK and they were meh. I moved to France and boy the difference is amazing. Go for the yellower varieties, they are stunning.
@@CharlesDowding1nodig I grow mine in the polytunnel for the heat (rainy ol' Ireland here). Made the mistake of planting 6 (had no idea how much a plant produces, lol), was obviously good for pollination but way too much fruit. This year I restricted myself to two plants and they are laden with fruit. I will try a variety of salsas
Tomatillos are a great thing to grow. I find they are very forgiving, can handle our Midwest heat and humidity, and they are so simple to freeze a prolific crop for winter use. I can grow them at our weekend lake house where they don’t get regular loving care because the fruit is not susceptible to pests and can stay on the vine (or drop to the ground) for a period of time and still be great for harvest. Harvest continues until frost. During the winter we use the frozen fruit to make delicious chili verde. Just wish I had as much luck growing the poblanos for said chili! Yes, the volunteer plants show up where ever you may have dropped fruit. And I agree that I’ve seen strangely different plants come from the same seed packet, but the fruit is all good. We haven’t tried a salsa, but the recipe you made using the roasted tomatoes and tomatillos looks awesome and I will give it a try. Thanks for doing this video. I’m the only gardener in my family that has done tomatillos so I didn’t have any experience with which to compare.
Thank you for sharing this very useful information. Especially about how they can thrive with neglect! A pretty useful food resource and good luck with that recipe
I grew tomatillos last year, not knowing what to expect, and I was astounded at how many fruits I got! Most were in pots, but I planted one in the veg patch, and it grew and grew and grew. I love the sour, zingy taste. I dry-roast them in a griddle pan with garlic, onion and tomato, then pound in a pestle and mortar, and it's just superb. This year's crop is starting to fill out, too - hopefully get another decent stash this year.
Tomatillos are amazing, I have had so many of them come from such a limited amount of plants... But what makes them amazing is that they have not gone bad just sitting on the counter in my house for months and months and months... They Are Truly Amazing.
My tomatilloes were so abundant last year I didn't grow any this year. I still have bags of them in the freezer. I roast the tomatilloes in the oven with onion and jalapeno to make salsa, and can it to enjoy year round... so delicious!
We love our tomatillos! It took a season to figure out that we needed two plants in proximity or else they don't pollinate and set fruit. But now that they have, they volunteer all over the place!
Very timely video, thank you Charles! My tomatillos in pots have done well this year, and I've been dreaming of making some salsa verde, so I'll give your recipes a go! I made a delicious pico de gallo a couple of weeks ago, with raw tomatillos, onion, chilli, lime and coriander, highly recommend trying that to anyone growing them this year.
Wonderful! I cooked up garlic, onions, peppers, tomatoes, eggplant, oregano, and basil in a pan with olive oil ten puréed it for a delicious winter soup. I’m freezing it for a taste of garden on a snowy day.
Well, I tried celeriac then Jerusalem artichoke following videos of yours, its time for yet something else new to me! I'm just amazed that I've reached my great age without ever having tried all these vegetables and fruits.
Yes, indeed, they do self-seed! I've planted green and purple tomatillos with great success. They sprawled everywhere as you suggest, and I've had volunteers every year since. By the way, this is in zone 3.
This is my 1st year finally getting to grow these beauties and I'm so excited to try them out in some recipes. I was so blessed for the lord to give me volunteer husk tomato last year after a fail on my seedlings dying...and this year they are growing everywhere lol. I would not mind tomatillos doing the same thing. God bless!
Love this video. Planted a single plant in zone 8b, and already pulled 6.5 lbs of fruit off it. I didn’t support the plant, not expecting it to get so big, but after the first harvest, I staked the main branches. Great fruit to grow for a small garden! I smoked them, and then blended with smoked habanero powder from last year, cilantro, lime juice, and sugar. Makes an excellent hot sauce for eggs, Mexican food, grilled meats, etc.
@@CharlesDowding1nodig I’m not exactly sure what variety I grew, so that may play a role in pollination. I just picked up the transplant on a whim at the local nursery - glad I did!
Lovely. Well done Charles. We had some problems with Rosada, Brandywine types and splitting. I tried to up the Boron levels and this seems to have stabilised the calcium so that it can keep up with the fast growing fruit. I will try to add more Ca to the bed preparation and time the Boron application a little better next year.
I love tomatillos. Some gardeners say to let them ripen and fall off, some say let them from until they split the husk on their own. I find they are sweeter when fully ripe.
Just a tip on the pronunciation, it's actually tom-a-T-yos. Native to Mexico, the "ll" combination is pronounced as a "y" sound. And they are delicious! I agree!
Always learning new things from you, tomatillo might be hard for my climate but hearing it adds great texture to salsas has my ears pricked right up, thanks for sharing
I’m sat here eating tomatillos with my breakfast (they fry up beautifully as part of a cooked breakfast) as I watch your video👍 We’ve grown them for about 7 or 8 years now and they’re extremely productive, especially in a polytunnel where they can take over if you’re not careful. Folk should beware that they don’t self pollinate so you need at least 2 plants if you want fruit. Not sure what variety we grow (our first seeds were a gift and we always sow on from collected seed). Ours taste like a delicious cross between tomato and green apple. They can be eaten at any stage, they’re sharper when less ripe but perfectly edible and got to add an edge to a salad.
I love this so much. I have never grown tomatillos .. but im going to have to now! I also love reading all the great comments from your viewers, so many useful insights. Thanks all!
Interesting. The red tomato salsa reminds me of cold soup to me too. lol. Your gardens are so lush and bountiful. A+ for your onions. Thanks for sharing. Now I've got to look for a red tomato cold soup recipe. Be blessed Charles.
Mr. Dowding, your video was perfect timing! I was wondering about this lovely plant and how to best try and grow it, first year planting. I knew enough to plant two, that was about it. I had no idea how much they'd take over! 😳😂 In the southern states, I'm in Texas, we love our salsa verde and tomatillo sauces for enchiladas. We say it differently than you handsome Brits The Hispanic culture pronounces their double LL's as a y. Our heat has been over the top (100 degrees or higher- since June) so I haven't gotten much so far and everything is quite small, may be a too much shade issue. Thank you for the salsa ideas.❤👍Your garden is stunning, as always.
LOVE my tomatillos which I've grown last 5 years. I find their taste very flexible. I have an abundance which I dehydrate (cut or pureed) and drop into foods from omelettes to stews all year along. And they now self seed in the garden each year.
I make green enchilada sauce with mine. Its wonderful. Its basically the same as your salsa except you cook all the ingredients and blend until smooth.leave out the lime though.
Great recipes if you don't want to eat with a whole meal just eat them with tortilla chips. I add salsa to everything from soup to even sandwiches haha. Just to add a bit of spiciness. I'm Mexican so we eat salsa with almost all our meals
I grow them in tomato cages. In August I begin thinning branches as with indeterminate tomatoes. In Sept. I stop all growth by trimming off blossoms and let the fruits ripen. This way I get fewer fruits but instead of masses of ping-pong balls, I have 3” solid fruits.
Wow this makes me look forward to my tomatillos! I'd like recommend a beautiful chilli thats a companion to the green citrus tommatillo flavour which is the serranno chilli. Blow torch all ingredients but especially the seranno and dont wash it off. Makes a great salsa
Hello Mr. Charles! Lo sigo hace tiempo gracias a Wini! Es bellísimo su huerto. Gracias por compartilo!! Hago una salsa muy parecida con el tomatillo, sólo que la cocino y la guardo en frascos para comer como dip. Queda espectacular!!! Saludos desde🇦🇷
Eso es tan agradable de escuchar, gracias. ¡Estoy impartiendo cursos de dos días en el jardín de Wini los días 30 y 31 de diciembre! Puede contactarla a través de mensajes en Instagram si está interesado.
I grew these one year in San Jose, CA, and I agree with all your observations. They grow like weeds and have decent yields. They taste somewhat disgusting in their natural state, somewhere between a green bell pepper and an unripe gooseberry, with a bitter aftertaste, but can be made into good salsa. I found cleaning them to be a little annoying, as they are covered with a soapy substance on the actual berries. But overall, I think they are worth growing because you can just stick them in and forget about them. Also, they withstand heat very well. They do sprawl, and its probably best to let them do that, because when I tried to stake them, the branches tended to break - the stems are brittle. There are green, purple and yellow varieties, and some are sweeter than others. One thing I should point out that you didnt mention is that these really do "like their mates" - you should plant at least 3 plants to get proper fruiting. One alone tends not to fruit much. Not quite sure why, I dont think its a male/female issue. But if anyone wants to try these, they should plant several. I would certainly not grow these as a main crop, like tomatoes or potatoes, but a small patch will add variety to the garden and to the harvest. I very much understand why they are grown so much in Mexico and have made their way into the cuisine. Simply, they grow like weeds in their hot climate, while maybe other plants would require more care and attention as the summer wears on. This past year I have tried a relative of theirs, the Pepino Melon - its a solanum that makes yellow egg-shaped and sized fruit with purple stripes that tastes, when ripe, somewhere between a cucumber and a canteloupe, with a little banana going on also. This forms a low bush, and I like that it is a perennial, and for me, even grew a fruit somewhere between Jan and March (I'm now in Sunnyvale, which is cold in winter but generally no frost, and the summer this year has been like a southeast England summer- cold enough to close the sliding door in the evenings). They can be propagated easily, like tomatoes, just leave in water a couple of weeks. So this is now about one year since I bought the first tiny plant, and I have about 12 fruit on the bush, but they take months to ripen. But, like tomatillos, low maintenance. So I suggest trying that also. I'm not sure about frost hardiness, but they do tolerate cold in winter, although they look a bit miserable. So, my guess is, wherever you might grow a peach or a fig - against a warm wall, or in a conservatory to overwinter. Here's a link describing them: goodlifepermaculture.com.au/growing-pepinos/
I think its because the high pressures are sitting over the midwest. The big climate change mess is that its changing patterns, not simplistically changing everywhere uniformly hotter. On the plus side, Ive had the best runner bean crops ever this year. Normally its just too hot. I do have a different approach to you on these beans - pick often, and you get continuous cropping of the most delicious green beans that you just cant get in the shops. Totally recommend you grow runner beans for your customers as green beans - if you can get them picked and eaten within the day. Here, we have hummingbirds pollinating them! But I'll never get the harvests my Dad used to get in Ireland when I was a kid. Just too hot here. But for the UK? Plant a 50-foot row and harvest daily. Huge crops, massive taste. @@CharlesDowding1nodig
I'm growing De Milpa this year too! They are very hardy, fast growing plants. They make delicious roasted tomatillo salsa. Check out Rick Bayless recipe for how to do it like they do in Mexico. One of the things I like the most about tomatillos is that they keep very well in the refrigerator for several weeks or more after picking them, so there's no rush to use them right away like so many other veggies.
There's one thing you can use tomatillos for: salsa verde, how you use the salsa Verde is where the creativity lies. I was forgetting you can use the ripe fruit as fruit xD. And as the content of a taco
Looks tasty, I recommend roasting the Anaheims over direct flame til all the skin is burned then wipe away the skin only eating the inner part for better flavor. Also The skins are rather hard to digest and can cause upset stomach when raw
Hi Charles, you peak my interest when you casually mentioned that you kept the Rosedale tomorrow alive by growing on side shoots, how do you keep them alive over winter?. Love your videos, especially through short and sharp ones. I'm growing reasonably successfully on your no dig philosophy. Thanks again.
That is correct Alan, it's Rosada. Take a side shoot in October, it will root and you need to keep it frost free, growing just slowly over winter so that you can plant it in the soil once last frost has happened
There are some very sweet and flavorful tomatillo varieties that folks like to eat straight from the plant…I can’t recall the name but they’re large and long and I think have ‘pineapple’ somewhere in the name. I have a tomato variety I am growing called Rose de Berne…I wonder if it’s just a different naming style for Berber Rose. They are just now ripening for me as well and SO packed with flavor. Definitely one I am going to keep growing.
I grew a couple of tomatillos the first year i had my poly, they just didn’t stop growing, I pulled them out and didn’t let them get to harvest! Now i know they can be grown outdoors…. Maybe ill give them a second chance next year!
We boil onion, garlic, peppers and tomatillos. Blend and add salt. Or roast the same ingredients and blend add salt. Cilantro is good with the boiled but not so much with the roasted ones. Also a red tomato with each recipe
how do you proceed with the planting of crops such as tomatoes, cucumbers, peas, beans, which require a deep trench for planting? How do you dig the hole when there is cardboard and grass underneath
I never make a trench, just cut a hole in the ground to the shape of a pot or potato. That can be through cardboard, but usually and especially for tomatoes, the cardboard has decomposed by then after 10 weeks from laying it.
In Mexico they are used before they burst their hull and before they go too soft. I have grown Purple de Milpa for some seasons and they do well outdoors in Germany. Last year I tried Queen of Malinalco (longer orange-coloured fruits) for the first time and it is actually acceptable for raw consumption (my chinese SIL prefers tomatillos to physalis actually). For a different use you can check out "fake guacamole" - I recommend this recipe: ua-cam.com/video/dPeeMj302HA/v-deo.html. Note that you won't learn the correct pronunciation of tomatillo in that video as they use the word "tomate" for tomatillos and "jitomate" for normal tomatoes though ;-)
oh mister charlyyyyy... esos tomatillos son perfectos para una buena salsa picante..el secreto es cocerlos con chile , cebolla pasarlo en un molcajete con 2 dientes de ajo y cilantro en fresco! unos totopos de maiz quedan perfecto😙
Hi Charles; I read your answer below about keeping tomatoes over winter, and it answered a question I've been curious about before, you mention you do this with your Sungold also. I have an image of a leggy, spindly thing barely clinging to life in a jar of green algae over winter, and I cant imagine how this would roar back into life in spring. Could you maybe make a video on this process sometime? I get the theory, but I'm guessing that seeing it in action might give some extra info. For example, would you retake cuttings from the overwintered specimen in spring to get it going again? Would it help to overwinter it in a pot with soil rather than a slimy pot of water (I keep seeing white mold in my mind after 3 months in a jar or water)? I'd love to see one of your from start-to-finish videos on this. Muchos Gracias!
These are very good questions and I overwinter them in small pots of compost. Often they do look very weak. I shall see what we can do about a long-term video.
What was that red onion keeping tip for keeping it longer? Could you elaborate? How much do you bend the neck? Do you do it whilst they are still in the ground?
Once you see them looking ready with one or two of the stems falling over already, push the rest of the stems downwards so that a bend is made quite close to the onion itself. That results within a mont in a dryer neck and the onions keep better
I pinch out just the first side shoots, so the plants develop more of a stem at the base, and after that it's impossible to keep up with the many, many side shoots so it's most practical to let them become a straggly bush
Hello dear Mr. Charles! Is it okay to start sowing in preparation for an autumn harvest right now or is it a bit too early? Something like onions (for the leaves), lettuce etc. 🙂
Could you mix them with tomatoes to make passata? I usually use my glut of toms that way rather than make endless chutney as I have more use for passata than chutney. Thanks
2:45 I always bent the neck of my onions over, until "someone" said it causes more neck rot ! I am really envious of your superbe crops . 1:17 do you think that there was a rogue seed in your packet ?
"Someone" says much nonsense with no evidence! Seriously. And it's homesaved seed which may have cross pollinated with another variety flowering in my garden
@@CharlesDowding1nodig Yes, I took too much notice of all the "someones" who "advised" me when I had my first veg garden & I was too young to know better !
Could you mix these with tomatoes to make passata? I tend to make passata with any gluts of tomatoes I have as I have more use for that rather than turning them into chutney.
I would remove any surface stones so that they do not get in the way of creating level beds and pathways. Then leave all stones in the soil, you might have bent carrots but plants root happily between stones. I did this in my first garden which was very brashy soil, with excellent results
Yes Stuart you can compost them. Reason being that blight spores die as soon as the living tissue has decomposed, which always happens even in a cool heap. They cannot survive in soil and compost and I have proved this to myself many times. Despite what you might commonly hear!
I am growing tomatoes (Black Krim and Brads Atomic Grape) outside and they are fruiting well. Please could you advise when I should start to trim off some of the leaves?
I would cut off about half of the leaves now. I'm guessing you are in the UK, in which case I would also pinch out the top of the plant to stop it growing any more, because they are running out of warm weather to ripen tomatoes
I was wondering if you could grow these in a temperate climate. Thanks for sharing and showing me you can. I might see if they have seeds for these in NZ or ones I can import. They should grow on most parts of the North Island easily. The only hard part is if you can get the seed
I am in North Canterbury and these grow like mad, you can direct sow easily and they will pop up in your compost pile. Absolutely amazing the quantity you get of them, and I didnt touch them, no staking or anything. Unlike tomatoes which seem to need their hands held.
Hola Charles,seve hermosa toda esa verdura ,aqui en mi oais hacemos pebre tomate cilantro cebolla ajo aji en crema vinagre y eso todo es picado finamente y un chorrito de aceite y lo untamos o acompaña comidas ,se ve maravilloso la mescka que hicieron buen dia
Charles, what fertilizer and products you use for your plants? They look so beautiful 🌸 do you only use vegan ones or do you use things like bone meal for them too?
@@CharlesDowding1nodigwow thats so great to hear! Thank you for answering. 🌸 What compost do you use, is it made of just plants or do you use manure too? Do you recommend manure and is there some manures that you dont recommend?
They look amazing. I have one growing in my polytunnel and it has flowered really well, but dropped all the flowers... I have LOADS of bees so that isn't an issue. Help!
I HIGHLY recommend roasting the tomatillos under the broiler until slightly blackened before adding to the blender with onion, garlic, serrano chilis, lime juice, and salt. So much more flavor this way! For a creamy texture, try avocado too.
Many thanks
Absolutely this
@@CharlesDowding1nodig and eat it with tortilla chips!
Yes!! I like to grill the pepper too!! 😊
@@yari2705 same im getting 2lbs a day, need moreee recipes!
It’s wonderful to take the cameras into the kitchen, because after all, all the hard work in the garden is to have a lovely experience at the table.
💚
I make pie with half tomatillos and half raspberries. It is a fantastic mix and people love it.
Sounds great 🙂
Sounds good
Hi Charles, here an Spanish follower from south of Spain. My wife is Mexican and as a result of that we starting to grow tomatillos here. They grow like crazy here, and my wife prepare amazing mexican salsas.
Fantastic, great to hear 🙂
Most important piece of growing info is that they need 2 plants for pollination. I grew them in the UK and they were meh. I moved to France and boy the difference is amazing. Go for the yellower varieties, they are stunning.
Thanks Andrea. I can imagine their quality in hotter conditions
@@CharlesDowding1nodig I grow mine in the polytunnel for the heat (rainy ol' Ireland here). Made the mistake of planting 6 (had no idea how much a plant produces, lol), was obviously good for pollination but way too much fruit. This year I restricted myself to two plants and they are laden with fruit. I will try a variety of salsas
Tomatillos are a great thing to grow. I find they are very forgiving, can handle our Midwest heat and humidity, and they are so simple to freeze a prolific crop for winter use. I can grow them at our weekend lake house where they don’t get regular loving care because the fruit is not susceptible to pests and can stay on the vine (or drop to the ground) for a period of time and still be great for harvest. Harvest continues until frost. During the winter we use the frozen fruit to make delicious chili verde. Just wish I had as much luck growing the poblanos for said chili! Yes, the volunteer plants show up where ever you may have dropped fruit. And I agree that I’ve seen strangely different plants come from the same seed packet, but the fruit is all good. We haven’t tried a salsa, but the recipe you made using the roasted tomatoes and tomatillos looks awesome and I will give it a try. Thanks for doing this video. I’m the only gardener in my family that has done tomatillos so I didn’t have any experience with which to compare.
Thank you for sharing this very useful information. Especially about how they can thrive with neglect! A pretty useful food resource and good luck with that recipe
❤I finally got tomatillos to grow to harvest! Roasting now to make this recipe from all home grown vegetables! THANK YOU!!!😊
😀
Broiling/roasting to get some blackened spots adds a layer of flavor.
I actually like the citrusy crunch the raw ones add to salads.
I grew tomatillos last year, not knowing what to expect, and I was astounded at how many fruits I got! Most were in pots, but I planted one in the veg patch, and it grew and grew and grew. I love the sour, zingy taste. I dry-roast them in a griddle pan with garlic, onion and tomato, then pound in a pestle and mortar, and it's just superb.
This year's crop is starting to fill out, too - hopefully get another decent stash this year.
Sounds great, well done 🙂
Tomatillos are amazing, I have had so many of them come from such a limited amount of plants... But what makes them amazing is that they have not gone bad just sitting on the counter in my house for months and months and months... They Are Truly Amazing.
I agree Austin 🙂
My tomatilloes were so abundant last year I didn't grow any this year. I still have bags of them in the freezer. I roast the tomatilloes in the oven with onion and jalapeno to make salsa, and can it to enjoy year round... so delicious!
Sounds great Joanie
We love our tomatillos! It took a season to figure out that we needed two plants in proximity or else they don't pollinate and set fruit. But now that they have, they volunteer all over the place!
Fantastic Joshua
I grew 3 plants on the edge of my garden 2 years ago. I was VERY unprepared for their growth habit. I'm still finding volunteers in the compost.
Indeed!
Very timely video, thank you Charles! My tomatillos in pots have done well this year, and I've been dreaming of making some salsa verde, so I'll give your recipes a go! I made a delicious pico de gallo a couple of weeks ago, with raw tomatillos, onion, chilli, lime and coriander, highly recommend trying that to anyone growing them this year.
Nice to hear Laura
Es maravilloso lo que usted hace ... Le admiro , gracias por mostrar y compartir su talento de cultivar tantos alimentos . Saludos desde Chile 🇨🇱
gracias por sus amables palabras 🙂
Great to see you and my good friend Richard had a great time this week.
We had a laugh Sean, such an interesting couple
Wonderful! I cooked up garlic, onions, peppers, tomatoes, eggplant, oregano, and basil in a pan with olive oil ten puréed it for a delicious winter soup. I’m freezing it for a taste of garden on a snowy day.
Sounds great Samantha
Love the ideas.
It is such a great escape from my office stress to visit with you in your garden. Thank you Charles 😊
Glad you enjoyed it Naomi
Well, I tried celeriac then Jerusalem artichoke following videos of yours, its time for yet something else new to me! I'm just amazed that I've reached my great age without ever having tried all these vegetables and fruits.
Yes, indeed, they do self-seed! I've planted green and purple tomatillos with great success. They sprawled everywhere as you suggest, and I've had volunteers every year since. By the way, this is in zone 3.
I freaked out when I got purple fruit. I thought it had a disease.
Zone 3! Impressive
They do sprawl. I use tomato cages to keep some of the fruit off the ground
This is my 1st year finally getting to grow these beauties and I'm so excited to try them out in some recipes. I was so blessed for the lord to give me volunteer husk tomato last year after a fail on my seedlings dying...and this year they are growing everywhere lol. I would not mind tomatillos doing the same thing. God bless!
Wonderful enjoy 🙂
Love this video. Planted a single plant in zone 8b, and already pulled 6.5 lbs of fruit off it. I didn’t support the plant, not expecting it to get so big, but after the first harvest, I staked the main branches. Great fruit to grow for a small garden! I smoked them, and then blended with smoked habanero powder from last year, cilantro, lime juice, and sugar. Makes an excellent hot sauce for eggs, Mexican food, grilled meats, etc.
Sounds great! Most comments are saying that you need two plants so this is intriguing.
@@CharlesDowding1nodig I’m not exactly sure what variety I grew, so that may play a role in pollination. I just picked up the transplant on a whim at the local nursery - glad I did!
Lovely. Well done Charles. We had some problems with Rosada, Brandywine types and splitting. I tried to up the Boron levels and this seems to have stabilised the calcium so that it can keep up with the fast growing fruit.
I will try to add more Ca to the bed preparation and time the Boron application a little better next year.
Thanks for sharing Partida
I love tomatillos. Some gardeners say to let them ripen and fall off, some say let them from until they split the husk on their own. I find they are sweeter when fully ripe.
That is true but in a cool summer such as we are having now, it's not always an option!
Why, I love salsa verde! Charles, this video is a NO DIG Masterpiece.
Thank you Kristen
...er...@@CharlesDowding1nodig it's KRISTIN
Always love your garden and work. You are a great role model for vegetable gardening. Thank you for sharing. Rafael in zone 7b Virginia
Cheers Rafa
Thanks for your kind words Rafa
The first time l grew a tomatillo it was from a free plant on the sidewalk someone put out. Will absolutely grow them again!
Just a tip on the pronunciation, it's actually tom-a-T-yos. Native to Mexico, the "ll" combination is pronounced as a "y" sound. And they are delicious! I agree!
Thankyou and I say it correctly now!
Always learning new things from you, tomatillo might be hard for my climate but hearing it adds great texture to salsas has my ears pricked right up, thanks for sharing
My pleasure Travis
Beautiful NoDig video, thanks for sharing Charles.
Thank you Robert
I’m sat here eating tomatillos with my breakfast (they fry up beautifully as part of a cooked breakfast) as I watch your video👍
We’ve grown them for about 7 or 8 years now and they’re extremely productive, especially in a polytunnel where they can take over if you’re not careful.
Folk should beware that they don’t self pollinate so you need at least 2 plants if you want fruit.
Not sure what variety we grow (our first seeds were a gift and we always sow on from collected seed). Ours taste like a delicious cross between tomato and green apple.
They can be eaten at any stage, they’re sharper when less ripe but perfectly edible and got to add an edge to a salad.
That sounds tasty! Thanks for sharing those nuggets of advice. Just now, I have way too many!
I love this so much. I have never grown tomatillos .. but im going to have to now! I also love reading all the great comments from your viewers, so many useful insights. Thanks all!
That's great to hear Ted and do have a go 🙂
Interesting.
The red tomato salsa reminds me of cold soup to me too. lol.
Your gardens are so lush and bountiful. A+ for your onions.
Thanks for sharing. Now I've got to look for a red tomato cold soup recipe.
Be blessed Charles.
Thank you 🍅
Mr. Dowding, your video was perfect timing! I was wondering about this lovely plant and how to best try and grow it, first year planting. I knew enough to plant two, that was about it. I had no idea how much they'd take over! 😳😂
In the southern states, I'm in Texas, we love our salsa verde and tomatillo sauces for enchiladas. We say it differently than you handsome Brits The Hispanic culture pronounces their double LL's as a y. Our heat has been over the top (100 degrees or higher- since June) so I haven't gotten much so far and everything is quite small, may be a too much shade issue. Thank you for the salsa ideas.❤👍Your garden is stunning, as always.
That's nice Millie and many thanks. I hope your autumn is better and somewhat cooler. Here we actually need more warmth!
Adding a bit of knorr chicken bouillon helps, roasting everything definitely develops flavor and sweetness
I have watched your video many times, everything here is very good, I feel it, wish you well.❤
Thank you glad you enjoyed it 🙂
LOVE my tomatillos which I've grown last 5 years. I find their taste very flexible. I have an abundance which I dehydrate (cut or pureed) and drop into foods from omelettes to stews all year along. And they now self seed in the garden each year.
Fantastic 🙂
😂 I love your intro's. Everytime.
Nice to hear Millie 🙂
I make green enchilada sauce with mine. Its wonderful. Its basically the same as your salsa except you cook all the ingredients and blend until smooth.leave out the lime though.
Sounds great Hope
@@CharlesDowding1nodig I layer mine with sauce cheese and tortillas. Corn tortillas. Flour tortillas work but are not quite the texture I like.
Great recipes if you don't want to eat with a whole meal just eat them with tortilla chips. I add salsa to everything from soup to even sandwiches haha. Just to add a bit of spiciness. I'm Mexican so we eat salsa with almost all our meals
Great tip thanks
I grew a couple last year and they were wonderful! I’m amazed because I only ended up with one volunteer this year (lots of currant tomatoes though)
That is surprising!
We had something like these but we left them until they turned orange tasted great!😅
I grow them in tomato cages. In August I begin thinning branches as with indeterminate tomatoes. In Sept. I stop all growth by trimming off blossoms and let the fruits ripen. This way I get fewer fruits but instead of masses of ping-pong balls, I have 3” solid fruits.
Absolutely! I do this on Vancouver Island.
Wow this makes me look forward to my tomatillos! I'd like recommend a beautiful chilli thats a companion to the green citrus tommatillo flavour which is the serranno chilli. Blow torch all ingredients but especially the seranno and dont wash it off. Makes a great salsa
Sounds great!
Tomatillos! They are fantastic and used quite a bit in the South US. Really nice for Chicken Verde.
I'm getting so "lazy" in the Garden, bring on the self seeding goodness, as long as I can recognize it before I pull they are some of my fave plants.
Saw you on Gaz Oakley. Can’t wait to learn.
Thanks
Ooooh 8:39 I would definitely eat that Salsa chilled as a soup, with a strong goats cheese & crusty bread = Delicious !
Nice tip :)
Hello Mr. Charles! Lo sigo hace tiempo gracias a Wini! Es bellísimo su huerto. Gracias por compartilo!!
Hago una salsa muy parecida con el tomatillo, sólo que la cocino y la guardo en frascos para comer como dip. Queda espectacular!!!
Saludos desde🇦🇷
Eso es tan agradable de escuchar, gracias.
¡Estoy impartiendo cursos de dos días en el jardín de Wini los días 30 y 31 de diciembre! Puede contactarla a través de mensajes en Instagram si está interesado.
Fantastic! Cheers from south Texas where we love our salsa verde.
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I grew these one year in San Jose, CA, and I agree with all your observations. They grow like weeds and have decent yields. They taste somewhat disgusting in their natural state, somewhere between a green bell pepper and an unripe gooseberry, with a bitter aftertaste, but can be made into good salsa. I found cleaning them to be a little annoying, as they are covered with a soapy substance on the actual berries. But overall, I think they are worth growing because you can just stick them in and forget about them. Also, they withstand heat very well. They do sprawl, and its probably best to let them do that, because when I tried to stake them, the branches tended to break - the stems are brittle. There are green, purple and yellow varieties, and some are sweeter than others. One thing I should point out that you didnt mention is that these really do "like their mates" - you should plant at least 3 plants to get proper fruiting. One alone tends not to fruit much. Not quite sure why, I dont think its a male/female issue. But if anyone wants to try these, they should plant several. I would certainly not grow these as a main crop, like tomatoes or potatoes, but a small patch will add variety to the garden and to the harvest. I very much understand why they are grown so much in Mexico and have made their way into the cuisine. Simply, they grow like weeds in their hot climate, while maybe other plants would require more care and attention as the summer wears on.
This past year I have tried a relative of theirs, the Pepino Melon - its a solanum that makes yellow egg-shaped and sized fruit with purple stripes that tastes, when ripe, somewhere between a cucumber and a canteloupe, with a little banana going on also. This forms a low bush, and I like that it is a perennial, and for me, even grew a fruit somewhere between Jan and March (I'm now in Sunnyvale, which is cold in winter but generally no frost, and the summer this year has been like a southeast England summer- cold enough to close the sliding door in the evenings). They can be propagated easily, like tomatoes, just leave in water a couple of weeks. So this is now about one year since I bought the first tiny plant, and I have about 12 fruit on the bush, but they take months to ripen. But, like tomatillos, low maintenance. So I suggest trying that also. I'm not sure about frost hardiness, but they do tolerate cold in winter, although they look a bit miserable. So, my guess is, wherever you might grow a peach or a fig - against a warm wall, or in a conservatory to overwinter. Here's a link describing them: goodlifepermaculture.com.au/growing-pepinos/
Thanks so much, this is fascinating. Interesting that your summer is cool as well.
I think its because the high pressures are sitting over the midwest. The big climate change mess is that its changing patterns, not simplistically changing everywhere uniformly hotter. On the plus side, Ive had the best runner bean crops ever this year. Normally its just too hot. I do have a different approach to you on these beans - pick often, and you get continuous cropping of the most delicious green beans that you just cant get in the shops. Totally recommend you grow runner beans for your customers as green beans - if you can get them picked and eaten within the day. Here, we have hummingbirds pollinating them! But I'll never get the harvests my Dad used to get in Ireland when I was a kid. Just too hot here. But for the UK? Plant a 50-foot row and harvest daily. Huge crops, massive taste. @@CharlesDowding1nodig
I'm growing De Milpa this year too! They are very hardy, fast growing plants. They make delicious roasted tomatillo salsa. Check out Rick Bayless recipe for how to do it like they do in Mexico. One of the things I like the most about tomatillos is that they keep very well in the refrigerator for several weeks or more after picking them, so there's no rush to use them right away like so many other veggies.
Thanks for the tips Jason :) yes very versatile
Thank you. The flavor of home grown is fantastic kind of sweet, store bought are bland.
My pleasure Mojave
My favorite CD keep up the good work my G
There's one thing you can use tomatillos for: salsa verde, how you use the salsa Verde is where the creativity lies.
I was forgetting you can use the ripe fruit as fruit xD. And as the content of a taco
Nice, thanks
Ever looked into getting a 4k camera, Charles? I think I can speak behalf of everyone in saying we'd love to see Homeacres in ultra HD quality.
Thanks. Shall see :)
Nicola's cooking seems to be doing you good :)
🙂
Looks tasty, I recommend roasting the Anaheims over direct flame til all the skin is burned then wipe away the skin only eating the inner part for better flavor. Also The skins are rather hard to digest and can cause upset stomach when raw
Thanks, nice tip
That's a fantastic video
Glad you enjoyed it
Hi Charles, you peak my interest when you casually mentioned that you kept the Rosedale tomorrow alive by growing on side shoots, how do you keep them alive over winter?. Love your videos, especially through short and sharp ones. I'm growing reasonably successfully on your no dig philosophy. Thanks again.
That is correct Alan, it's Rosada. Take a side shoot in October, it will root and you need to keep it frost free, growing just slowly over winter so that you can plant it in the soil once last frost has happened
These were the first vegetables I grew from seed because I couldn't get ahold of any salsa verde for a chilli I'd been dying to make!
That's great 🙂
I would use tomatillos for Salsa Verde
i love a good salsa on omelets...
🙂
There are some very sweet and flavorful tomatillo varieties that folks like to eat straight from the plant…I can’t recall the name but they’re large and long and I think have ‘pineapple’ somewhere in the name.
I have a tomato variety I am growing called Rose de Berne…I wonder if it’s just a different naming style for Berber Rose. They are just now ripening for me as well and SO packed with flavor. Definitely one I am going to keep growing.
Yes same tomato! Glad you like them
Charles when are we going to see Nicola? Please.😃
That is nice, and I asked her that but she edited herself out of this video! Maybe next time…
To-ma-TEEEE-Yo
From a Tomatillo lover ❤
Ah thanks!
Zone 5b
I grew a couple of tomatillos the first year i had my poly, they just didn’t stop growing, I pulled them out and didn’t let them get to harvest! Now i know they can be grown outdoors…. Maybe ill give them a second chance next year!
why didn't you just cut the growing tips to contain them? Such a shame to pull the whole plant out
You must try the orange variety from Baker Creek Seeds. They taste like a giant ground cherry
Oooh thanks :)
I put green tomatillos in tomato salsas, not just salsa verde, also green sauce for enchiladas/tacos and green chillis/stews.
Such a great resource!
Hello my friend for more nice flavor add cilantro..
Thank you, I will
Con uno buenos tacos❤😊
We boil onion, garlic, peppers and tomatillos. Blend and add salt.
Or roast the same ingredients and blend add salt.
Cilantro is good with the boiled but not so much with the roasted ones.
Also a red tomato with each recipe
Thanks for the tips!
I have 2 tomatillos i started feom seed this year and 2 that self seeded
Nice!
how do you proceed with the planting of crops such as tomatoes, cucumbers, peas, beans, which require a deep trench for planting? How do you dig the hole when there is cardboard and grass underneath
I never make a trench, just cut a hole in the ground to the shape of a pot or potato. That can be through cardboard, but usually and especially for tomatoes, the cardboard has decomposed by then after 10 weeks from laying it.
Tomatillos are fun. Grew them a few years back and made some nice salsa.
Any good ideas for stuff to grow now for late crops? Got spaces to fill. :)
Do see this page of my website charlesdowding.co.uk/sowing-timeline-for-vegetables/
In Mexico they are used before they burst their hull and before they go too soft. I have grown Purple de Milpa for some seasons and they do well outdoors in Germany. Last year I tried Queen of Malinalco (longer orange-coloured fruits) for the first time and it is actually acceptable for raw consumption (my chinese SIL prefers tomatillos to physalis actually).
For a different use you can check out "fake guacamole" - I recommend this recipe: ua-cam.com/video/dPeeMj302HA/v-deo.html. Note that you won't learn the correct pronunciation of tomatillo in that video as they use the word "tomate" for tomatillos and "jitomate" for normal tomatoes though ;-)
oh mister charlyyyyy... esos tomatillos son perfectos para una buena salsa picante..el secreto es cocerlos con chile , cebolla pasarlo en un molcajete con 2 dientes de ajo y cilantro en fresco! unos totopos de maiz quedan perfecto😙
Suena asombroso. ¡Aunque no me gusta demasiado el chile!
@@CharlesDowding1nodig soy mexicana mister charly..tenemos el picante en la piel..
Yum!
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Well I think their flavour is great, and as it's a Spanish name, double 'l' is pronounced 'y'.
Thanks 😀
Hi Charles; I read your answer below about keeping tomatoes over winter, and it answered a question I've been curious about before, you mention you do this with your Sungold also. I have an image of a leggy, spindly thing barely clinging to life in a jar of green algae over winter, and I cant imagine how this would roar back into life in spring. Could you maybe make a video on this process sometime? I get the theory, but I'm guessing that seeing it in action might give some extra info. For example, would you retake cuttings from the overwintered specimen in spring to get it going again? Would it help to overwinter it in a pot with soil rather than a slimy pot of water (I keep seeing white mold in my mind after 3 months in a jar or water)? I'd love to see one of your from start-to-finish videos on this. Muchos Gracias!
These are very good questions and I overwinter them in small pots of compost. Often they do look very weak. I shall see what we can do about a long-term video.
OK, that makes sense. In pots they wont get the mold that I was picturing in jam jars of water. Thanks!
@@CharlesDowding1nodig
What was that red onion keeping tip for keeping it longer? Could you elaborate? How much do you bend the neck? Do you do it whilst they are still in the ground?
Once you see them looking ready with one or two of the stems falling over already, push the rest of the stems downwards so that a bend is made quite close to the onion itself. That results within a mont in a dryer neck and the onions keep better
Do I pinch the sideshoots out like in tomatoes or let the plants bush out?
I pinch out just the first side shoots, so the plants develop more of a stem at the base, and after that it's impossible to keep up with the many, many side shoots so it's most practical to let them become a straggly bush
Hello dear Mr. Charles! Is it okay to start sowing in preparation for an autumn harvest right now or is it a bit too early? Something like onions (for the leaves), lettuce etc. 🙂
Yes, you can and for cooler climates like here, asap!!!
Brasil são Paulo 🇧🇷
Could you mix them with tomatoes to make passata? I usually use my glut of toms that way rather than make endless chutney as I have more use for passata than chutney. Thanks
Great idea and I don't see why not, and there's one way to find out, try a little to see
2:45 I always bent the neck of my onions over, until "someone" said it causes more neck rot ! I am really envious of your superbe crops . 1:17 do you think that there was a rogue seed in your packet ?
"Someone" says much nonsense with no evidence! Seriously.
And it's homesaved seed which may have cross pollinated with another variety flowering in my garden
@@CharlesDowding1nodig Yes, I took too much notice of all the "someones" who "advised" me when I had my first veg garden & I was too young to know better !
Could you mix these with tomatoes to make passata? I tend to make passata with any gluts of tomatoes I have as I have more use for that rather than turning them into chutney.
Probably!
I used to grow them in Tennessee, one plant was enough to provide a really abundant crop for months. Where do you get your seeds here in the U.K.?
Chiltern seeds. I'm impressed because the consensus here is that you need more than one plant in order for pollination to happen!
if your borders are quite deeply stoned can you still use the no dig method with cardboard etc or would you remove the stones 1st ?
I would remove any surface stones so that they do not get in the way of creating level beds and pathways. Then leave all stones in the soil, you might have bent carrots but plants root happily between stones. I did this in my first garden which was very brashy soil, with excellent results
Just found my outside tomato plants have blight, is it possible to compost the stems and leaves even if my heap does not get up to high temperatures?
Yes Stuart you can compost them. Reason being that blight spores die as soon as the living tissue has decomposed, which always happens even in a cool heap. They cannot survive in soil and compost and I have proved this to myself many times. Despite what you might commonly hear!
What mobile microphone do you use, it's great quality?
Thanks it's a standard Rode. It's needs careful handling and we had to redo one section of this because the sound was not so good. Is good value
I am growing tomatoes (Black Krim and Brads Atomic Grape) outside and they are fruiting well.
Please could you advise when I should start to trim off some of the leaves?
I would cut off about half of the leaves now. I'm guessing you are in the UK, in which case I would also pinch out the top of the plant to stop it growing any more, because they are running out of warm weather to ripen tomatoes
@@CharlesDowding1nodig Awesome thank you. BTW, have already pinched out the tops, and yes, am in Wales.
Do tomatillos need more than one to pollinate
Apparently yes!
I'm from Texas. We just par boil the tomatillo a bit then grind up in blender with garlic and cilantro. No tomato ....
Cheers Clay. We add coriander seeds sometimes too
I was wondering if you could grow these in a temperate climate. Thanks for sharing and showing me you can. I might see if they have seeds for these in NZ or ones I can import. They should grow on most parts of the North Island easily. The only hard part is if you can get the seed
Best of luck with that James
@@CharlesDowding1nodig I just looked and it seems they at least sell Tomatillo Grande Verde seeds here in NZ. The world is my oyster
Fantastic 🙂
I am in North Canterbury and these grow like mad, you can direct sow easily and they will pop up in your compost pile. Absolutely amazing the quantity you get of them, and I didnt touch them, no staking or anything. Unlike tomatoes which seem to need their hands held.
Fantastic 🙂
Hello Charles,what feed do you use for your tomatoes??thanks❤
None. Once a year mulch of compost on top
🎉🎉🎉
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Hola Charles,seve hermosa toda esa verdura ,aqui en mi oais hacemos pebre tomate cilantro cebolla ajo aji en crema vinagre y eso todo es picado finamente y un chorrito de aceite y lo untamos o acompaña comidas ,se ve maravilloso la mescka que hicieron buen dia
Gracias ximena, suena deliciosa!
Charles, what fertilizer and products you use for your plants? They look so beautiful 🌸 do you only use vegan ones or do you use things like bone meal for them too?
Thanks, I use no food or fertiliser, just a mulch of compost on top once a year, around an inch or 3 cm. In the greenhouse I added some dried seaweed
@@CharlesDowding1nodigwow thats so great to hear! Thank you for answering. 🌸 What compost do you use, is it made of just plants or do you use manure too? Do you recommend manure and is there some manures that you dont recommend?
They look amazing. I have one growing in my polytunnel and it has flowered really well, but dropped all the flowers... I have LOADS of bees so that isn't an issue. Help!
Too hot! Like tomatoes the
I bought my tomatillo seeds from Real Seeds and they say you need at least 2 plants for them to pollinate
@@tanyareilly8807 Thank you! I planted a few seeds but only one came up.. Ah well. Better luck next year!
@@Ktki10 oh what a shame! I sowed 3 seeds and had 100% germination from the seeds I got from Real Seeds. I hope you have better success next season 😊