‘Amarylla’ is a heat-loving, mid-early, and very high-yielding Mexican groundcherry or tomatillo (Physalis ixocarpa) variety. The plants are characterized by rapid growth, reaching a height of 60–90 cm, and produce abundant round yellow fruits encased in a papery husk. This is an excellent choice for gardeners who wish to enrich their vegetable and herb selection with something practical and slightly exotic.
Tomatillo is an indispensable ingredient in Mexican cuisine, especially for preparing traditional salsa verde (green salsa). Ripe fruits are used in culinary applications similarly to tomatoes: they can be eaten fresh, roasted, added to preserves, fermented, and marinated. One significant advantage of this variety is the excellent storability of its fruits – undamaged, slightly semi-ripe tomatillos remain fresh for up to two months in cool storage (1–4 °C), significantly extending the harvest consumption period.
Usage and Cultivation Instructions:
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Sowing Time: Begin indoor pre-cultivation in March or April. To protect the plant’s root system, it is advisable to sow seeds (2–3 per pot) directly into larger starter pots, avoiding later transplanting.
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Growing Location: Prefers a sunny, warm, and sheltered location. Adapts well to both plastic and glass greenhouses, as well as open fields.
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Sowing Depth: 1 cm.
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Planting Out and Spacing: Plants can be transplanted outdoors from the second half of May until June, once soil temperatures have risen and the risk of spring frost has completely passed. Allow sufficient space for plants to spread: row spacing and plant spacing should be 70 x 70 cm.
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Harvesting: Depending on planting time and conditions, harvest can occur from July to September.
Tips and recommendations:
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The plant requires proper staking during the harvesting period (similar to tall tomatoes or cucumbers), as the abundant fruit yield can otherwise push the 60–90 cm long branched stems to the ground.
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Tomatillo is cross-pollinating. To ensure effective pollination and maximum yield, it is always recommended to plant at least 2–3 plants together.
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Harvest the fruits when the surrounding papery husk begins to dry and tear due to the fruit’s expansion. Before cooking, remove the husk and wash off the characteristic sticky layer from the fruits.