The purple tomatillo is a sweet and fruity variation of the traditional green tomatillo. Compact and bushy, these plants, about 30 cm (12 in) tall, produce an abundance of small purple fruits encased in papery husks. Unlike green tomatillos, the purple variety can be eaten fresh directly from the plant—delicious as a garden snack or added raw to salads. The fruits also hold up well to cooking, making them ideal for boiling, steaming, or preparing colorful salsas, chutneys, and sauces.

Where can purple tomatillos be grown?

They are best grown in zones 3 to 9, in a sunny and sheltered location. These compact plants are perfect for raised beds, garden rows, or container growing, especially in warm spots like patios or greenhouses.

History and traditional uses

Tomatillos have been a staple of Central American cuisine for centuries, traditionally used in sauces and stews. The purple variety is a more recent selection, developed for its unique color, improved sweetness, and visual appeal. Its popularity has grown as chefs and gardeners discover its versatility and striking appearance.

Canadian Zone Information

Zones 8–9: Direct sow or transplant after last frost; full sun for best flavor.
Zones 5–7: Start indoors 4–6 weeks before last frost, then transplant when soil warms up.
Zones 3–4: Grow under protection or in containers in the warmest parts of the garden.

How to grow and harvest purple tomatillos

Planting: Start seeds indoors 6–8 weeks before the last frost. Transplant 30–45 cm (12–18 in) apart in full sun.
Watering: Keep the soil consistently moist, especially during flowering and fruit set.
Harvesting: Harvest when the papery husk splits and the fruit turns dark purple.
Care: Provide stakes or cages if plants become heavy with fruit.

Seed saving tips for a future supply

Selecting healthy plants: Save seeds from the most vigorous and earliest producing plants.
Harvesting ripe fruits: Extract seeds from fully ripe purple tomatillos.
Fermentation and rinsing: Allow seeds to ferment in water for 1–2 days, then rinse and dry.
Storage: Store in a cool, dry, dark place; viability up to 5 years.

Certified organic by
Islands Organic Producers Association (Cert#1962)