Purple de Milpa - Physali
This ancient variety produces purple fruit with a very pronounced flavor. The main ingredient in Mexico's famous Salsa Verde, they give cooked dishes a slightly tangy, piquant taste.
Unripe fruits, like other parts of the plant, contain the toxic alkaloid solanine. However, tomatillos are mostly eaten green, raw or cooked, in Mexico.
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in bucket
Sow in pots, under cover, at a temperature between 20 and 25°C, 6 to 8 weeks before transplanting. Germination may take up to 4 weeks. Transplant with the root ball, after the last frosts, 1 m apart in all directions.
Cape gooseberries require a long growing season and plenty of heat.
February, March, April
July, August, September, October
in the ground, in pot, in the greenhouse
sunny
medium
all floor types
drained, wet, rich
Physalis philadelphica
mid-season
40 seeds
lantern
juicy
Violet
From 50 to 100 cm
From 3 to 5 cm
pointed
Mexico
Inconnue
"Semences de Kokopelli" by Dominique Guillet
This ancient variety originated in Mexico.
Physalis are rich in fiber, which contributes to healthy intestinal transit. What's more, their high vitamin C content invigorates the whole body, boosting the immune system. The balance between potassium and sodium supports renal function and has a diuretic effect, as well as helping to manage proteins and carbohydrates. Its high antioxidant content helps to protect all the body's cells and contributes to good cardiovascular health.
