High Yeilds even in bad seasons Review by Unknown
Overall Rating
I live in Northern western WA where our summers can be very mild. Even in a very cool season these have always produced a lot of fruit until frost. I have noticed you cannot put the purple ones and the green ones near each other because the purple turns green. These are fantastic in salsa, posoles (soup), and all kinds of dishes. I only eat them cooked as they are too hard to eat when they are raw. Peel the wrapper and wash, then store in the freezer for later, they are just as good! I recommend these to all market growers despite their skepticism. They self sow for me often, and i sell the extra the seedlings in the neighborhood very quick!.
(Posted on 1/31/10)
SO MANY Review by Unknown
Overall Rating
These tomatillo plants produced so many that I was giving them away after I had canned and frozen all I had room for. Made fabulous salsa we use for chips and in chili verde. Also, as a bonus, they came up as volunteers the next year and filled my freezer again. Gotta love that!.
(Posted on 4/17/10)
shining star Review by sweetheirlooms
Overall Rating
Never grew this before 2009 season; We have large hispanic population in the area so we thought we would give it a try. The results were 'outstanding'. Quick germination, very agressive plants, excellent production. A new must have for our family!!!!.
(Posted on 12/27/09)
Indestructible Review by Yanqui Mike
Overall Rating
I planted these in Argentina this year. You can´t stop these things from producing. They will truly surprise you.
They are so delicious. I recommend picking them a little early while they still have some tart, lemony taste. At full ripeness, they are surprisingly much more sweet.
They grew tall and wide and full of fruits! I´m still harvesting them in late summer / early fall ...and there doesn´t seem to be any end in sight!
Yanqui Mike Buenos Aires letters@yanquimike.com.ar.
(Posted on 3/19/11)
Deep green fruit; a standard, richly flavored type. Huge yields as with most tomatillos.
