Puebla Verde Tomatillo Production Method:Organic and crisp up to about

and crisp up to about baseball size

All the quality of our favorite knives in a pruner

" this compact two-to-four pound cabbage started appearing in American seed catalogs around 1872

5" in length total

Puebla Verde Tomatillo Production Method:Organic and crisp up to aboutTomatillos are underappreciated by American gardeners. The plants are easy to grow and yield tons of husked fruit; under normal circumstances they have a long harvest season. Chopped with onions or scallions, hot peppers, vinegar, salt, and cilantro, they make a terrific salsa verde the green salsa commonly found at Mexican restaurants. When ripe, the fruits produced by this variety are larger and more yellowish green than most.