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Tomatillo
 |
| Tomatillo | |
|---|---|
| |
| Tomatillos | |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Solanales |
| Family: | Solanaceae |
| Genus: | Physalis |
| Species: | P. philadelphica
|
| Binomial name | |
| Physalis philadelphica Lam. (1786)
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| Synonyms | |
|
Physalis ixocarpa Brot. | |
The tomatillo (Physalis philadelphica and Physalis ixocarpa), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical, and green or green-purple fruit of the same name.[1] Tomatillos originated in Mexico and were cultivated in the pre-Columbian era.[2] A staple of Mexican cuisine, they are eaten raw and cooked in a variety of dishes, particularly salsa verde. The tomatillo is a perennial plant, but is generally grown for agriculture each year as if it were an annual.
- ^ Morton, Julia F (1987). Mexican husk tomato, Physalis ixocarpa Brot., Physalis aequata Jacq. In: Fruits of Warm Climates. New Crop Resource Online Program, Center for New Crops and Plant Products, Purdue University, W. Lafayette, IN. pp. 434–37. ISBN 978-0-9610184-1-2.
- ^ Plata, Edith Metcalfe de (1984). Mexican Vegetarian Cooking. Inner Traditions/Bear. p. 17. ISBN 978-0-89281-341-4.
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