Everona Large Green Tomatillo
Physalis ixocarpa
Seeds per pack ~25
Germination: 92% Sep 2024 Packed for 2025
Origins and History
The Everona Large Tomatillo is a distinctive heirloom variety named for its development in Everona, Virginia. Tomatillos themselves trace back thousands of years to pre-Columbian Mexico, where they were a staple crop of the Aztec diet and an essential ingredient in sauces and stews. This particular cultivar, selected for its size and productivity, became popular with growers seeking large-fruited tomatillos that remain true to the heirloom character, ensuring both culinary authenticity and agricultural resilience.
Appearance and Characteristics
As its name suggests, Everona Large produces especially large fruits, often reaching the size of small apples. Each fruit is enclosed in a papery husk that dries and splits open as it matures. The skin is bright green, with a slightly glossy sheen, and the flesh is dense yet juicy. Plants are vigorous, branching widely with lush foliage, and typically grow 3–4 feet tall. The fruits retain their tart, citrus-like flavor that tomatillos are known for, but with a slightly milder sweetness compared to smaller-fruited strains.
Culinary Uses
This variety shines in traditional Mexican and Central American cuisine, particularly in green salsas (salsa verde), enchilada sauces, and stews. The large fruit size makes peeling and preparation easier, while their tart flavor adds brightness to roasted or grilled dishes. They can also be blended raw with chilies and herbs for fresh sauces or cooked down into thicker bases for soups and braises. Their balance of acidity and sweetness makes them excellent for preserving, either canned or frozen.
Growing Tips
Everona Large Tomatillo thrives in warm climates and requires similar care to tomatoes, though they are more tolerant of heat and drier soils. Sow seeds indoors 6–8 weeks before the last frost date, at a depth of ¼ inch. Transplant seedlings outdoors once soil has warmed and danger of frost has passed, spacing plants 2–3 feet apart. Like most tomatillos, at least two plants are necessary for good pollination and fruit set. This variety grows well across USDA Zones 4–12, though it performs best in Zones 5–10 with long, warm summers. Plants benefit from staking or caging, as their sprawling branches can become heavy with fruit.
Harvesting Guidance
Fruits are ready to harvest when the husk has filled out and begins to split or turn dry and papery. At this stage, the tomatillo inside is firm and green, offering the best flavor for cooking. If left too long, fruits may yellow and develop a sweeter, less tangy taste. Regular picking encourages continuous production throughout the season. For storage, harvested tomatillos can be kept in their husks in a cool, dry place for several weeks or refrigerated for longer freshness.
