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)
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.

[morton-1] 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.

[2] Plata, Edith Metcalfe de (1984). Mexican Vegetarian Cooking. Inner Traditions/Bear. p. 17. ISBN 978-0-89281-341-4.

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