Native to Mexico and Central America, the tomatillo has been cultivated for thousands of years and remains essential in Mexican cooking. The round green fruits, tart and firm, develop inside papery husks and are ready to harvest when they fill the husk completely. Unlike tomatoes, they are rarely eaten raw — their flavor deepens with heat, becoming the foundation of salsas verde and braised sauces.

Plant transplants after the last frost in rich, moist, well-drained soil with full sun, and support the sprawling stems with a cage or trellis. Two plants are better than one: tomatillos do not self-pollinate well, and a pair will dramatically improve fruit set. Each plant produces around 2 to 3 pounds of fruit over a long harvest season stretching to first frost, making it one of the more productive edibles for a modest garden footprint.