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fruit
Cape Gooseberries and Tomatillos
Both these crops are from the same family as potatoes and tomatoes and have poisonous foliage but the berries, contained within a papery husk, are edible. As their Latin names suggest (Physalis peruviana and Physalis ixocarpa respectively) they hail from South and Central America. Cape Gooseberries have a fruity sweet-sour flavour whilst the tomatillo is more sour-sweet. Both can be used in jams, salsas and chutneys, whilst the Cape Gooseberry is also eaten raw as a fruit; sometimes it can be dipped in chocolate or sugar, or as a compote.
Both crops can be grown from seed and there are several varieties of each. Although perennial in their native regions they are not hardy in most of the UK. The fruits ripen late in the season and better yields can be achieved in
the second year if the plants are over- wintered in the greenhouse. Tomatillos are not self-pollinating so at least two plants will need to be grown. Cape Gooseberries are self-pollinating, but greenhouse grown plants will need a shake to help the fruit set. Neither plant suffers significantly from pests and diseases.
CAPE GOOSEBERRY – sow from February to April under glass. Use a good quality seed compost, sow on the surface and lightly cover the seed with vermiculite at a temperature of 18- 21°C. Once seedlings are large enough to handle, transplant into individual 9cm (3in) pots and grow them on at a minimum temperature of 15°C until they are 20cm (8”) tall. Transplant into larger containers or growbags and grow under glass, or, once all risk of frost has
passed, move containers outside to a sunny patio or bed. Once plants start to produce flowers, feed once a week with a high potash tomato food to encourage the small fruits to develop. Harvest from July to September. They will store well for several weeks in a warm dry place with their paper bracts still covering them.
TOMATILLO – sow from January to April under glass, 0.5cm (1/4in) deep
in pots or trays of good seed sowing compost, and lightly cover with a sprinkling of vermiculite or compost. Place containers in a propagator at
a temperature of 18-21°C. Prick out seedlings, once large enough to handle,
They will
store well for several weeks in a warm dry place with their paper bracts still covering them
into 9cm (3 1/2in) pots. Transplant to the greenhouse border soil, or individual large pots, or three plants per growbag when 20cm (8in) high. They can also
be planted outdoors once all risk of frost has passed. Plants require side- shooting and support for the best yields. Water and feed plants regularly with
a high potash feed once the first truss has set. Gently spray with water in the evening to assist fruit setting. Fresh, ripe tomatillos will keep in the fridge
for about two weeks and will keep even longer if the husks are removed and placed in a sealed bag.
Cultivation information has been taken from www.kingsseeds.com
28 Allotment and Leisure Gardener