Amarylla

Tomatillo

🌱 75d to harvest Upright

Aromatically bright and vividly tangy, Amarylla tomatillos ripen in 75 days to a crisp, juicy fruit cradled inside papery husks t…

Crop Dates

Milestone	Date
Start Indoors	Feb 27th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Jun 5th
Harvest Begins	Aug 19th
Harvest Ends	Oct 28th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	7

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Frequently Asked Questions

What pest or disease commonly affects Physalis philadelphica (amarylla), and how can I control it?

Watch for Colorado potato beetle and flea beetles, which can quickly defoliate Physalis in hot weather. Hand-pick adults and larvae early, then use insecticidal soap for small infestations and repeat every 5–7 days until new feeding stops. If you see leaf spots or browning that spreads in humid conditions, remove affected leaves immediately and improve airflow; avoid wetting foliage when watering.

How often should I water amarylla during the main growing phase, and what soil moisture level is ideal?

During fruiting (roughly after plants are established and actively growing), keep the root zone consistently evenly moist, not waterlogged. Water deeply about 1–2 times per week depending on heat and rainfall, aiming for moist soil 2–3 inches down; let the top inch dry slightly between waterings to prevent rot. Mulch helps stabilize moisture and reduces stress-related fruit drop.

How do I tell when Physalis philadelphica (amarylla) is ready to harvest?

Harvest when the fruit inside the papery husk turns golden-yellow to light tan and the husk looks dry and fully formed but not green. Gently pick: ripe berries should separate easily, and very firm, pale fruit usually needs more time. Plan for about 75 days to maturity from transplanting, but use color and husk dryness as your main cues.

Aromatically bright and vividly tangy, Amarylla tomatillos ripen in 75 days to a crisp, juicy fruit cradled inside papery husks that turn from fresh green to warm, straw-kissed tones. The flesh is firm and seedy with a clean, citrusy bite—ideal for roasting until mellow and fragrant, then stirring into vibrant sauces or simmering into tangy preserves. Grow Amarylla for a steady harvest of jewel-like fruits that look as lively as they taste, perfect for gardeners who love bold, zesty flavor with a satisfying snap.