Wild Oaxaca Tomatillo (Physalis Ixocarpa)

Wild Tomatillo from Oaxaca (Physalis Ixocarpa): Tomatillos have been cultivated in Italy for years, especially in the South where they enjoy optimal climatic conditions. We discovered them in some Calabrian gardens many years ago. Production was mostly for curiosity or as an ornamental species. However, recent years' interest in Latin cuisine has led to this berry's popularity in cooking as well: its fresh, tart flavor pairs well with salads, but it's in sauces, including the famous Salsa Verde, that it truly expresses its flavor. The Wild Oaxaca Tomatillo is the progenitor of these varieties: hardy, productive, extremely early in production, extremely easy to grow (it's practically spontaneous), and requires significantly less water. Compared to other tomatillos of the species, the berry is significantly smaller, ranging from 4 to 7-8 grams, dark green in color, and with almost imperceptible seeds. The flavor is intense, rich in nuances, with a slight sweetness and a distinct citrus note. The Wild Tomatillo is the most sought-after and prized variety, even in its native region. The plant is warm-loving, requiring warmth, but thanks to its precocious ripening (ready for harvest in just over fifty days from transplanting), it can be grown throughout Italy, even in shorter growing seasons. This ecotype is ideal for those who want to experiment with new recipes and flavors (in the restaurant industry), and is highly sought-after by Latin and Mexican restaurants in particular.

In our ongoing research, we couldn't help but stumble upon one of the world's centers of agrobiodiversity and traditional Central American cuisine: the Mexican state of Oaxaca (pronounced [waˈxaka]). Thanks to encounters and discussions with chefs and growers, we have delved into this incredible territory, eventually developing a cultivation of traditional heirloom varieties, some of which are very rare outside the Americas.
It took time to acclimatize them, ensure they were free of disease, and ensure their genetics matched: the first season was spent growing them above ground in greenhouses, followed by the second and third seasons in highly isolated gardens, and the following seasons in the field, isolated under netting to prevent hybridization. Not all varieties are available for distribution; some require special care, others require lengthy forced cultivation in a warm greenhouse, such as Hoja Santa (Piper auritum) or Hierba de Conejo (Tridax coronopifolia). We begin this year with the distribution of a few important varieties, key ingredients in delicious traditional recipes such as Mole, Salsa Verde, and Tortillas. We invite you to grow and experience these new, intense, and unique flavors. Whether you're a chef or a biodiversity enthusiast, these ecotypes are for you.