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Tomatillos are round, typically green fruits that grow in an inedible, paper-like husk. They range in size from a golf ball to a tennis ball and have a tart flavor that’s familiar to anyone who’s ever eaten an authentic Mexican salsa verde.

Domesticated by the Aztecs around 800 BCE, tomatillos are a member of the nightshade family and one of the oldest “New World” plants still grown today.

The most common variety is a green, golf ball sized fruit known as Toma Verde, but yellowish and purplish varieties are also available. Tomatillos are sometimes called husk tomatoes.

Most Asian greens are good sources of calcium and vitamins A, C and K.

Leave husks on tomatillos until you’re ready to use them. Store on the counter in a dry, well-ventilated place for up to a week.

Tomatillos can also be stored in the refrigerator for up to three weeks.

Tomatillos can be frozen for several months, but will lose some of their flavor. Remove the husks, wash and dry the green fruits and place in a sealed freezer bag.

Some Asian greens can survive light frosts and may even grow sweeter as a result.