The variety is mid-season, fruit ripening occurs 110-115 days after mass germination. The bush is determinate, semi-spreading, medium-branched, 60-80 cm high. The fruits are yellow-green, flat-round, weighing 30-40 g. Productivity 2-3 kg/m². The variety has good keeping quality and is resistant to unfavorable growing conditions.
Physalis is a light-loving, cold-resistant plant. Grows on any soil except highly acidic.
Seeds for seedlings are sown at the end of March, according to a 7x9 cm pattern. In the phase of 6-8 true leaves, seedlings are planted in open ground (late May-early June). Planting pattern - 70x40 cm.
With the seedless growing method, physalis seeds are sown in the ground when the soil warms up to +14+15°C. In the phase of 2-4 true leaves, the seedlings are thinned out (leaving one plant per hole).
Physalis is not pruned, only at the end of June the growing point is pinched. Further care consists of regular watering, loosening, weeding, and fertilizing.
For feeding, complex water-soluble mineral fertilizer is used.
Physalis is collected in dry weather from the end of July until frost.
1 gram = 500-600 seeds.
* Physalis is very responsive to fertilizing with organic and mineral fertilizers and loves watering. He loves sunny places, well-fertilized soil. Since its fruits develop in so-called “lanterns,” they can withstand lower temperatures than tomatoes. But, if the plant is planted in a secluded place and covered on cool nights, it will delight you with its splendor and beauty.
Physalis is very beautiful at the end of July, but if you want to try its fruits, then at the beginning of August you need to “destroy” all the beauty, that is, cut off all the flowers and make sure that the plant does not produce new flowers.
Physalis fruits are located in the internodes; they do not ripen at the same time. The size of the fruit can reach 4 cm in diameter, ripe fruits are yellow (may be purple). They can be eaten raw, but the taste is specific.
If you want to store physalis for some time, then do not remove the covers.
Physalis fruits are well suited for processing: pickling, pickling. They also make jam and candied fruits. For processing, it is necessary that the fruits lie down and turn yellow after collection. Only after this can they be removed from the bags and processed. It is better to crush them or turn them into a homogeneous mass. For 1 kg of physalis mass, add 1 kg of sugar, and then boil until jam or jam or jelly is ready - it’s a matter of your taste. Experiment and delight yourself and your loved ones.
Eng.: Mexican husk tomato, Cape Gooseberry. Bot. syn.: Physalis philadelphica.