- Physalis: origin and properties
- Are physalis poisonous?
- Physalis species and cultivars
- Propagating Physalis
- Harvesting, storing and using Physalis
- Uses and ingredients of Physalis
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The exotic physalis is becoming increasingly popular. Here you can find out everything about the physalis varieties, propagation and harvesting the delicious fruits. We also answer which Physalis are edible.
Physalis (Physalis sp.) belongs to the nightshade family (Solanaceae) and is closely related to the tomato (Solanum lycopersicum). , which it also resembles in terms of care and planting. There are several species in this genus, some of which are edible and some are only used as ornamental plants. Our native representative of the genus Physalis is the Chinese lantern (Physalis alkekengi), whose fruits are only suitable for consumption when fully ripe. In the following article you will learn everything about the history and origin of the physalis, planting and propagation and of course the correct care of the Andean berry.
Physalis: origin and properties
The origin of physalis is in South America, more precisely in the northern Andean regions of Peru and Bolivia. There it is a perennial, wild and shrub-like berry plant whose fruits are also sold on local markets. It was spread widely in other tropical, subtropical and even temperate regions by seafarers. Before 1807, the Portuguese brought Physalis to the Cape of Good Hope in South Africa, where it has been cultivated ever since. Hence its nickname Cape gooseberry. It is also widely grown commercially in South Africa and made into jam or canned. Due to its popularity, it is almost considered a staple food there. The plant did not reach Europe until the end of the 18th century. The term "physalis" comes from the Greek and means "bubble", which can be traced back to the paper shell of the berry fruit.
Physalis plants reach a height of up to two meters, but there are also bushy varieties of only about 50 to 80 cm. In our latitudes, the physalis typically flowers from June and delivers its tasty berries from the end of August until the first frost.Cape gooseberries have heart-shaped, fluffy leaves and bell-shaped flowers, which form a "bubble" over the berry during fruit formation and thus transform into the well-known "Chinese lantern".
The fruit of the physalis is about the size of a cherry, eye-catching yellow-orange in color and has countless small nuclei. Because of their shape, the nicknames bladder cherry or Andean cherry arose. It tastes sweet and sour and extremely fruity like a mix of pineapple (Ananas comosus), kiwi (Actinidia arguta), passion fruit ( Passiflora edulis) and Gooseberry (Ribes uva-crispa).
The physalis is typically cultivated as an annual plant in our latitudes. However, it is actually a perennial, which means that you can overwinter the physalis in a bucket indoors.
Are physalis poisonous?
The bitter green plant parts of all Physalis species are slightly poisonous and can lead to abdominal cramps, vomiting and other symptoms of poisoning. Although the ripe fruits of the Physalis are edible - although they taste hardly edible in some species such as the Physalis alkekengi - caution is advised. Unripe physalis fruits are poisonous because they contain the alkaloid solanine, which causes convulsions. These should therefore not be consumed because they can lead to the symptoms of poisoning mentioned above. But there are exceptions here, too: Some varieties of tomatillos (Physalis ixocarpa) can be eaten when they are unripe.
Note: The green parts of the Physalis plant are also poisonous for pets such as cats and dogs if they eat them. Luckily, they rarely show any interest in the plants either.
Physalis species and cultivars
The genus Physalis, originally from South America, has a number of species, most of which do not bear fruit that is edible for humans. In the following section we would like to introduce you to the most well-known varieties and species.
Lantern Flower (Physalis alkekengi)
This plant is almost a herald of autumn, its characteristic lanterns then glow in deep orange to red and resemble a Chinese lantern. The lantern flower is not hardy, but reappears every year through annual self-sowing in suitable locations. The green plant parts of this physalis are slightly poisonous. The berries, on the other hand, are edible when fully ripe, but taste slightly bitter and sour-sweet.
Cape Gooseberry (Physalis peruviana)
The most well-known and at the same time particularly tasty subspecies of this genus is the Cape gooseberry. It is particularly popular as an edible decoration and as a fruit rich in vitamins with a mildly sour aroma, which also thrives in our gardens.
The best Physalis peruviana varieties:
- 'Heitmann': This variety, bred for early maturity, reaches a height of up to 150 cm. It forms slightly smaller, but large masses of sweet-fruity berries wrapped in lanterns.
- 'Inca plum': The plants, which are up to 150 cm high, produce many cherry-sized, deep orange berries. The taste is extremely fruity and sweet with a clear acidity.
- 'Lady Madonna': Juicy-sweet variety with strikingly elongated skin and quite large orange-yellow berries. This strain grows to about 150cm tall.
- 'Little Lanterns': Ideal for growing Physalis in pots, in hanging baskets or on the balcony. The heavily branched and overhanging plants provide a bountiful yield of cherry-sized, orange fruits.
- 'Preciosa' is a Physalis variety that is only about 80 cm tall. It forms many small golden-yellow fruits and ripens from mid-August.
- 'Schönbrunner Gold': The fruits of this variety are particularly large, dark yellow in color and taste very aromatic with a fine sweet and sour note. The plant can grow up to 2 m tall.
Pineapple Cherry (Physalis pruinosa)
As the name suggests, the sweet taste of the pineapple cherry is reminiscent of that of a ripe pineapple. The plants grow bushy and small, ripen much earlier than the Cape gooseberry and form an incredible number of small yellow berries. As soon as the fruits are ripe, they fall off the bush by themselves and can then be easily picked up. Hence the nickname earth cherry.
Best Pineapple Cherry Varieties:
- 'Geltower Selection' was bred for extra large fruit. The aroma of this approximately 50 cm high pineapple cherry turns out to be extremely sweet and pineapple-like.
- 'Goldie' is native to the USA and produces large orange berries with a flavor reminiscent of pineapple and strawberries.
- 'Izumii' only reaches a height of 40 cm and thus finds space on every balcony. The approximately 1 cm large light yellow berries taste remarkably sweet andfruity and ripen from July.
Tomatillo (Physalis ixocarpa)
Tomatillos, also called blue physalis, are mainly known in Central and South America. The fruits are large, purple and light yellow to greenish in color and have an apple-like, fruity and spicy, but not particularly sweet taste. They are often cooked into salsa and jams. The tomatillo fruits, which can be up to 5 cm in size, also thrive here in Germany. Some varieties can be eaten unripe - the taste of green apples is particularly distinctive. At least two plants ensure good pollination of the flowers, which bumblebees also like to visit. The crunchy, slightly sticky berries ripen from September as soon as the lantern splits open and can be stored for several weeks.
Best Tomatillo Varieties:
- 'Amarylla' forms light yellow, firm and juicy fruits that ripen as early as August. This European variety is particularly good for jams and salsa.
- ‘Mexican Husk’ enchants with light yellow to deep purple fruits, depending on the sun exposure. It can also be eaten unripe as a snack between meals. Its taste is strongly reminiscent of an apple.
- ‘Purple Coban’ originates from Guatemala and is grown there on a large scale. The violet-brownish green fruits taste extremely spicy and sweet.
Strawberry Tomato (Physalis philadelphica)
This variety is native to Mexico and is grown as a vegetable there, as well as in the southern United States. There it is also an integral part of traditional dishes, whereas this species is hardly noticed in Europe. 'Purple de Milpa' is one of the best-known varieties and forms deep purple, almost black fruits with an aromatic, slightly hot taste. It is said to be one of the best strawberry physalis varieties, growing to around 150cm tall.
Could you choose one of the delicious varieties and types? Now it's time to cultivate and cultivate the heat-loving physalis. For a detailed guide on how to grow physalis, check out this article.
Propagating Physalis
The physalis can either be grown in a bright room from February by seeds or propagated directly by cuttings. Sow from mid-February to mid-March on a bright, warm window sill. Fill upSeed containers with a nutrient-poor soil - such as our Plantura organic herb & seed soil - and place the individual seeds in it. The sowing depth is about 0.5 cm. Now the seeds should always be kept moist and warm at 20 to 25 °C. Germination occurs after about 10 to 20 days. As soon as the first true leaf has formed after the two cotyledons, it can be pricked out and put into individual pots. The Physalis plants will now grow indoors in a light and warm spot until mid-May before they can be planted out.
When physalis is wintered, it is a good idea to use the sprawling plant for propagation via cuttings at the same time. To do this, cut off about 10 cm long head cuttings with about five to seven leaves after the harvest from October to the beginning of November. All leaves except for the shoot tip are removed so that the cuttings do not evaporate too much water through the leaves.
The cuttings are now placed in pots with nutrient-poor soil - such as our Plantura organic herb & seed compost - good kept moist and rooted at about 15 to 20 °C room temperature. After about three to four weeks, the rooted cuttings are moved to a cooler but bright room, where they overwinter at a temperature of 10 to 15 °C. Before you plant the physalis outdoors, you should wait for the last frost in mid-May.
If you have planted the physalis in a pot or bed from mid-May, summer will soon begin and the first care measures are due. You can find out everything about the correct care of Physalis in our special article.
Harvesting, storing and using Physalis
After the lanterns have changed color from green to light brown, the time has finally come: the physalis can be harvested. However, you should make sure that the lantern is completely dry. Physalis ripens relatively quickly, and the harvest can take place about seven to ten weeks after flowering. The physalis harvest time begins in July and August and the ripe lanterns almost fall into your hand when you touch them. Some species, such as the pineapple cherry, simply let the ripe fruit and lantern fall to the ground, where you can pick them up and then enjoy them.
Tip: Only almost completely ripe Cape gooseberries can be fully ripened indoors, together with fruits such as bananas and apples that produce the ripening gas ethylene. Green or only half-ripe fruits also reach in this wayunfortunately not at all ripe for enjoyment.
Storage of Physalis
The ripe fruits can be stored in a cool and dry place in the fridge with their lanterns for about one to two weeks. Without the shell, the delicious lantern fruit quickly shrivels or molds. Tomatillos, on the other hand, are more robust and can be stored dry and at room temperature for four to six weeks without any problems. However, you should not freeze the berries, as they will burst open and become mushy when thawed. Gently dried physalis can be stored for several months.
Uses and ingredients of Physalis
Physalis can be eaten fresh when ripe, but can also be processed into jam, jelly or fruity salsa. They are particularly good for eating raw and as a decoration, but they are also popular as compotes or jams. If you dip the berries in liquid chocolate, you can nibble them like pralines.
The ingredients of physalis offer a nutrient-rich mix of vitamins and minerals. For example, it is an excellent source of vitamins C, B3 and B12 as well as provitamin A and also provides calcium, iron, manganese and phosphorus. In addition, the he althy physalis is rich in polyphenols and carotenoids, making it a particularly he althy snack.
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