Content
- Numerous physalis species offer exotic pleasure for the eyes and palate
- Ornamental plant lantern flower
- Delicious maple (Physalis peruviana)
- Rarer species
- No salsa without tomatillo
- Tips & Tricks
Numerous physalis species offer exotic pleasure for the eyes and palate
The Physalis (also called Blasenkirschen) are a genus within the family Solanaceae. In this country, especially the lantern flower and the Andean berry are well known, but there are also a number of other, lesser-known relatives. The exact number of Physalis species is unknown. Data varies between 75 and 100 different varieties, most of which are native to Central and South America.
Ornamental plant lantern flower
The well-known, only one of the Physalis species also occurring in Europe, lantern flower is cultivated mainly as an ornamental shrub because of its pretty, strongly colored in autumn flowers. The small fruits are considered poisonous, with the spirits arguing here as well. But whether poisonous or not: The berries of Physalis alkekengi, as the Latin name of the plant is, do not taste very special. Thus, there is no danger that you accidentally take larger quantities. Also in contrast to the other Physalis species, the rhizomes (= roots) of the lantern flower are hardy.
Delicious maple (Physalis peruviana)
In contrast to the berries of the lantern flower the slightly larger, in the ripe state very strong orange-red colored fruits of the Andean berry taste refreshing sweet-sour, juicy and aromatic. The plant, also known as Cape Gooseberry, is native to the Andes and is cultivated worldwide in subtropical areas. But also in Germany, the Andean berry thrives excellently, it only tolerates no frost. A plant can produce up to 300 berries.
Rarer species
In addition to the two mentioned Physalis species, there are many more, some of which are only locally limited in their home countries as fruit or vegetables processed or enjoyed raw. The following three varieties, as exemplified, are likely to provide a rich harvest in our climatic conditions.
No salsa without tomatillo
In particular, the Mexican Tomatillo is culinary of great importance. In Mexico, chili-flavored sauces and pastes are made from the pulp and serve as an accompaniment to meat dishes, tortillas and spreads. The fruit juice is consumed as a drink. The tasty, vitamin C rich berries are usually boiled green or stewed. Ripe fruits are used to make jam and can be eaten raw or eaten as part of salads.
Tips & Tricks
No matter what kind of physalis it is: The proliferating plants can be wonderfully socialized with bluebells, asters and chrysanthemums.
IJA