Physalis edulis - Ferme de Sainte Marthe seeds

The Peruvian Groundcherry is a frost-tender perennial plant that can reach up to 1m (3ft) in height. It is cultivated for its attractive orange fruits, covered with a calyx, which are consumed raw in fruit salads, or in jams and sauces. Sow in March - April for a harvest in September-October.

The Physalis or Peruvian Groundcherry is native to South America (Peru, Chile, Colombia) and has adapted to many areas such as South Africa and Australia. It produces small yellow to bright orange fruits enclosed in a paper lantern-shaped calyx.

The flavour of the fruit is somewhat tart and reminiscent of tangerine. In this particular variety, it can grow to the size of a large cherry or even a small apricot. The exotic silhouette of the calyx reminds us that the vegetable garden can be both nourishing and aesthetic. Sowing takes place from May to July, and the harvest of the fruit occurs from August to October.

The Groundcherry or Physalis belongs to the Solanaceae family and produces trailing stems, which contribute to its beautiful spreading habit. It blooms in summer and the fruits develop from September to October, resembling coral-coloured paper lanterns. The drying of the calyx reveals the nervature and creates a lace-like effect, showcasing the fruit inside: a treasure in an exquisite cage. They contain numerous small seeds that spontaneously reseed themselves from one year to the next. Nowadays, physalis are used for decoration on pastries but also in compotes, jams, clafoutis, and in more flavourful preparations such as the Mexican sauce Salsa verde. They have also been used since ancient times in phytotherapy, being renowned for their purifying and antioxidant properties. Be careful however, the berries are toxic when consumed while still green!

Harvesting: The Peruvian Groundcherry can be harvested as early as August when the fruits have acquired their beautiful golden yellow colour and the calyx is fully parchment-like. One plant can yield 250 to 300 fruits.

Storage: Physalis fruits are typically consumed fresh. They can be stored for a few days in the vegetable compartment of your refrigerator. They can also be dried - in which case, they should be left in a dry and well-ventilated place, without coming into contact with each other, and can be stored for a few months.

Gardener's tip: Physalis plants are sometimes susceptible to infestations of whiteflies. These small insects, from the same family as aphids, can be a nuisance if they are present in large numbers. A peppermint infusion or even a spray of water mixed with black soap will eliminate them without resorting to chemicals. Natural predators of aphids such as ladybugs or lacewings should also be encouraged.