Of the genus physalis, ground cherries originated in tropical America. Several species grow wild in the United States. Although another member of the physalis family, the tomatillo, has become popular due to interest in authentic Mexican cuisine, the delicious ground cherry is mainly overlooked.
Growing Ground Cherries
Ground cherries are fairly easy to grow. Treat them as pepper plants and start indoors. Seeds germinate slowly, in about 2 weeks. You may be able to speed sprouting by using a heat mat under seeds sown in pots on plant trays. A simpler method to obtain heat is to sprinkle seeds on a damp paper towel, pop them in a baggie and set them on top of the fridge. The refrigerator's heat pump reservoir will supply the heat.
Use care when transplanting to avoid any setback. They need no fertilizer and tolerate poor soils. Ground cherries are grown as annuals in most climates as they are not frost hardy. The plants prefer full sun and plenty of water and will mature in about 70 days from transplant. A single plant can produce up to 300 fruits! Aunt Molly's is a particularly tasty variety of this citrus flavored fruit.
Harvesting Ground Cherries
Ground cherries are ripe when they fall from the plant, hence the name 'ground' cherries. Because the branches are low it is often difficult to see the pale husks. Using a black biodegradable weed barrier makes harvesting easier and keeps the fruit clean.
Ground cherries are not be be eaten green. The immature fruits contain solanine, the substance that makes potatoes toxic when they turn green. Allowing the fruit to ripen in the husk for several weeks after harvest will make them sweeter. Ground cherries keep well and can be stored for up to 3 months if left in the husk.
Using Ground Cherries
Although most gardeners cannot resist eating the delectable fruits right off the plants, ground cherries make wonderful pies and jams and can be poached and served over ice cream. Include ground cherries in fruit salads and muffins or dip them in chocolate fondue. For an exotic plate garnish, leave on a bit of stem and carefully pull back the husk to expose the sweet fruit. They may be dried and eaten like raisins or figs. Ground cherries can also be frozen for year-round use. Simply remove the husks, rinse and pat dry then freeze on a cookie sheet in one layer. Once frozen, store in a freezer bag.
This Ground Cherry Marmalade recipe dates back to the 1950s:
- 3 cups husked ground cherries
- 2 cups cooked pears, drained and diced
- 3/4 cups water
- 1/2 cup drained crushed pineapple
- 1/4 cup lemon juice
- 7 cups sugar
- 90 ml liquid pectin
Bring all ingredients to a full rolling boil for 1 minute then simmer for 10 minutes. Process for 10 minutes in a hot water bath.
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