How to Grow and Use Heirloom Ground Cherries


| 9/17/2014 8:35:00 AM


Tags: ground cherries, heirloom vegetables, native plants, Virginia, Brenda Lynn,

How To Grow Ground Cherries 

Aunt Molly’s ground cherry preserves may have occupied a privileged spot in your great-aunt’s pantry, but you’ll be hard pressed to find them nowadays. Ground cherries (Physalis pruinosa) are an endangered heirloom. Their recorded heritage traces back to 1837, when they first appeared in Pennsylvania horticultural literature.

Once commonly grown in backyard gardens, ground cherries somehow lost their way. Though they are ridiculously easy to grow and store, ground cherries are difficult to transport.  Urbanization and the movement away from growing one’s own food led to the demise of this golden gem. The good news is that they can be grown in containers or raised beds, they’re relative pest-free, and they produce abundant fruit from mid-summer through frost.

Ground cherries are really not cherries at all. They are members of the Solanaceae family, which includes tomatoes and tomatillos. Like the tomatillo, ground cherries grow inside a papery husk. When ripe, ground cherries turn bright yellow and fall to the ground. Though several varieties are native throughout the Americas and Eastern Europe (‘Aunt Molly’ is a Polish variety), ground cherries taste like tropical treats. Their pineapple — vanilla flavor brightens pies, jams, and chutneys. They are equally delicious eaten raw, dried, or cooked. Squirrels and small children are keen to ground cherries’ charms, so gardeners should keep a close look-out for ripe, fallen fruit.

How to Grow Ground CherriesHeirloom Ground Cherries

Ground cherries are frost tender and should be started indoors 6-8 weeks before spring planting in cooler climates. They’ll produce prolifically beginning 70 days from transplant, through the first fall frost. Good drainage and humus-rich soil ensure an abundant crop. Two to three plants grown in raised-beds or large pots will provide enough ground cherries for a season of tasty jams and pies, with a few left over for wildlife. Staking helps keep branches and fruit off the ground. Though they are sometimes susceptible to flee-beetles, ground cherries’ weed-like nature makes them fairly disease resistant. In addition to ‘Aunt Molly’s,’ tasty varieties to try include: Physalis pubescens ‘Cossack,’ Physalis pubescens ‘Goldie,’ and Physalis peruviana ‘Cape Gooseberry.’

Once harvested, ground cherries will continue to ripen, if placed in a well-ventilated container on the countertop. They will store for up to three months in a cool (50 degree) environment. They also store well when dried like raisins, either in a dehydrator, or by placing them in the oven on its lowest setting for several hours.

brenda
5/18/2016 8:35:07 PM

these are grown all over the place on the big island of Hawaii. I have a plant myself but we don't call them ground cherries, they are poha berries and don't taste a lot like cherries, closer to a grape, ripe ones are awesome, green are pretty tart. I eat what I pick before I make it in the house! Our plant is growing fast, watch for spider mites.


atikokan
9/19/2014 2:36:27 AM

This recipce makes me drool!





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