Also known as Peruvian Groundcherry, this nutrition powerhouse is native to Colombia and Peru. Usage dates back to the time of the Incas. The berries grow on large bushes and are encased in a paper like husk. Very productive for weeks on end, the flavour is sweet and mildly tart. Harvest with the husks on, the most ripe will fall to the ground. Excellent storage at room temperature for a month or more .Then remove the husks when ready to eat. Used fresh, in fruit based sauces, pies, jam, chutney or dried.

Rich in Vitamin C, and full of antioxidants a good choice to maintain heart health. Easy to grow, start the tiny seeds 1 month early in small pots. Sow 1/4 inch deep and keep warm. Once risk of frost is past, transplant to a sunny location. Classed as a perennial in the tropics usually grown as an annual in temperate zones. We have had some success overwintering in a protected greenhouse.