Ground Cherry Seeds

How to grow Ground Cherries

Seed Sowing

Sow in modules in March – April in a heated propagator or on a warm sunny windowsill.

Transplanting

Transplant your seedlings into their final growing position in May when the risk of frost has passed. Plant deeply, leaving 90cm between plants.

Ground Cherries will benefit from being grown undercover in a polytunnel or greenhouse, but can be hardened off and grown outdoors in a well-sheltered, south-facing spot. They are also suitable for container growing but make sure your pot is at least 5L in volume.

Plant Care

Keep the area weed-free and consistently watered during hot spells. You can mulch around the plants to keep in moisture and prevent weeds.

Ground Cherries are low growing with a spreading habit so will benefit from some support to keep them from sprawling.

Challenges

Ground cherries are susceptible to the same pests and diseases as tomatoes but are slightly hardier due to their wilder growing habit. If plants are stressed, flea beetles or whitefly may become an issue. Ensure proper spacing for good air circulation, and keep watering consistent, especially during hot weather.

Harvest

When ripe the fruits will turn bright yellow and the husks brown. They will naturally fall off the plant when ready so the best way to harvest the fruits is off the ground. They store well in their husks and can keep for a few weeks after harvesting.

Culinary Ideas

Ground Cherries are delicious raw in a salad with their completely unique flavour, a mixture between pineapple, mango and papaya with a slight umami edge. They are naturally high in pectin so are perfectly suited to making jams and preserves. They also dry really well in a dehydrator, making a fantastic alternative to raisins.

Seed Saving

A population of at least five plants is recommended, although it is possible to save seed from just one plant. Each cherry contains up to 100 seeds, so very minimal harvests are needed for a plentiful seed crop.

Remove the husks and cut the cherries across the equator, squeezing out the juice and seeds into a food processor with extra water and blend to separate the seeds from the surrounding pulp. Once the seeds have settled at the bottom of the container, the pulpy water can be poured off. The process of adding clean water and pouring off the pulpy water (known as ‘water-winnowing’) can be repeated until the seeds are clean. Pour into a strainer and rinse with water, placing on a screen to dry in a well-ventilated, cool area.

Store seeds in a cool dark place.