Tomatillos (sometimes called husk tomatoes) are a newer addition to cuisine in the northern US, and I admit I'm still learning about them as well. They originated in Mexico and are a larger part of their cuisine than ours. They are big in sauces/salsas like salsa verde. This is my rationale for trying them.
|Seeding Time: Early March (in central Maryland)|
Transplanting Time: Late April (in central Maryland)
Harvest Time: JUL-AUG (in central Maryland)
Spacing: 3-4 ft.
I am treating tomatillos just like tomatoes - same cages, same fertilizer, and just a tad larger spacing. This is largely because there's not as much information on tomatillos around as there is on tomatoes. The only other difference right now is a different mulch color - I'm using black for tomatillos but red for tomatoes. This is simply because of the length of red I bought this year, not enough for the tomatillos.
None known yet - I use the same as tomatoes.
Canning is the only method I am aware of being fruitful. I am certain that you could freeze them, but I don't think I would. For canning, I imagine it would be best done after making a salsa.
Matt's Garden Notes:
Matt's 2013 Tomato/tomatillo Map
Recipes using Tomatillos: