20171118 Country farm and home seed sale (75%off) Goldie ground cherry hi mowing seeds 1/10 of a gram 7 to 14 days to germination send to 18 to 24 inches plant height 3 feet
- Physalis ixocarpa 
- see 
- Physalis philadelphica,
- which includes the Tarahumara, Tepehuan and Zuni tomatillos, are smaller, wild or semi-cultivated types, collected from remote areas in Mexico.
-  indicates these are the same species...
- Physalis angulata, Smooth Ground-cherry, Cutleaf Ground-cherry
- uncommon NC piedmont native http://www.namethatplant.net/plantdetail.shtml?plant=1074
- see 
- Physalis heterophylla the downy ground cherry, or clammy ground cherry
- common NC piedmont native http://www.namethatplant.net/plantdetail.shtml?plant=2025
- The three-foot-tall perennial bears small yellow edible fruits. 
- Physalis longifolia var. subglabrata, Physalis virginiana var. subglabrata, Physalis subglabrata
- uncommon NC piedmont native http://www.namethatplant.net/plantdetail.shtml?plant=3339
- Physalis peruviana, the Cape Gooseberry, Husk Tomato, Goldenberry, Poha, Ground Cherry, Gooseberry Tomato or Ground Cherry
- has tight fitting purple tinted husks that curl back to reveal the greenish-yellow ripe fruit. 
- piquant, grape sized fruits… cultivated 'Golden Berry" tastes like orange juice. 
- see 
- Solanaceae: Physalis pruinosa (ground cherry), P grisea, the ground cherry, husk tomato, strawberry tomato, or dwarf Cape gooseberry
- rare NC piedmont native http://www.namethatplant.net/plantdetail.shtml?plant=3341
- documented in Chatham http://www.herbarium.unc.edu/seflora/species.htm?species=Physalis%20grisea
- (As P pruinosa): low growing annual native to eastern North America. The cherry sized green to yellow-gold fruit drop to the ground when ripe.
- See Ch 36  third most importnatn after P peruviana & P ixocarpa
- P pubescens
- some interest as food plant  see 
- native http://www.namethatplant.net/plantdetail.shtml?plant=3340
- Physalis virginiana
Physalis franchetii (P. alkekengi)
 North American Cornucopia: Top 100 Indigenous Food Plants By Ernest Small
 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005013101&lng=en&nrm=iso - food science journal article jellies made in Brazil
The different native American physalis species studied (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) exhibited wide physical and physicochemical variability among each other, which resulted in jellies with different physicochemical, rheological and sensory characteristics. The Peruviana, Pubences and Angulata stood out for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant activity. Despite the nutritional value, the Mínima appear to be the most suitable species for fresh consumption. Peruviana, Pubences and Angulata are the most suitable species for processing due to higher sensory accepted of the jellies, either in pure form or in combination with brie-type cheese.