The longest shelf life would be pressure canned, pickled, or dehydrated. The would come frozen, depending on how you plan to use them.

Fresh storage of them will be limited no matter which method you use. Fridge storage, just as with tomatoes, really reduces the flavor. Room temp storage in or out of husk - the mold either way - is at best 7-10 days and that depends on the humidity.

Dave

Tomatillos look like small green tomatoes Store tomatillos briefly at room temperature or for up to a week wrapped loosely in several ways.

Here is a link that might be useful: custom lanyards

I store my bulk end-of-season harvest of tomatillos in an unheated garage in their husks in shallow boxes that are lined with newspapers. The garage temp? not sure, but probably anywhere from 60F and downward as the colder weather progresses. As long as they aren't layered deeply, most will keep for months for me -- well into winter! I do check them occasionally and remove any that have softened or gone bad, and that seems to be caused by excess moisture. I also don't leave them if the garage will go below freezing. :)

I know you only asked about shelf-life, but I tried and they also freeze great! just remove the husk and freeze whole in freezer bags.

Thanks Dave and party_music. I might do some experimentation.

Like party_music, I freeze mine whole. I freeze them on sheet pans and then dump them into a freezer bag, so I can pull out half a dozen if/when I need them.

I've also found that they store for a couple of months in the root cellar along with the winter squashes, or in a cool corner of the pole barn as long as they aren't allowed to freeze. The things are prolific, I just keep putting them into the freezer...

Annie