A deciduous tree, growing to 10 m (33 ft.) with deeply lobed, palmate leaves. The flowers are completely concealed within fleshy receptacles and are followed by small green, pear-shaped fruits, ripening to dark purple, when the flesh surrounding the seeds becomes sweet and juicy.
History and traditions
Figs originally came from Caria, a region of modern Turkey, which is the source of the species name. They were widely cultivated in ancient Greece and Rome and there are many references to them in classical writings from Homer to Theophrastus, Discords and Pliny. Greek athletes ate figs to improve their strength and performance and the Romans fed them to their slaves (presumably for similar reasons). In Roman mythology the fig was dedicated to Bacchus and renowned as the tree which gave shelter to the wolf that suckled Romulus and Remus. Figs have been grown in the rest of Europe since they were popularized by the Emperor Charlemagne in the 9th century.
Growth
Although fig trees will withstand temperatures to -5°C (23°F), they need some protection from prolonged frost and cold. Warm, sunny summers are necessary to produce good fruit. Grow in well-drained, rich soil in a sunny position, and provide a sheltered place in cool areas. Propagated from semi-ripe cuttings in summer.
Uses
Medicinal
Well known for their laxative properties syrup of figs is a traditional remedy for constipation they are also highly nutritious, containing vitamins A, C and minerals, including calcium, phosphorus and iron, and are considered restorative and strengthening to the system. The milky juice, or sap, from green figs helps to soften corns and calluses on the skin.
Culinary
The fruits are delicious raw, or as a cooked ingredient of sweet pies, pastries, desserts and conserves. Dried figs are stewed, or eaten as they are.
