Prefers warm temperate to subtropical climates, but can thrive in cool temperate climates with proper care. Can tolerate a range of soil conditions.
Fig
The Ficus carica, commonly known as the fig tree, is an ancient plant with over 700 varieties. It is a deciduous tree that thrives in warm temperate and subtropical regions, but can also adapt to cool temperate climates. The fig tree can reach a height of 5-10 meters and produces sweet, edible fruits that can be eaten fresh, dried, or frozen. It is tolerant of drought and can live up to 100 years, making it a versatile and long-lasting addition to gardens.
Ficus carica
Mediterranean
- The fig tree is known for its deep-rooting system, which allows it to withstand drought conditions. - Figs have been cultivated for thousands of years and have cultural significance in many civilizations. - The fig fruit is unique as it is not actually a fruit but an inverted flower with seeds inside. - Fig trees have a symbiotic relationship with a specific species of wasp that helps in pollination. - In addition to being consumed fresh or dried, figs are also used in various culinary preparations, such as jams, preserves, and desserts. - Some fig varieties are parthenocarpic, meaning they can produce fruit without the need for pollination. - Figs are rich in dietary fiber, antioxidants, and various vitamins and minerals. - The latex sap of the fig tree can cause skin irritation in some individuals. - Fig leaves are used in traditional medicine for their potential anti-diabetic and anti-inflammatory properties. - The fig tree is often mentioned in religious texts and has symbolic meanings in different cultures.
Well-drained, loamy soils rich in organic matter.
The fig is one of the most ancient plants in civilisation, and exists in as many as 700 varieties of the species. It is a deciduous tree and can grow to a height of 5 - 10 m, with a spread of up to 25 m, although most cultivars tend to be smaller. It grows best in warm temperate and sub -tropical regions and is frost tolerant to - 10oC. Very young trees may be injured by early or late frosts, so should be protected. Figs can live for 100 years and begin to bear fruit at 2 - 3 years.
Fig trees do well in a wide range of soils, although they dislike alkaline or salty soils. The soil should not be too rich in nitrogen and periodic applications of lime are beneficial. They are tolerant of drought, but produce better quality fruit when water is plentiful. They often produce a better crop of fruit if the roots are restricted, and for that reason it is a good tree for container growing in small gardens.
The fruits are produced singly or in pairs in the leaf axils, and vary considerably in shape and skin colour between varieties. The wild fig depends for pollination on a tiny wasp, but some cultivated varieties or hybrids require no pollination and produce only female flowers. In some climates, figs produce two crops, one in the early summer and one in late summer to early autumn. The first crop tends to produce larger fruits, the second crop smaller but more numer-ous fruits.
Little pruning is required, unless the tree is to be kept as a dwarf. Pruning consists mainly of cutting out dead, deformed or weak branches. The tips of young shoots can be pinched out to ensure that they make good, strong growth, as the fruit only comes to maturity on new or recently ripened wood. Figs can also be trained to grow up against walls or along fences.
Propagation is by layering or cuttings. Layers should root in a season and should be detached from the parent tree when the pot into which they have been led is filled with roots. Cuttings should be selected from short - jointed shoots of the previous years growth, and taken in spring. The 15 - 25 cm cuttings do best in sandy soil in the warmth.
Figs can be eaten fresh, frozen or dried, the sugar content rising from 12% to 50% on drying. The best way to dry figs is to let them dry partially on the tree and drop naturally to the ground. They can then be dried further on trays.
Nutritional composition of fresh fig per 100 grams of edible portion is: Water - 77.5%, Energy - 80 calories, Carbohydrate - 20.3 g, Fat - 0.3 g, Protein - 1.2 g, Ash - 0.7g, Calcium - 35 mg, Potassium - 194 mg, Sodium - 2 mg, Magnesium - 20 mg, Iron - 0.6 mg, Phosphorous - 22 mg, Iodine - 0.004 mg, Bromine - 0.18 mgs, Vitamin A - 80 I.U, Thiamin - 0.06 mg, Ribofla-vin - 0.05 mg, Niacin - 0.4 mg, Ascorbic acid - 2 mgs and the digestion time is 2.25 hours.
Nutritional composition of dried fig per 100 grams of edible portion is: Water - 23%, Energy -274 calories, Carbohydrate - 69.1 g (about 50g is dextrose), Fat - 1.3 g, Protein - 4.3 g, Ash -2.3g, Calcium - 126 mg, Potassium - 640 mg, Sodium - 34 mg, Magnesium - 71 mg, Iron -3.0 mg, Phosphorous - 77 mg, Chlorine - 100 mg, Sulphur - 270 mg, silicon 240 mg, Vitamin A -80 I.U., Thiamin - 0.1 mg, Riboflavin - 0.1 mg, Niacin - 0.7 mg, Ascorbic acid - 2 mgs and the digestion time is 2.5 hours.
Figs are used medicinally for their mild laxative effect. Often they are mixed with senna, rhubarb, and other stronger laxatives. Demulcent decoctions are prepared from figs and used in the treatment of catarrhal infections of the nose and throat. Figs can be roasted and split into two and the soft pulpy interior provides a poultice for dental abscesses, gum boils, circum-scribed tumours and boils. The milky juice of the fig is applied to warts. This causes them to dry and fall off.
The wood is porous and of little use.
- Genus: Ficus
- Habitats: Native to the Mediterranean region, widely grown.
- Climate Preferences: Prefers warm temperate to subtropical climates, but can thrive in cool temperate climates with proper care.
- Soil Preferences: Well-drained, loamy soils rich in organic matter.
- Description: The common fig is a deciduous tree or shrub that typically grows 3-9 meters tall. It produces sweet, edible figs that are highly prized for fresh eating, drying, and cooking. The fruits are green, yellow, or purple depending on the variety. Common fig trees are hardy and can tolerate a range of soil conditions, making them well-suited to cooler climates.