- Figs have been recorded in ancient historical tablets as far back as 2500 B.C. The tree is thought to have originated in northern Asia. The fig tree is often mentioned in the Bible and mythology---in Greek mythology, Demeter gave figs to Dionysus. Plato told Greek athletes to eat lots of figs for their high sugar content. In 1520 Spanish missionaries introduced the fig to North America. People in Asia Minor continue to use cooked figs as a sweetener.
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More than 700 varieties of figs exist in four major categories of trees: Caprifig, Smyrna, San Pedro and Common Fig.
The Caprifig does not produce an edible fig, but its fruit contains pollen needed to pollinate Smyrna and San Pedro figs.
Smyrna includes varieties that produce large edible fruit with seeds that can germinate. Its fruit is usually dried for sale in the commercial market.
San Pedro can produce two crops each season, but the second crop is not always successful, so many homeowners avoid this type of fig.
Common Figs don't require pollination. They include the most popular types for home gardeners. - You can start a new fig tree from a sucker or a cutting, or you can purchase a young tree. Figs require full sun and well draining soil. Avoid areas where water remains for 24 hours or more after rain because the lack of oxygen can kill the root system. Handle the tree carefully when planting it because the roots are sensitive and you don't want to disturb them. Prune your fig before planting to encourage lateral growth and then plant it 2 to 4 inches deeper than it was in its pot.
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When you plant a fig, do not fertilize. Watch your tree for signs of stress or drooping. Figs have a shallow root system, which can cause them to easily dry out. But do not overwater if you have poor drainage.
Fertilize young trees in March, May and July with a 10-10-10 fertilizer: Use one-third pound for each foot of tree height. Fertilize older trees in March with 1 pound of 10-10-10 fertilizer for each foot of tree height. -
Dried and fresh fruit: Fig newtons are a common use of dried figs. Fresh figs do not keep or travel well due to their thin skins. Jams and chutneys are made from fresh figs.
Leaves: Fresh fig leaves are used to feed livestock in India. Containing more than 4 percent protein, fig leaves provide an important feed for farm animals. In France, fig leaves are used in perfumes having woodland scents.
