Fanciful Figs

Figs (ficus carica) is a fruit that we often come across in higher end supermarkets, expensive, but oh so delicious. We all have that grandpa/uncle/old neighbor next door who tell tales of their fig trees producing bountiful fruit, but it gets a little daunting when you want to start planting it yourself. After all, isn’t the reason why it’s so expensive when you see them fresh in store because it’s difficult to grow?

Actually, that’s not the case at all. It might have to do with the fact that they don’t ripen off the tree, so it makes storing and transporting difficult. This isn’t an issue when it’s your own backyard, and all you want is a bunch to make an impressive appetizer for your dinner guests (although, in my house, they never actually make it to any guest, let alone dinner.)

The variety I chose to plant (of which I have 3), are Hardy Chicago Figs–a purple skinned variety with a beautiful, almost blushing magenta flesh that is decently sized and delicately sweet. They get their name from the fact that they are one of the most cold hardy fig varieties, surviving down to zone 5 (with some protection.) While on Long Island, they can definitely survive our winters (without help), and can die down to the roots and still come up the next year.

They are self pollinating, so you can plant one or plant many, and they don’t have to be close to each other (some say 10 feet apart or more is best so they don’t compete too much.) They start to ripen in August (so any recipe posts for them will definitely be this month or later), and prefer not to be watered too much (once a week is fine). Indeed, too much water and the fruits will not be as sweet. Their soil requirements are slightly acidic, rich in organic matter but drains well. Full sun or very light shade.

They can get big (my parents have one that reaches 15 feet tall and just as wide) so some pruning is desirable for larger fruit and keeping it in check.

***A generous tip someone gave me (and showed me!) that if near the end of the growing season, you still have unripened figs (or if you just want them to ripen quickly), dab olive oil on their “butt” ends and they will ripen and swell up within a day or two.

Recipes With Figs:
Roasted Fig With Gorgonzola And Honey