Agriculture - Lubbock Online.com Plant and store fig varieties with care for delicious results

Published: Friday, June 12, 1998













Plant and store fig varieties with care for delicious results

Associated Press

One of the oldest fruits known to civilization, the fig is said to have roots in Southwest Asia and the Eastern Mediterranean, wrote Lucy Wing in an article in the July issue of Country Living.

Fresh ripe figs can be pale yellow, almost black, purple, green or burgundy on the outside with amber, red or translucent pink flesh containing tiny edible seeds. For fresh eating, there is little difference in flavor among varieties.

Figs must ripen on the tree. When finally ripe, the fruits hang downward and the skin is extremely delicate. While commercial crops grown for drying may be mechanically harvested, picking figs for the fresh-fruit market requires a gentle hand - one reason why they are expensive to buy.

When compared with other tree fruits, including peaches and apples, figs suffer from relatively few insect pests or diseases. If provided with warm, dry climates, moderate winters and not-too-rich soil, they are among the easiest fruits to grow in the home orchard. Birds are the major pest for figs. To protect your harvest, try to cover each tree with netting as fruits begin to mature.

Most fig varieties are hardy in USDA Zones 8 to 10 and will tolerate temperatures as low as about 15 degrees F. Fig trees require a cool dormant period at 40 degrees F to 50 degrees F. You can grow figs outdoors in cool regions (Zones 5 to 7) if you select early-maturing varieties such as Alma, Celeste, Brunswick, Marseilles or English Brown Turkey. Plant them in a warm area sheltered from the winds and provide winter protection by wrapping and insulating.

Plant fig trees in average well-draining soil, at least 10 feet apart, away from citrus plants and ornamentals, as figs do not need the extra nitrogen and water other trees require. Most fig varieties are self-pollinating.

Dig a hole that is wider than it is deep. Fig trees have flat, spreading root systems, not long taproots. Application of high potash liquid fertilizer every 10 days or so during the summer and up to just before fruit ripening is beneficial. High amounts of nitrogen will provide lush growth at the expense of fruit.

Fig trees usually bear fruit the year after planting. When figs are soft to the touch and droop slightly on their stems, they are ready to harvest.

A ripe fig feels plump, yields easily to light pressure and is moist inside. If hard, a fig's flesh will taste dry instead of syrupy and sweet.

Ripe figs are perishable and must be stored with care. Arrange them slightly apart on a tray lined with paper towels and then refrigerate them uncovered for up to five days. To eat them, trim off the hard part of the stem end. Some people pull off the thin skin, others don't. Sweet figs draped in thinly sliced prosciutto make a sophisticated first course. They're also delicious roasted.

Figs are seasonal, appearing abundantly in markets from July through November, depending on where you live. Most fig trees bear two crops, the first on the previous season's growth and the second on current wood. While summer figs are usually larger individually, fall brings a more bountiful harvest.


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