fig

The fig (Ficus carica) is a species of flowering plant in the mulberry family Moraceae, cultivated for its edible fruit, the fig. Native to the eastern Mediterranean and western Asia, it has a long horticultural history and is grown in warm temperate and subtropical regions around the world.

It is a deciduous tree or large shrub, typically 3–10 meters tall, with broad, deeply lobed leaves. The fruit, a syconium, is a rounded to oblong structure that contains numerous tiny flowers and seeds inside. In many cultivars the fruit develops without pollination (parthenocarpy), but some varieties require pollination by specific fig wasps to set fruit. The tree can produce a crop on previous year’s wood (breba) and, in suitable climates, a main crop on current year’s wood.

Cultivation requires full sun and well-drained soil. The plant is drought-tolerant once established and can be propagated by cuttings or from mature trees. Pruning is used to form a vase-like shape and to improve fruiting. Fruits ripen in late summer to autumn. Pests and diseases include fig mosaic virus, scale insects, aphids, and leaf spot. Some cultivars are self-fertile and do not require pollination by wasps.

Uses include fresh consumption, drying, and processing into jams, jellies, and baked goods. Fig leaves and latex have traditional culinary and medicinal uses in some cultures, though latex can cause skin irritation for sensitive individuals. Nutritionally, figs provide dietary fiber, potassium, calcium, and antioxidants, with dried figs being particularly energy-dense.

Historically, figs are among the earliest cultivated fruits, referenced in ancient Egypt, Greece, and Rome. The tree carries cultural symbolism in various regions and remains a common feature in Mediterranean landscapes.