Fig
Scientific Name: Ficus
Family Name: Moraceae
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The area of growth of the wild fig (Ficus carica of the Moraceae or mulberry family) is much larger now than in the past. The fig is to be found in a vast uninterrupted area stretching from eastern Iron to the Canary Isles, through the Mediterranean countries. It is believed to have come from Syria. Later, especially through the Phoenicians, it spread to China and India, and relatively recently, was introduced to America and South Africa. Its cultivation goes back to very early times. Drawings of figs, dating back to several centuries before Christ, were found in the Gizeh Pyramid; the plant was undoubtedly known in Babylon, and is mentioned three times in the Odyssey. Aristotle, Theophrastus, and Dioscorides speak of the fig as a plant cultivated for a long time, whose fruits, especially when dried, were highly prized. The Latin authors, Cato, Varro and Columella, also left much information. Pliny writes that in his day there was a square where the Romans assembled, in which grew a fig tree in memory of the one under which, according to legend, Romulus and Remus were found suckling milk from the she-wolf. He adds that whenever the tree died of old age, the priests would be careful to plant another of the same race. Today the cultivation of the fig is extensive, particularly in Spain, Turkey and Italy, but more limited in the United States. In Italy the cultivation is rarely specialized; more often the fig is intermixed with grape vines and olive, almond, and citrus trees. There are at least seven hundred varieties which basically derive from a single species, F. carica, and from the subspecies sativa, which is commonly called domestic fig. There is also a wild species or caprifig, whose fruits are not edible, being dry and stringy. The fig produced only one (uniferous figs), or two crops (biferous figs); in the latter case the figs of the first crop, early figs, mature at the beginning of summer; second-crop figs appear toward August or September. Depending on the color of the skin, there are white, purple and red figs. They are usually eaten fresh, and have a pleasant taste, but are less nutritious than is commonly believed (80% water, 12% sugars). Part of the fresh fruit crop is canned for preserves, or used in spicy relishes. The greater amount of figs is sold as dried fruits which increases their nutritional value considerably, as the sugar content becomes five times greater than in the fresh fruit, and the amount of water is reduced to a quarter. Dried figs are an important commercial product as they can be exported to countries with unsuitable climates for their cultivation. The dried product is very good when stuffed with walnuts or almonds, and small pieces of orange or citron. Figs can be baked after being covered with confectioner's sugar or honey, and can also be used to make an alcoholic drink, very popular in Arabic countries, and, after roasting, as a coffee substitute. All apricot recipes are suitable for figs. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]