How to Germinate a Fig Seed

When Does a Fig Tree Bear Fruit?

Fig trees (Ficus carica), hardy in USDA zones 6 through 11, grow well in areas that provide eight hours of daily sun and moderate winters. Once a fig tree reaches maturity, it can be expected to produce fruit once to twice per year and can continue to fruit for decades. Young figs do not fruit their first year, and can take a long time to bear. Several environmental factors can also affect when a fig tree produces fruit

Step 1

Soak two or three fresh, ripe figs in a bowl of clean water for one to two days. Use your fingers to break open the figs, exposing the seeds and pulp. Return the figs to the water for an additional one to two days. Scoop out any pulpy material that floats to the top; any viable fig seeds will sink to the bottom of the bowl. Pour the water in the bowl through a strainer and spread the seeds on a paper towel to allow them to dry slightly.

Step 2

Combine equal parts peat moss, perlite and finely ground volcanic rock to create a coarse, well-draining growing medium in which to germinate your seeds. Pour the growing medium into a 4- to 6-inch-deep tray with drainage holes in the bottom.

Step 3

Mix the fig seeds with 1/2 cup of wood ash or fine horticultural sand. Distribute the mixture evenly over the surface of the growing medium in the tray.

Step 4

Water the seeds to settle them into the growing medium and encourage them to germinate.

Step 5

Place the tray in a location that receives four to six hours of bright sunlight per day. Water, as needed, to keep the growing medium evenly moist; the seeds should germinate and sprout in approximately seven to 10 days.

How much water does a fig tree need?

Although the watering needs of a fig tree depend largely on the soil and the weather, a general rule is that a fig tree needs 1 to 1 1/2 inches of water each week, either from irrigation or rain. Keep the soil around your fig tree moist but not soaked. Test the soil moisture by digging down at least 2 inches.

Do fig trees need full sun?

Fig trees often grow as a multiple-branched shrub, especially where subjected to frequent frost damage. They may be espaliered, but only where roots may be restricted, as in containers. Figs require full sun all day to ripen palatable fruits. Trees become enormous, and will shade out anything growing beneath.

Can you grow fig trees in pots?

Figs are the perfect fruit to grow in containers. You can grow an indoor fig tree or grow a fig in a container outdoors. ... Growing fig trees in a container means the plant will occupy the root zone of their pots quickly and then spend their energy producing fruit.

Growing fig trees in containers

Figs are the perfect fruit to grow in containers. You can grow an indoor fig tree or grow a fig in a container outdoors. Figs make a beautiful patio plant. While European figs require pollination by a tiny wasp, the female figs we have in North America don’t require pollination to produce fruit. This makes them easy to grow anywhere with sufficient light and protection.
Figs planted in the ground focus their energy on developing roots. It can take 8 to 10 years for them to get around to fruit production. Growing fig trees in a container means the plant will occupy the root zone of their pots quickly and then spend their energy producing fruit.  

 

Fig tree care

Even though figs are grown in the Mediterranean and the Middle East, they can withstand frost. Fig tree care in the winter means assessing your low temps. Figs lose their leaves and go dormant in winter.

Fig varieties to try

• Hardy Chicago has a brown-purple skin and strawberry colored flesh. It has good, sweet flavor. It’s hardy to zone 4, with winter protection. It is a heritage variety that was brought to Chicago by Sicilians from Mount Etna It’s been grown ever since in the Chicago area by dedicated fig fans. This is the fig tree I’m growing in zone 3.
• Black Spanish has dark purple skin and strawberry red flesh and is widely available from plant nurseries. It is a good choice for warmer areas.
• Desert King was developed in California in the 1920s. The large figs have green skin flecked with white spots and deep strawberry colored flesh. Desert King is a vigorous grower. The main crop ripens in the summer and it will produce a second smaller crop later in the fall.
• Italian Honey or Lattarulla Fig is a large green fig with sweet, light amber flesh. It will produce a crop in midsummer and then a smaller crop in the fall.
• Negronne Figs are named for the town in the Bordeaux region of France where this variety originated. The purple-black fruits have a red flesh with intense honey flavor. This variety is one of the very best. It’s hardy from zone 7 to 11.
• Peter’s Honey fig is a lemon yellow fig with a deep amber flesh. It needs a little extra warmth, so grow it in a protected area and protect it from cold winds. This one is a double cropper that’s hardy in zones 7 to 11.
• Stella Fig is a large, green yellow fig with deep red sweet flesh brought to North America by a sailor who named it after his wife. Stella is also a double cropper.
• Vern’s Brown Turkey is an improved selection of the older (and mostly unreliable) brown turkey fig. It has brown skin and pale amber flesh and will reliably produce fruit in both summer and fall

Warm Sticky Figgy Pudding

 

Ingredients

1 1/2 cups chopped dried pitted dates

1/2 cup chopped dried figs

2 cups water

1 teaspoon baking soda

100 grams (3 1/2 ounces or 7 tablespoons) butter, softened

1 cup superfine sugar

2 eggs

2 1/2 cups self-rising flour

75 grams (2 1/2-ounces) dark chocolate, grated

Butter, for coating ramekins

Ice cream or whipped cream, for garnish

Sauce:

2 cups brown sugar

2 cups heavy cream

200 grams (7-ounces or 14 tablespoons) butter

Fresh figs, quartered, for garnish

Vanilla ice cream, optional

Whipped heavy cream, optional

Directions

1. Preheat the oven to 350 degrees F.
2. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
3. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
4. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
5. Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
6. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
7. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm. 

Its time to plant my tree

Hoping someone will enjoy the fruit and shade 

 

 

 

 

 

 

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