Growing figs has yet to become commonplace in American gardens, although figs (Ficus carica) are surprisingly easy to grow and even easier to eat. This is largely because many consider figs frost-tender and finicky. But the tough, fruitful shrubs are exceptionally drought tolerant, due to their Middle Eastern and Mediterranean roots, and many cultivated varieties are remarkably hardy, even in Midwestern and eastern landscapes. Figs are also relatively self-sustaining, requiring little supplemental care once established. Truly these earthy, sweet, ancient fruits are perfect starter fruits for budding food gardeners with the space and inclination.
Late-season figs may hang onto the stem after the leaves have fallen.
Growing as small trees or large shrubs reaching an average of 20 feet, figs are deep-rooted, though relatively tender, and require protection in their northernmost cultivation zones. Their fleshy, sweet, teardrop-shaped fruits are called syconia (singular syconium) and are only pollinated by tiny, specialized fig wasps. Cultivated figs have four standard fruiting types: Common, Smyrna, San Pedro and Caprifigs. Each type has its own flowering and fruiting characteristics, but Common figs are the most popular for North American cultivation because they don’t require cross-pollination, some have seedless fruits and many cultivars are hardy.
Contained figs often maintain a smaller stature.
Common figs set fruit parthenocarpically, which means “without a pollinator”, so a single plant will set fruit. The fruits vary widely in size, color, sweetness and flavor – some are eaten fresh while others taste best dried. In mild climates, plants may appear to produce fruits continuously through the growing season, but more commonly they produce crops in two flushes—once in spring and again in fall. The first spring crop is called the “breba crop” and produces fruit on last season’s growth; the fall crop is called the “main crop” and produces fruit on the current season’s new growth. Fruit quality and shrub hardiness vary widely among Common figs. For this reason, they are further subdivided into several cultivar types, the commonest being Brown Turkey and Mission types.
Delectably sweet ‘Bordeaux’ figs have strawberry-colored inner flesh.
Brown Turkey-type figs are by far the hardiest but are not noted for being the most flavorful. Their brown to green fruits are earthy and less sweet, but a few cultivars are remarkably tasty. The small-fruited, Southern fig ‘Malta’ (aka. ‘Celeste’, USDA Zone 7-10) is deliciously sweet and produces loads of squat, purplish-brown fruits on second-year wood. And the French ‘Blanche’ fig (aka. ‘Marseilles’, USDA Zone 8-10) is an old, green-fruited variety brought to the Americas by Thomas Jefferson and grown at his Virginia estate, Monticello (though there are other accounts of earlier import). Jefferson described the sweet fruits as, “unquestionably superior to any fig I have ever seen.” They are also excellent for drying.
Mission-type figs are dark-skinned with rosy pink flesh, and are by far the most popular figs for eating, fresh or dried. Many cultivars are cold-tender, but a few will handle cold winters. The relatively compact and hardy ‘Black Jack’ (USDA Zone 7-10) produces many sweet deep purplish black fruits and reaches an average of 12 feet but can be pruned to a productive height of 6 feet. For many growers, the equally compact and hardy ‘Bordeaux’ (aka. ‘Violette de Bordeaux’, USDA Zone 7-10) has the best tasting fruit of all. The super sweet purplish black fruits have strawberry-colored inner flesh. Both ‘Bordeaux’ and ‘Black Jack’ grow well in large containers, if regularly pruned and maintained.
Figs tend to sucker from the base. Remove suckers if you want plants to maintain a single stem.
Figs are best grown in full to partial sun and average, slightly alkaline soil with good drainage. Avoid high nitrogen fertilizers which encourage leafy growth and reduce fruit production. Surprisingly Black Gold Tomato & Vegetable is perfect for figs and should be administered once a year in late winter or spring. Mulch well to protect the roots from cold snaps, especially for specimens planted in colder zones, and amend soil with Black Gold Garden Compost, as needed. Container grown specimens grow beautifully in Black Gold Natural and Organic Potting Soil and can be overwintered in a conservatory, garage or basement, if provided cool temperatures and very little water while dormant or semi-dormant.
Though relatively self-sustaining once established, figs will become unproductive if left unpruned for too long. Removal of the oldest, largest stems in spring keeps shrubs more compact, manageable and fruitful. Dead wood can also become a problem. Specimens planted in the coldest zones often die to the ground, with new branches arising from the living roots in the spring; all dead wood should be pruned back before new shoots emerge.
So, plant a fig for food and fun. With so many delicious and surprisingly hardy selections, they are truly fruits for every gardener.
The small, green ‘Blanche’ figs are very sweet and productive.