Fig

Ficus carica – Common fig
Foliage and fruit drawn in 1771[1]
Conservation status
Least Concern  (IUCN 3.1 )
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Rosales
Family:	Moraceae
Genus:	Ficus
Subgenus:	F. subg. Ficus
Species:	F. carica
Binomial name
Ficus carica L.
Synonyms[2]
Synonymy Caprificus insectifera Gasp. Caprificus leucocarpa Gasp. Caprificus oblongata Gasp. Caprificus pedunculata ( Miq. ) Gasp. Caprificus rugosa (Miq.) Gasp. Caprificus sphaerocarpa Gasp. Ficus albescens Miq. Ficus burdigalensis Poit. & Turpin Ficus caprificus Risso Ficus colchica Grossh. Ficus colombra Gasp. Ficus communis Lam. Ficus deliciosa Gasp. Ficus dottata Gasp. Ficus globosa Miq. 1848 not Blume 1825 Ficus hypoleuca Gasp. Ficus hyrcana Grossh. Ficus kopetdagensis Pachom. Ficus latifolia Salisb. Ficus leucocarpa Gasp. Ficus macrocarpa Gasp. Ficus neapolitana Miq. Ficus pachycarpa Gasp. Ficus pedunculata Miq. Ficus polymorpha Gasp. Ficus praecox Gasp. Ficus regina Miq. Ficus rugosa Miq. Ficus silvestris Risso Ficus rupestris ( Boiss. ) Azizian

The fig is the edible fruit of Ficus carica, a species of small shrub in the

Figs can be eaten fresh or dried, or processed into jam, rolls, biscuits and other types of desserts. Since ripe fruit does not transport and keep well, most commercial production is in dried and processed forms. Raw figs contain roughly 80% water and 20% carbohydrates, with negligible protein, fat and micronutrient content. They are a moderate source of dietary fiber.

In 2018, world production of raw figs was 1.14 million tonnes, led by Turkey and North African countries (Egypt, Morocco, and Algeria) as the largest producers, collectively accounting for 64% of the total.^[5]

The word fig, first recorded in English in the 13th century, derives from (Old) French figue, itself from Occitan (Provençal) figa, from Romance *fica, from Classical Latin ficus (fig or fig-tree).^[6] Italian has fico, directly derived from Latin ficus. The name of the caprifig, Ficus caprificus Risso, is derived both from Latin caper, genitive capri (he-goat) and English fig.^[7]

Ficus carica is a

The common fig tree has been cultivated since ancient times and grows wild in dry and sunny locations with deep and fresh soil, and in rocky locations that are at sea level to 1,700 metres in elevation. It prefers relatively porous and freely draining soil, and can grow in nutritionally poor soil. Unlike other fig species, Ficus carica does not always require pollination by a wasp or from another tree,^[10][11] but can be pollinated by the fig wasp, Blastophaga psenes to produce seeds. Fig wasps are not present to pollinate in colder regions such as the British Isles.^[12]

The species has become naturalized in scattered locations in Asia and North America.^[13][14]

The plant tolerates seasonal drought, and the Middle Eastern and Mediterranean climates are especially suitable to it. Situated in a favorable habitat, mature specimens can grow to considerable size as large, dense, shade trees. Its aggressive root system precludes its cultivation in many urban locations, yet in nature this characteristic helps the plant to root in the most inhospitable locations. Having a great need of water, it is mostly a phreatophyte that extracts the needed water from sources in or on the ground. Consequently, it frequently grows in locations with standing or running water, e. g. in valleys of rivers and in ravines that collect water. The deeply rooted plant searches for groundwater in aquifers, ravines, or cracks in rocks. With access to this water, the tree cools the hot environments in which it grows, thus producing fresh and pleasant habitat for many animals that shelter in its shade during periods of intense heat.^{[citation needed]}

The mountain or rock fig (

Ficus carica is dispersed by birds and mammals that scatter their seeds in droppings. Fig fruit is an important food source for much of the fauna in some areas, and the tree owes its expansion to those that feed on its fruit. The common fig tree also sprouts from the root and stolon tissues.^[citation needed]

The edible fig is one of the first plants that were cultivated by humans. Nine

Figs were widespread in ancient Greece, and their cultivation was described by both Aristotle and Theophrastus. Aristotle noted that as in animal sexes, figs have individuals of two kinds, one (the cultivated fig) that bears fruit, and one (the wild caprifig) that assists the other to bear fruit. Further, Aristotle recorded that the fruits of the wild fig contain psenes (fig wasps); these begin life as larvae, and the adult psen splits its "skin" (pupa) and flies out of the fig to find and enter a cultivated fig, saving it from dropping. Theophrastus observed that just as date palms have male and female flowers, and that farmers (from the East) help by scattering "dust" from the male onto the female, and as a male fish releases his milt over the female's eggs, so Greek farmers tie wild figs to cultivated trees. They do not say directly that figs reproduce sexually, however.^[19]

Figs were also a common food source for the

It was cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India. From the 15th century onwards, it was grown in areas including Northern Europe and the New World.^[3] In the 16th century, Cardinal Reginald Pole introduced fig trees to Lambeth Palace in London.^{[citation needed]}

In 1769, Spanish missionaries led by

The Kadota cultivar is even older, being mentioned by the Roman naturalist Pliny the Elder in the 1st century AD.^[25] Pliny recorded thirty varieties of figs.^[26]

The name Kadota name did not exist in the era of Pliny the Elder nor is it mentioned in Pliny's works. Also only 29 figs were recorded in his work; Pliny the Elder, The Natural History, English translation by John Bostock and H.T. Riley, Book XV, CHAP. 19. (18.)—TWENTY-NINE VARIETIES OF THE FIG.

The Kadota name was created in the early 20th century in California, US, to name a "sport" or genetic deviation from a Dotatto fig tree as documented in The Kadota Fig: A Treatise On Its Origin, Planting And Care by W. Sam Clark.

The common fig is grown for its edible fruit throughout the temperate world. It is also grown as an ornamental tree, and in the UK the cultivars 'Brown Turkey'^[27] and 'Ice Crystal' (mainly grown for its unusual foliage)^[28] have gained the Royal Horticultural Society's Award of Garden Merit.^[29]

Figs are also grown in Germany, mainly in private gardens inside built up areas. There is no commercial fig growing.^[30] The Palatine region in the German South West has an estimated 80,000 fig trees. The variety Brown Turkey is the most widespread in the region.^[31] There are about a dozen quite widespread varieties hardy enough to survive winter outdoors mostly without special protection. There are even two local varieties, "Martinsfeige" and "Lussheim", which may be the hardiest varieties in the region.^[32]

As the population of

Two crops of figs can be produced each year.[34] The first or breba crop develops in the spring on last year's shoot growth. The main fig crop develops on the current year's shoot growth and ripens in the late summer or fall. The main crop is generally superior in quantity and quality, but some cultivars such as 'Black Mission', 'Croisic', and 'Ventura' produce good breba crops.^{[citation needed]}

There are three types of edible figs:^[35]

• Persistent (or common) figs have all female flowers that do not need pollination for fruiting; the fruit can develop through parthenocarpic means. This is a popular horticulture fig for home gardeners. Dottato (Kadota), Black Mission, Brown Turkey, Brunswick, and Celeste are some representative cultivars.
• Caducous (or Smyrna) figs require cross pollination by the fig wasp with pollen from caprifigs for the fruit to mature. If not pollinated the immature fruits drop. Some cultivars are Marabout, Inchàrio, and Zidi.
• Intermediate (or San Pedro) figs set an unpollinated breba crop but need pollination for the later main crop. Examples are Lampeira, King, and San Pedro.

There are dozens of fig cultivars, including main and breba cropping varieties, and an edible caprifig (the Croisic). Varieties are often local, found in a single region of one country.^[34][36]

• 
  Variegated fig
• 
  Fresh figs
• 
  Dry figs, Khari Baoli market, Old Delhi

People of the

While the fig contains more naturally occurring varieties than any other tree crop, a formal breeding program was not developed until the beginning of the 20th century.[40] Ira Condit, "High Priest of the Fig", and William Storey tested some thousands of fig seedlings in the early 20th century based at University of California, Riverside.^[36] It was then continued at the University of California, Davis. However, the fig breeding program was ultimately closed in the 1980s.^[40]

Due to insect and fungal disease pressure in both dried and fresh figs, the breeding program was revived in 1989 by James Doyle and Louise Ferguson using the germplasm established at UC Riverside by Ira Condit and William Storey. Crosses were made and two new varieties are now in production in California: the public variety "Sierra", and the patented variety "Sequoia".^[41]

Fig production – 2020
Country	(tonnes)
Turkey	320,000
Egypt	201,212
Morocco	144,246
Algeria	116,143
Iran	107,791
Spain	59,900
Syria	46,502
United States	27,084
Albania	21,889
Greece	19,840
Brazil	19,601
World	1,264,943
Source: United Nations FAOSTAT[5]

In 2020, world production of raw figs was 1.26 million tonnes, led by Turkey (with 25% of the world total), Egypt, Morocco, and Algeria as the largest producers, collectively accounting for 62% of the total.^[5]

Figs can be eaten fresh or dried, and used in

In the Northern Hemisphere, fresh figs are in season from August through to early October. Fresh figs used in cooking should be plump and soft, and without bruising or splits. If they smell sour, the figs have become over-ripe. Slightly under-ripe figs can be kept at room temperature for 1–2 days to ripen before serving. Figs are most flavorful at room temperature.[42]

Freshly harvested figs underwent two distinct drying methods for preservation. The first method was natural sun-drying, where the figs were exposed to the warmth and light of the sun. The second method involved oven-drying, where the figs were placed in a controlled temperature environment within an oven.^[43] Each process has its unique impact on the texture and flavor profile of the dried figs.^[43]

Fig, raw

Nutritional value per 100 g (3.5 oz)
Energy	310 kJ (74 kcal)
Carbohydrates	19.2 g
Sugars	16.3 g
Dietary fiber	3 g
Fat	0.3 g
Protein	0.8 g
Vitamins and minerals Niacin (B3) 3% 0.4 mg Pantothenic acid (B5) 6% 0.3 mg Vitamin B6 6% 0.1 mg Folate (B9) 2% 6 μg Vitamin C 2% 2 mg Vitamin E 1% 0.11 mg Vitamin K 4% 4.7 μg Minerals Quantity %DV† Calcium 3% 35 mg Iron 2% 0.4 mg Magnesium 4% 17 mg Manganese 6% 0.13 mg Phosphorus 1% 14 mg Potassium 8% 232 mg Sodium 0% 1 mg Zinc 1% 0.15 mg
Other constituents	Quantity
Water	79 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[44] except for potassium, which is estimated based on expert recommendation from the National Academies.[45]

Fig, dried, uncooked

Nutritional value per 100 g (3.5 oz)
Energy	1,041 kJ (249 kcal)
Carbohydrates	63.9 g
Sugars	47.9 g
Dietary fiber	9.8 g
Fat	0.93 g
Protein	3.3 g
Vitamins and minerals Niacin (B3) 4% 0.62 mg Pantothenic acid (B5) 9% 0.43 mg Vitamin B6 6% 0.11 mg Folate (B9) 2% 9 μg Vitamin C 1% 1 mg Vitamin E 2% 0.35 mg Vitamin K 13% 15.6 μg Minerals Quantity %DV† Calcium 12% 162 mg Iron 11% 2 mg Magnesium 16% 68 mg Manganese 22% 0.51 mg Phosphorus 5% 67 mg Potassium 23% 680 mg Sodium 0% 10 mg Zinc 5% 0.55 mg
Other constituents	Quantity
Water	30 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[44] except for potassium, which is estimated based on expert recommendation from the National Academies.[45]

Raw figs are 79% water, 19% carbohydrates, 1% protein, and contain negligible fat (table). They are a moderate source (14% of the Daily Value, DV) of dietary fiber and 310 kilojoules (74 kcal) of food energy per 100-gram serving, and do not supply essential micronutrients in significant contents (table).

When dehydrated to 30% water, figs have a carbohydrate content of 64%, protein content of 3%, and fat content of 1%.^[46] In a 100-gram serving, providing 1,041 kJ (249 kcal) of food energy, dried figs are a rich source (more than 20% DV) of dietary fiber and the essential mineral manganese (26% DV), while calcium, iron, magnesium, potassium, and vitamin K are in moderate amounts.^[46]

In fig fruits, the levels of glucose and fructose are nearly identical, with glucose being slightly more prevalent overall, while the presence of sucrose is minimal.^[47][48][49] Still, in some varieties of figs, the fructose content can occasionally slightly surpass that of glucose.^[47]

Figs contain diverse

In some old Mediterranean folk practices, the milky sap of the fig plant was used to soften calluses, remove warts, and deter parasites.^[53]

Since the late 1800s, syrup of figs combined with senna has been available as a laxative.

Like other plant species in the family Moraceae, contact with the milky sap of Ficus carica followed by exposure to ultraviolet light can cause phytophotodermatitis,^[54][55] a potentially serious skin inflammation. Although the plant is not poisonous per se, F. carica is listed in the FDA Database of Poisonous Plants.^[56]

Organic chemical compounds called furanocoumarins are known to cause phytophotodermatitis in humans.^[57] The common fig contains significant quantities of two furanocoumarins, psoralen and bergapten.^[58] The essential oil of fig leaves contains more than 10% psoralen, the highest concentration of any organic compound isolated from fig leaves.^[59] Psoralen appears to be the primary furanocoumarin compound responsible for fig leaf-induced phytophotodermatitis.^{[citation needed]}

Psoralen and bergapten are found chiefly in the milky sap of the leaves and shoots of F. carica but not the fruits.^[58] Neither psoralen nor bergapten were detected in the essential oil of fig fruits.^[59] Thus there is no conclusive evidence that fig fruits cause phytophotodermatitis.^{[citation needed]}

Babylonian

In the Biblical

The Book of Deuteronomy specifies the fig as one of the Seven Species (Deuteronomy 8:7–8), describing the fertility of the land of Canaan. This is a set of seven plants indigenous to the Middle East that together can provide food all year round. The list is organized by date of harvest, with the fig being fourth due to its main crop ripening during summer.^{[citation needed]}

The biblical quote "each man under his own vine and fig tree" (Micah 4:4) has been used to denote peace and prosperity. It was commonly quoted to refer to the life that would be led by settlers in the American West,^[64] and was used by Theodor Herzl in his depiction of the future Jewish Homeland: "We are a commonwealth. In form it is new, but in purpose very ancient. Our aim is mentioned in the First Book of Kings: 'Judah and Israel shall dwell securely, each man under his own vine and fig tree, from Dan to Beersheba".^[65] United States President George Washington, writing in 1790 to the Touro Synagogue of Newport, Rhode Island, extended the metaphor to denote the equality of all Americans regardless of faith.^[66]

Sura 95 of the Qur'an is named al-Tīn (Arabic for "The Fig"), as it opens with the oath "By the fig and the olive."^[67]

Ten

• Cursing of the fig tree
• Ficus racemosa ("Cluster fig"), a species native to Australia, Malesia, South-East Asia, and the Indian subcontinent
• Ficus sycomorus ("Sycamore fig"), a species native to Africa and Lebanon
• Fig cake
• Fig sign
• Grocer's itch
• List of foods with religious symbolism

External links

Wikibooks Cookbook has a recipe/module on

• Fig

• "Fig". Encyclopædia Britannica (11th ed.). 1911.