FIG SEASON
(This post is adapted from my book Growing Figs in Cold Climates)
Figs for All
For cold-climate fig growers, the harvest season is upon us. (Fig growers in warmer climates have been harvesting fresh figs for weeks.) But even here in the north, the harvest could continue for weeks to come since the so-called “main crop” fig fruits keep forming and ripening as long as the weather and sunlight keeps stems growing.
Some people might say, “Why go through the trouble of caring for a fig plant when you could buy fresh figs in the market? The fragile skin and the perishability of the fresh fruit doesn’t lend itself to commercial handling, which is why commercial figs, when you do find them in the market, have been harvested while still underripe and firm.” Then the claim could be, “Just let those market fruits sit out for a few days to sweeten up.” Nix on that also. A fig fruit will not further ripen once harvested. It might soften and sweeten a bit, but what’s taking place is more incipient rot — microorganisms degrading cell walls and changing starches to sugars — than ripening.
In fact, caring for a fig tree is very little trouble. Even in cold climates, where special techniques are needed for this subtropical plant. Fig plants are relatively pest-free. And, they can be grown in pots, even small ones, although the larger the pot the larger the harvest. Their main requirement is to bathe in six or more hours of daily summer sunshine.
Hurry Them Up
We cold-climate fig growers tend to get very excited about seeing little figlets developing in the axils of the plants’ leaves, which is where a leaf joins a stem. But we must be patient because after their initial swelling, those small figs seem to just sit there forever. 
A fruit’s swelling could be characterized by a sigmoidal growth curve, with a sharp initial increase (the hopeful phase) followed by a flattening (where impatience sets in) and then another rapid increase in size and weight, as well as sugars, coupled with softening and a change in color (the reward phase). Main crop figs, as mentioned previously, ripen beginning with the oldest fruits at the proximal ends of stems and progressing sequentially towards the distal ends of the stems.
Depending on the length of the growing season and the variety of fig, some number of the youngest fruit will not ripen. If you fear your figs not ripening, or not enough are ripening, you can do something about it.
Figs ripening sequentially along stem
Pinching out the growing tip atop a stem could speed up fruit production lower along the stem, especially along any stem which, if you peer closely into the leaf axils, you see two small buds. Typically, one of the buds has the potential to grow out into a stem; the other could swell up to become a figlet.
Later in summer, some fig aficionados pinch out the tip of a growing stem along which grow reasonably developed figlets. The theory is that by stopping further stem growth, albeit, temporarily, energy that was being pumped into stem growth then is diverted to fruit growth. I’m not yet convinced about this technique.
Ripening of nearly ripe figs can be hastened by “oiling the eye,” which is just what it sounds like. Put a drop of olive oil on the eye, the opening opposite the stem end of the fruit. I tried this once as the fig season was drawing to a close. The fruit did ripen but flavor seemed to suffer some. Then again, the fig season was drawing to a close; cooler temperatures and less sunlight also could have accounted for less flavorful figs.
How to Enjoy
With or without your intervention, make the most of your FIGurative efforts (sorry ’bout that; I couldn’t resist) by dealing with your harvest in the best possible way. The fresh fruit doesn’t travel very well further than arm’s length, that is, from plant right to mouth. At any rate, eat it soon. There’s a plate of fresh figs I harvested just before dinner tonight; we ate some and will save the rest for tomorrow’s breakfast. Any not eaten after that go to the compost pile.
Only when I have more figs than I could possibly eat do I conjure up other ways to use them. I’ve dried some by halving them and placing them in a dehydrator. They were good, although quite different from the dried “white Turkish figs” you find in the markets. Those are dried Smyrna figs, also called Lob Injure, a kind of fig that requires pollination and is suitable only for Mediterranean-type climates.
I mostly grow fruits to eat fresh. My most complicated fig recipe is to eat the fruit with some super-dark chocolate. Mmmmm. Perhaps with a touch of some liqueur.
I’ll close with a quote from a poem, entitled “Figs,” by D. H. Lawrence, “The proper way to eat a fig, in society / Is to split it in four, holding it by the stump / And open it, so that it is a glittering, rosy, moist, honeyed, heavy-petalled four-petalled flower.”
Tsk. Tsk. Those Brits. Very poetic, but I don’t eat my figs this way.
I live in what I consider a warm climate, since our temperatures were over 100 much of August. (Lubbock, Texas) I only had a very few figs last year because the freeze came too early for them. I am watching them often and hoping this year will be different. I have two trees. One tree was brought from my grandmother’s house to my mother’s, then I have part of my mother’s tree. The original one would be over 100 by now. I get very very few figs on that tree. The second tree is a brown turkey fig and puts on a good number of figs, only to be ruined by the early freeze. I just need encouragement and hope of a harvest some day.
Your grandmother’s fig would probably respond to pruning to yield more fruit.
I’m growing figs in pots here in WI. Your book and blogs have helped me in my success.
In my oldest fig…the first year I got 2, second: 4, third: 12. But this year I will have close to 80 if the weather holds! I’ve made cakes and jams and actually shared some with other people (if they are worthy, lol).
A fresh picked ripe fig is one of life’s wonderful things! I’m so happy with my success. Thank you for your help!
I liked “if they are worthy.”
Yes, how true, “if they are worthy”!
How and where do I get your book about growing figs. I live in western North Carolina. I have tried to find a source to buy a fig tree start but all the ones I have seen here for sale look just terrible.
My book is available through my website, https://www.leereich.com/books.
I started growing figs last year. Plan to sell some starts in spring. We live near Hickory if that’s close for you.
I have two trees which are in their first season of production. I get plenty of figlets, but when they get to about the size of a grape they drop off the tree. Any idea why?
Could be a water problem, either too much or too little.
I’ve been looking all around for figs cannot be found I live in Pasadena Texas where do I find figs or could I order them from somewhere and have them delivered I love love figs
Search on the web and you’ll find lots of mail order sources. Probably also locally in your part of the country.
firt time ever growing figs in a large pot Loads of figs but greenish do they turn brown on tree Are they edible green .
How to dry???xx
Fig varieties vary from pale yellow, to green, to reddish, purple. So yes, some are edible green. I dry mine by slicing them in half lengthwise and putting them in a food dehydrator.
I am so glad I found you on my phone I have a fig tree I don’t know how old it is but last year was the best it ever produced figs and they were so delicious and they just kept on growing I was so happy I hope I get lucky this year thanks for your information