Common Ficus Ficus carica is one of the most widely cultivated fruit species not only in countries around the Mediterranean Sea, but also in other parts of the world with a warm climate.Fig fruit, popularly known as figs, are suitable for eaten raw as well as after processing or drying.They contain a lot of sugar, so after drying they can be stored for a long time.
The unique dietary properties of fruit have been known for centuries. Already in ancient times, it was recommended to eat figs during physical exertion, mainly due to the natural simple sugars they contain. In addition to their excellent taste, fig fruits contain a lot of vitamins and minerals, in particular calcium, iron and magnesium that reduces stress.
In our country, fig trees are most often grown as potted plants or in conservatories. It turns out, however, that the development of this remarkable Mediterranean species is also possible in practice. In this case, the shrubs will require exceptionally good protection for the winter.It is believed that plants withstand frosts of several degrees without any damage.We start hedging at the beginning of winter, when the shrubs have finished their vegetation naturally.
It is crucial to protect the base of the bush and the roots.The best solution is shredded bark, sawdust or ordinary soil, which we make into a high mound around emerging shoots.Also the shoots themselves need to be wrapped with thick paper, preferably white fleece. After such protection, the plants will easily survive even severe frosts.However, when some shoots freeze, we cut them, and new, strong growths will grow in the same year.
If we want to introduce a bit of exoticism to our garden, let's opt for fig trees with characteristic large leaves falling in autumn.However, let us bear in mind that fruiting in our climate may, unfortunately, be very unreliable, although in warm and long years it is possible.
Cultivation requirements and care
Ficus grown in containers need full sun to grow well. They also usually grow fast.To maintain the desired size of the plants, it is necessary to prune too strongly growing shoots.In order to prevent long and limp shoots left without overlapping, we can attach them to various supports.
Shrubs do not have high soil requirements and can grow in virtually any position.Due to the origin, watering in container cultivation should not be overdone.We can easily propagate the ficus ourselves from cuttings.
Fig recipes in the lead role
Flatbread with figs and goat cheese
For 4 people / preparation time: approx. 60 minutes
For the dough: 4 g yeast, 1/4 cup water, 100 g wheat flour, 1/2 tablespoon olive oil, 1/2 tablespoon s alt. Topping: 5 figs, 50 g soft goat cheese, olive oil
Recipe:
1. Dissolve yeast in lukewarm water. After 15 minutes, pour the flour into the bowl, add s alt, add the olive oil and water with dissolved yeast.Mix all ingredients thoroughly and knead until a homogeneous dough is obtained.Leave in a bowl covered with a kitchen cloth for 15 minutes.
2. Preheat the oven to 250 ° C.
3. Roll out the dough so that it has a height not exceeding 0.5 cm and transfer it to a baking sheet lined with baking paper.Leave for 10 minutes.
4. Brush the top of the dough with olive oil, arrange the chopped figs and cheese.
5. Bake the flatbread for 8 minutes.
Fresh figs in Parma ham
For 3 people / preparation time: approx. 15 minutes
Ingredients: 150 g goat cheese in a roll, honey vinaigrette, 2-3 tablespoons pine nuts, 2 handfuls of arugula, 3 large and ripe figs, 3 slices of Parma ham
Recipe:
1. Cut the goat cheese into slices. Prepare a honey vinaigrette: mix 2 tablespoons of olive oil, lemon juice and honey, season with sea s alt and freshly ground pepper.Brown pine nuts on a dry Teflon frying pan.
2. Wash the rocket, dry it, sprinkle it with s alt and pepper, sprinkle with olive oil and mix.
3. Wash the figs, dry them and cut them into quarters. Cut the Parma ham lengthwise into two parts.
4. Put a slice of cheese in the middle of the quarters of figs, add the arugula and wrap it in ham.Sprinkle with pine nuts, pour vinaigrette and season with black pepper.
