Fruit trees
Got grand plans to grow some figs? Follow Kate Marshall’s guide to success
Your guide to growing figs
Like apples and pears, fig trees are easily espaliered. An informal fan shape is best, rather than formal horizontal lines
Figs are an interesting sort of fruit. Well, technically they’re not even a fruit – the skin actually encases the flower, which is an inverted flower called a syconium.
Figs were one of the first crops cultivated by humans; even in ancient times, their nutritional value, flavour and versatility was recognised. These days, being quite fragile and with poor storage ability, fresh figs aren’t widely commercially grown, with only a handful of growers supplying mainly farmers markets and restaurants. So growing your own is the best way to provide an annual, or biannual, supply of fruit, to enjoy fresh or preserve.
The right conditions
Despite their tropical appearance, fig trees are actually really hardy during their winter dormancy period, tolerating temperatures as low as -10°C (although they may sustain stem damage if they’re subjected to low temperatures for extended periods for time). For the fruit to ripen sufficiently, however, warm weather during late summer is required.
If you live in an area south of Nelson, go for early-ripening varieties, as temperatures here will usually get too cool for laterripening types to develop properly. Elsewhere in the country, any fig variety should grow and crop well. Note that, just like cherries, the fruit can split if there’s significant rain when it’s ripening.
Fig trees grow in a range of soil types, including clay, though detest having wet feet for extended periods. Poorer soils can actually be better for figs, because in deep, rich soils, the trees can grow unwieldy.
In the garden, figs are an excellent shade tree. The large leaves provide heavy shade, or dappled shade if they’re pruned to open up the tree habit.
Planting in pots
Fig trees are well
suited to container culture as the roots love to be restricted. Use a large container, such as a wine barrel, filled with top-quality potting mix and keep your fig well watered, and you should be rewarded with a good amount of fruit.
An added benefit of growing figs in pots is that the trees won’t get too big, so you can easily cover them with netting to stop birds getting the crop before you. In marginal regions (such as Canterbury and Otago), fig trees in pots can be moved into the warmest spot in the garden to allow the fruit to ripen. Just remember to put wheels on the pot before you fill it with heavy soil.
Your pruning plan
Figs usually need little pruning, as the growth naturally forms a medium-sized, vase-shaped, spreading tree. Some pruning is advised, though – in winter, when these deciduous trees are dormant. Summer pruning isn’t recommended for fig trees, due to the sap leakage. The milky sap exuded from pruning wounds and the stems of picked figs can be highly allergenic, in extreme cases even causing nasty burns or blisters.
When pruning in winter, first remove any dead, diseased or damaged branches, take out any large limbs that are congesting the middle of the tree, then shorten long branches. In very fertile soil, trees may need annual pruning to keep the growth in check, not least of all so you can continue to cover the tree with netting to protect your crop from birds.
Like apples and pears, fig trees are easily espaliered. An informal fan shape is best, rather than formal horizontal lines. Espaliered fig trees against a warm wall or fence are perfect for marginal climates, where trees will need every ounce of warmth they can get for their fruit to ripen.
Being susceptible to few pests or diseases, figs are pretty easy care and shouldn’t require spraying. The trees and the crop benefit from a general fruit tree fertiliser and regular watering, especially when the fruit is ripening.
Best bets
Most varieties available in New Zealand are the “common fig”
Ficus carica, which have female flowers that are parthenocarpic and don’t need pollination for fruiting. Overseas, some varieties require the female fig wasp ( Blastophaga psenes) to enter the fig to set the fruit – but that pollinator isn’t present here, so varieties such as ‘San Pedro’ only produce a breba crop here, not a main crop.
There are upwards of 70 known fig varieties in New Zealand, with variations on the size, skin colour and flesh colour of the fruit, as well as the size of the tree. The cultivars listed above are the ones that perform best in our conditions.
Growing from cuttings
Fig trees grow readily from hardwood cuttings in winter. To propagate your own plants, take cuttings of growth about the thickness of a pencil and 15-25cm long. Dip the lower end of the cuttings in rooting hormone or willow water, then set them in free-draining mix (a combination of potting mix and pumice is ideal).
Place the tray of cuttings in a warm, humid place, and keep the soil damp. Roots should form quickly. In spring, transplant the figs into small pots, and keep them in the shade. Plant into the garden in autumn.
Fresh figs are absolutely delicious on their own and also match beautifully with cheese, honey and walnuts
Harvest time
Depending on the variety and climate, figs can produce their small breba crop in early summer, with the main crop in late summer or into autumn. Harvest the fruit when they soften and the skin changes colour. Unfortunately, they’re usually ready a week or two after birds start pecking at them!
Ripe figs should be cut from the tree using secateurs or snips, keeping the stems intact. Use gloves to protect your hands and arms from the milky sap to avoid unpleasant skin reactions. The fruit usually doesn’t last long once picked, but will remain edible for about a week if stored in the fridge.
Depending on the growing conditions, fig trees can produce up to 12kg of fruit per year, which can be several hundred fruit. Trees usually start producing from a young age – even baby cuttings can set fruitlets.
Good to eat
Fresh figs are absolutely delicious on their own and also match beautifully with cheese, honey and walnuts. They’re such are versatile fruit, equally delicious as sweet or savoury condiments; they can be preserved whole in syrup and also make lovely jam and chutney. You could also try dehydrating them to make an excellent dried fruit snack or muesli ingredient.