Ficus Carica HISTORICAL BACKGROUND:

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1 Ficus Carica FICO FIG FIGUIER FEIGE نيت - 无花果树 HIGO - ФИГОВОЕ ДЕРЕВО - 無花果の木 - HISTORICAL BACKGROUND: The history of the fi trees dates back thousands of years. There is evidence of it in early aricultural civilizations in Mesopotamia, Palestine and Eypt, and from there it quickly spread around the whole of the Mediterranean. It is a xerophilous plant, meanin that it flourishes in dry environments and belons to the Moraceae family. Its botanical name, ficus carica comes from its oriins in Caria, a reion of Asia Minor. In ancient Greece it was considered a very erotic fruit and often appears in tales of Greek mytholoy. Plato was nicknamed the fi eater as he recommended eatin lare quantities of fis believin them to enhance intellience. The forbidden fruit in the arden of Eden should actually have been a fi and not an apple, as Adam and Eve, after havin eaten the fruit, covered their nakedness with fi leaves. The Romans used to eat fis as a starter, seasoned with salt, vinear and arum (a kind of fish-based sauce). Accordin Publius Ovid Naso, fis with honey were offered on New Year s Eve as a sin of hope. The Romans also thouht that eatin fis would make youn people stroner, old people healthier, youner and even reduce wrinkles! 1

2 BOTANICAL AND AGRICULTURAL FEATURES / PRODUCT DESCRIPTION: FAMILY: Moracea MINIMUM TEMPERATURE: -10 MAXIMUM HEIGHT: 5/6 mt PRUNING: March SOIL: well drained. 2

3 FIG VARIETIES: BLANCA GOTA DE MIEL: Medium-sized, liht reen fruit with white flesh. Harvest: September BREVA: A lon fruit with purplish skin. Harvest: Late June BROGIOTTO WHITE: Medium-lare reen fi. Harvest: Late Auust BROGIOTTO BLACK: Medium-lare black fi. Harvest: Late September DALMATIE: Lare, lon, bell-like reenish-yellow fi.excellent flavor, pink flesh. Harvest: July / September DOTTATO: Small, pear-shaped, reen fi. Harvest: Auust / September LONGUE D AOUT: Elonated, yellowish-reen fi. Harvest: Auust 3

4 NAPOLITANA: Lare fi with purple skin. A ood cropper. Harvest: September NOIRE DE CAROMB: : An excellent fruit with purple skin. Harvest: July and Auust OSBORN PROLIFIC: Yellowish skin with brown stripes. Very sweet, pink flesh Harvest: Mid July ROUGE DE BORDEAUX: Garnet-red skin. Harvest: Late Auust and Early Autumn TURCA: Medium-sized fruit with black skin. Harvest: Auust / September VERDAL: Medium-sized fruit with reen skin and red flesh. A ood cropper. Harvest: October VIOLETTE DAUPHINE: Medium-sized reen fruit turnin purple when ripe. Good quality, sweet, juicy, pink flesh. Harvest: Auust / October 4

5 TRAINING AND ORNAMENTAL USES: HALF-STANDARD TREE: Half-standard tree for the home orchard. STANDARD TREE: Suitable for parks and tree-lined avenues or roads. ROOF TREE: A strikin new idea that helps create shade in the arden. ESPALLIER PLANTS: An attractive way to delimit areas of your arden, orchard or arden paths. A border of flower or aromatic herbs can be rown at its base. 5

6 PLANTING: The best period for plantin runs from the beinnin of autumn to the beinnin of sprin. Place the root ball in a hole (60-70cm wide for a three-year-old plant rown in 30cm wide, 15 litre pot. Once placed in the hole, make sure that the top of the soil of the root ball is flush with the round. Fill the hole with the backsoil that has previously been removed. This should be broken down, crumbled and mixed with 20-30% compost. Once the plant is in the hole, use a wooden support or pole to avoid uprootin in case of wind. Usin plastic ties secure the plant to the pole at a heiht of about 1 meter, leave enouh room to allow for the rowth of the plant With the remainin backsoil make a well around the base of the plant, approximately cm in diameter with a 15cm lip for three-year-old plants rown in 15 litre pots with a 30cm diameter. The well helps ensure the proper irriation of the plant. It prevents water dispersion and allows water to reach the root system. Fill the well with a 10/15 cm layer of pinewood chips. In addition to slowin the rowth of weeds, the chips also help conserve moisture and stop the soil from dryin out. Water well just after plantin and repeat every 7/10 days durin the rowin season. 6

7 HOW TO PLANT THREE-YEAR-OLD FRUIT TREES IN A 15 LITRE VASE 7

8 HEALTH BENEFITS: Fis have a hih water, fat and suar content. They are also rich in fibre and minerals, in particular potassium, phosphorus, iron, calcium and sodium. This healthy fruit helps hydrate the body s tissues and is an excellent enery source thanks to its hih suar content. The fi s mucilae makes it an excellent laxative and it is a valuable ally in the fiht aainst hemorrhoids.its hih potassium content helps reulate blood pressure and water retention. Phosphorus helps to absorb calcium and produce enery, while iron is effective aainst anemia and sodium reulates various body functions. The fi, as well as bein rich in minerals, is also an excellent source of vitamins B (in particular, B1, B2, B3 and B6), vitamin C and vitamin A. It is however, best known for bein beneficial for the diestive system. The enzymes in fis help the body assimilate food. They also seem to reulate the production of astric juices, while at the same time have anti-inflammatory properties, which act on the walls of the intestine. The mucilae and the fibers are a blessin for those sufferin from constipation and hemorrhoids. They make the feces more voluminous, thus aidin their passae throuh the intestine. Fis also have a positive effect on the skin. They increase the skin s natural defenses and reduce inflammation caused by spots, pimples and inrowin hairs. They are said to be equally beneficial for the siht. They are versatile and can easily be incorporated in the diet, even if it is important not to eat too many. Accordin to experts, they are especially ood for children and the elderly due to their enery ivin properties. Fis can also be eaten durin prenancy, unlike prickly pears that are not recommended for prenant women. 8

9 NUTRITIONAL CHARACTERISTICS: 100 of fresh fis contain about 74 calories (93.2% carbohydrate, 3.4% protein, 3.4% fat). Nutritional value per 100 of Fis Enery Value (Calories) Protein Carbohydrates Suar Fats Saturated fats Monounsaturated fats Polyunsaturated fats Cholesterol dietary fibre Sodium Alcohol 74 0,75 19,18 16,26 0,3 0,06 0,66 0, ,9 1 0 kcal m m 9

INGREDIENTS: 1,2 k fi 500 r suar Lemon juice (60 ) and the peel (15 ) 80 water IN THE KITCHEN FIG JAM: METHOD: Rinse the fis, remove the stalks and remove the skin.

10 INGREDIENTS: 1,2 k fi 500 r suar Lemon juice (60 ) and the peel (15 ) 80 water IN THE KITCHEN FIG JAM: METHOD: Rinse the fis, remove the stalks and remove the skin. Cut into quarters and separate well. Peel the lemon, usin a veetable peeler. Set aside the rind. Squeeze the lemon and set aside the juice.. Place the fis in a saucepan with the water. Add the suar, the lemon rind and the juice. Brin the fruit to the boil, usin a skimmer to remove any surface froth. This will help ive a lossy jam when cool. Stir continuously to stop the jam stickin. When the mixture reaches the settin temperature of 104 C (you can measure a jam thermometer) turn off the heat and leave to cool. Mix the thick surface skin into the jam before pourin into sterilized jars. Put the lids on the jars and leave them to cool upside down to create vacuum. Once cool, store in a cool, dark place. 10

CHOCOLATE TRAY BAKE WITH FIGS AND WALNUTS: FOR A GLUTEN FREE VERSION : Replace the flour with luten-free flour FOR A VEGAN VERSION: Replace the butter with mararine and omit the es INGREDIENTS: 200 r

11 CHOCOLATE TRAY BAKE WITH FIGS AND WALNUTS: FOR A GLUTEN FREE VERSION : Replace the flour with luten-free flour FOR A VEGAN VERSION: Replace the butter with mararine and omit the es INGREDIENTS: 200 r di suar 100 r plain flour r dark chocolate 100 r shelled walnuts 50 r dried fis 60 r butter 2 es 1 tbsp. vanilla extract Icin suar for dustin METHOD: Sift the flour with the cocoa powder and a pinch of salt. Mixin well. Beat the suar and butter with an electric whisk until the mixture is liht and fluffy. Add es one at a time alon with a little of the flour and cocoa powder and a drop of vanilla extract. Melt the chocolate bain-marie and once cooled add to the mixture. Wash the fresh fis, remove the stalks, peel and cut into small chunks. Chop the dried fis and walnuts and add to the mixture. Mix well. Cover a bakin sheet with paper bakin and spread out the mixture evenly. Bake at 180 C for about 25 minutes. Remove from oven and leave to cool. Cut into slices and dust with icin suar. 11

DRIED FIGS : INGREDIENTS: Dried fis Toasted almonds Vincotto or Rum chopped chocolate and suar METHOD: Dip the fis two or three times in a bowl of boilin water and bay leaves.

12 DRIED FIGS : INGREDIENTS: Dried fis Toasted almonds Vincotto or Rum chopped chocolate and suar METHOD: Dip the fis two or three times in a bowl of boilin water and bay leaves. Drain and dab them ently with a cloth to remove excess water. Cover and leave to rest. The followin day, arrane the fis on a bakin sheet and place in the sun until they are completely dry. This preserves the fis without damain them. Remove the stalks and slice the fis down the middle without cuttin them completely in half. Toast the almonds in a preheated oven for 10 minutes at 180 C or until lihtly browned. Place one or two almonds in each fi, close the two halves and place on a bakin sheet. Cook in a pre-heated oven at 180 C for minutes until olden brown. In a dish lined with bakin paper cover the bottom with vincotto (or rum for a stroner, less sweet version), a sprinklin of suar and chopped chocolate then add the hot fis. Continue to layer the fis, vincotto, suar and chopped chocolate. Press down the fis well between each layer. Finish with a final layer of vincotto or rum, suar and chopped chocolate and cover with bakin paper. Leave to rest in a dry place. 12

13 REFERENCES:

Diospyros Kaki HISTORICAL BACKGROUND:

Diospyros Kaki HISTORICAL BACKGROUND: Diospyros Kaki KAKO PERSIMMON TREE KAKI KAKIPFLAUME يكاك - 柿子树 CAQUI - ХУРМА - 柿の木 - HISTORICAL BACKGROUND: The persimmon, also called apple of the East or Japanese Lotus, is fruit is a characteristic