Every summer, I look with anticipation and admiration at the fig tree in our garden. The tree, now about five meters tall, is covered in green figs that I harvest in October and November. But for several years now, I no longer wait that long, because besides the fruit, the leaves are also perfectly usable and can be turned into something delicious.

This fig leaf syrup isn’t just tasty—it also has cholesterol-lowering and antibacterial properties. That alone makes it worth trying!

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Fig Leaves in the Kitchen: Tradition & Inspiration

Fig leaves have long been used in the kitchen in regions around the Mediterranean and the Middle East. They are used to add aroma to dishes, much like grape leaves or bay leaves. Think of wrapping fish or cheese in them, or infusing milk and cream for desserts. And yes — you can also make syrup from them.

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How and When to Harvest Fig Leaves

The best time to harvest fig leaves is in spring, when they are young and tender and contain the most plant sap. These young leaves produce the most flavorful syrup. However, fig leaves can also be harvested in summer without any issues.

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Ingredients for Fig Leaf Syrup

• 6 to 8 fig leaves
• 1.1 liters (about 4 ⅔ cups) of water
• 500 grams (about 2 ½ cups) of sugar

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How to Make It

1. Tear the fig leaves into pieces and place them in a pot.
2. Add 1 liter of water, bring to a boil, and cover with a lid to reduce evaporation.
3. Let the leaves simmer gently for 5–10 minutes. Then turn off the heat and let the mixture steep overnight.
4. The next day, strain the tea and measure out 1 liter (about 4 1/4 cups).
5. Bring it to a boil again with 500 grams (about 2 ½ cups) of sugar.
6. Let it simmer for a few minutes, then pour into sterilized bottles.

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Variations with Herbs and Citrus

If you enjoy experimenting, the syrup can easily be adapted with additional flavorings. A strip of lemon zest, a splash of orange juice, or a sprig of lemon verbena pairs beautifully with the coconut-like aroma of fig leaves. A small piece of ginger or half a vanilla pod can also be added during steeping, as long as you keep the additions subtle so the fig leaf remains the star.

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Fig Leaf Syrup in Desserts

Fig leaf syrup is wonderful in desserts. A splash stirred into Greek yogurt, quark, or panna cotta instantly adds a subtle, exotic note. It also works beautifully in cake batter or drizzled over simple vanilla ice cream. Thanks to its gentle flavor, the syrup doesn’t overpower but instead elevates the dish.

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Savory Pairings

Fig leaf syrup can also be surprisingly effective in savory applications. Try a few drops over goat cheese, burrata, or a board of soft cheeses. In vinaigrettes, it adds a mild sweetness without becoming sticky. Combine it with lemon or apple cider vinegar, olive oil, and mustard for a simple yet elegant dressing.

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Cocktail and Mocktail Ideas

For a refreshing mocktail, add a generous splash of syrup to a glass along with the juice of half a lime and a handful of red berries. Fill with ice cubes and top up with still or sparkling water.

Prefer a cocktail? Add a splash of rum for a tropical twist.

In addition to cocktails and mocktails, fig leaf syrup can also be used in warm drinks. A spoonful in herbal tea or topped with hot water and a slice of lemon creates a soft, aromatic beverage. It also works well in iced tea or diluted with sparkling water.

Using fig leaves is also a wonderful way to make the most of your own garden. You’re not just harvesting fruit, but also using leaves that would otherwise go unused. By picking just a few leaves — without stressing the tree — you create a seasonal product that fits perfectly into a sustainable and mindful kitchen.

Do you have a fig tree yourself? Then fig jam and sweet-and-sour fig vinegar are definitely worth trying as well.

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