Fig Leaf Syrup

How to Grow Figs : Everything You Need to Know for a Generous Harvest

Gardening

Figs are wonderfully sweet, healthy, and versatile — but unfortunately also quite pricey in the store. Luckily, it’s not at all difficult to grow figs yourself, even in the cooler climate of Belgium or the Netherlands. With the right care, a good location, and a bit of patience, you can enjoy juicy figs straight from your own garden for years to come.

The Fig: No Longer an Exotic Rarity

The fig tree (Ficus carica) originates from the Mediterranean region, where it thrives on warmth and sunshine. Countries like Turkey, Egypt, and Morocco are the largest producers, but surprisingly, fig trees also grow well in our part of the world. Thanks to the milder winters of recent years, figs are no longer the exotic plants they once were. Even in a northern climate, you can successfully grow them — as long as you choose the right variety and give them a little basic care.

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Choosing the Right Fig Variety

Not all fig varieties produce fruit in our climate. Many Mediterranean types rely on a specific wasp — the fig wasp — for pollination, and that insect doesn’t live here. Fortunately, there are self-fertile varieties that don’t need pollination to bear fruit.

In most garden centres, you’ll find reliable, cold-resistant varieties such as:

  • Brown Turkey – a classic for our regions; productive and very hardy.
  • Bornholm’s Diamond – ideal for growing in pots, producing medium-sized, flavourful fruits.
  • Rouge de Bordeaux – smaller in size, but with an intense, rich flavour.

Be cautious with cuttings or plants from abroad: they don’t always bear fruit here, as many depend on pollination by the fig wasp.

The Best Spot for Your Fig Tree

Figs love warmth and shelter. Belgium and the Netherlands are in climate zones 7 and 8, which means winter temperatures can drop to –12 °C (10 °F) or even –18 °C (0 °F). A fig can handle light frost down to about –10 °C (14 °F), but needs protection when it gets colder.

👉 Practical tip: Plant your fig tree in a sheltered, sunny location — ideally against a south- or west-facing wall. The wall radiates warmth at night and helps prevent frost damage.

In urban gardens or coastal areas, figs usually grow beautifully thanks to the milder microclimate.

If you have less space, you can also grow figs in a pot. That way, you can move the plant indoors or into a greenhouse during severe frost.

Winter Protection

Expecting an exceptionally cold night and your fig tree is in open ground? Wrap the tree in burlap or jute cloth for extra insulation.

Even if the tips suffer frost damage, don’t worry — the tree will sprout new growth again in spring.

Caring for a Fig Tree

A fig tree doesn’t require much maintenance, but a few good habits make the difference between a modest harvest and an abundant one.

  • Watering: Figs tolerate drought, but if left dry too long, they may drop their fruit. Water regularly during dry periods.
  • Feeding: Use fertiliser for Mediterranean plants that’s low in nitrogen. Too much nitrogen promotes leaf growth rather than fruiting.
  • Pruning: Prune your fig tree to keep it healthy, compact, and productive. Do this in winter or early spring, removing dead, crossing, or weak branches. Start pruning early — otherwise the tree can grow too tall, making harvesting difficult.

About the Fruits

Figs are technically false fruits: they’re made up of many tiny flowers that ripen on the inside. In warm regions, they’re pollinated by fig wasps, but here, the self-fertile varieties have adapted and bear fruit without pollination.

Figs vary in colour — from deep purple to golden yellow — and also in shape and size. For example, the Longe d’Août is long and large, while Rouge de Bordeaux is smaller and more compact.

Harvesting Figs

Figs only ripen on the tree — they won’t continue to ripen after picking. So wait until they’re fully ripe. You’ll recognise a ripe fig by its soft texture, slightly cracking skin, and often a tiny drop of honey-like sap at the bottom.

Don’t harvest too early: figs ripen unevenly, so only pick the ones that are ready. Unripe figs taste mealy and lack sweetness.

Harvesting tips:

  • Pick only figs that feel soft to the touch.
  • Wear gloves if you have sensitive skin — the white sap can irritate.
  • Eat them fresh, or turn them into jam, chutney, or pie.

Processing Figs: From Fresh to Dried

Figs are wonderfully versatile. You can:

  • Dry them to use later in muesli, tagines, or stews.
  • Make fig jam or chutney to capture the flavour of summer.
  • Candy them for a sweet treat alongside cheese or desserts.

👉 Also read:

Sweet and Sour Fig Vinegar
Een pot vijgenjam met een lepel, naast gesneden vijgen op een houten ondergrond.
Homemade Fig Jam
Zelf vijgen drogen
Drying Figs

Using Fig Leaves in the Kitchen

It’s not only the fruits that are valuable — fig leaves are too! They have a light coconut-like aroma and contain healthy compounds with cholesterol-lowering and antibacterial properties.

Use the leaves to make fig-leaf syrup or dry them to brew fig leaf and mint tea.

Fig-Leaf Syrup: Cholesterol-Lowering and Antibacterial
Fig-Leaf & Mint Tea: Helps Regulate Blood Sugar

In Conclusion

Growing your own figs is one of the most rewarding garden projects. The plant is beautiful, low-maintenance, and produces delicious fruit. Whether you grow your fig tree in a pot or plant it directly in the ground — with a bit of care and a sheltered spot, you’ll soon enjoy your own homegrown harvest.

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Fresh figs cut in half, showcasing the fleshy interior, with whole figs in a bowl in the background. Text overlay reads 'Figs From Your Own Garden' and 'Gardening Tips And Recipes'.

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Making Fig Leaf Syrup: a Surprising Flavor from Your Own Garden

Canning & Preserving

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!

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.

When you start cooking with fig leaves, they bring a distinctly exotic aroma into your kitchen. The scent is reminiscent of coconut and instantly evokes a tropical atmosphere.

In this article, I’ll show you how to make fig leaf syrup at home. I opt for a lighter syrup, without excessive amounts of sugar. This syrup is wonderful in drinks: use it in a refreshing mocktail, or add rum and lime for a tropical cocktail.

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.

It’s best to avoid harvesting leaves in autumn. At that point, they tend to be tougher, and the tree or shrub has already started withdrawing nutrients, which results in a less refined flavor.

Be careful when harvesting, as the milky sap released from the leaves can make the skin sensitive to sunlight and may cause mild burns. Wearing gloves is therefore recommended.

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

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.

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.

Storing Fig Leaf Syrup

Because it’s made with less sugar (500 g per liter), the unopened syrup will keep for 4–6 months. Want to store it longer? Water-bath can it for 15 minutes at 90°C (194°F).

After a few weeks of resting in the bottle, the aroma often becomes rounder and more pronounced. When stored in a cool, dark place, the coconut-like and soft vanilla notes gain additional depth. Allowing the syrup to mature slightly results in a more refined flavor.

Once opened, keep the bottle in the fridge—it’ll stay good for weeks or even months.

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.

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.

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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