Petite Negri main crop and some breba figs

I can almost taste them (maybe still a month away?)

Hardy Chicago Cutting with "SquirrelGuard"

The "Squirrel Guard" works quite well but can be noisy at times. Also, it frequently emits a foul odor.

Three are 2 tiny figs on the lower nodes. Maybe ripe by October? The leaves at the top are big enough to make into fig leaf aprons (ie, Garden of Eden).

Main Crop Figs

Growing fast in the July heat. Brebas not ripe yet though. They are just hanging on to torment me.

Brown Turkey Fig

This tree was very productive last year - at least 2 dozen figs. The flavor was "pretty good" - the Petite Netgri and Brunswick seemed more flavorful, but were not nearly as productive last year. It was overwintered in the garage on the coldest days this winter. In the Spring while still dormant, it was removed from the pot, as much soil removed as possible, and moved into a wooden container in hopes that the roots could keep cool.

Today the first signs of tiny main crop figs were visible. There are no breba (overwintered crop) because they all fell off after looking promising, in about April.

The soil is an organic mix, with a big handful of crushed eggshells for calcium, a handful of commercially available dried crushed fish bones, and a handful of organic slow acting tomato food.

Brown Turkey appears to be popular in the UK, and seems also to be known as "Brown Naples" which is interesting because this variety is thought to originate in the Provence region of France. I have not been able to find out why it is called "Brown Turkey". The Calimyrna fig originates in Turkey, but that is a different variety.

Italian Honey = Marseilles = Blanche = Lemon Fig

This fig tree is in a container due to no room in the yard. Also, it can be hauled into the garage if the winter days get too cold. I haven't tasted these yet - there MIGHT be one tiny main crop fig starting but the bud is still to small to be sure. This variety (which, like many figs, has many names) was a favorite fig of Thomas Jefferson. This variety is apparently popular in the Northwest, but is also a heritage variety in the south.

Main crop figs starting to develop: Brunswick

It's not certain yet if this is a Brunswick (= Magnolia = Dalmatian = Madonna) but it matches most of the descriptions. Like other varieties, it is grown around the US and in Europe - here is a photo of a Brunswick fig in France - it does look like this. In 1860 Brunswick figs apparently looked like this (page down to the drawing).

I like this fig. It is the first one that I grew from a cutting. Last year there were several figs on this tree, and they were juicy and sweet, with a good 'fig' flavor.

More first leaf Hardy Chicago fig 'trees'

More trees from the same origin as the one that I just posted. These will be 'adopted' out when dormant. They came from a Garden Web member.

It was once common for gardeners to trade slips, starts, seedlings, and divisions from their favorite varieties. I remember, when I was growing up, that family members or neighbors would pass on starts from their yards and gardens. This doesnt happen as much now, but it would be a great tradition to revive. A successful locally grown variety would have a good chance in another local yard; it is much less costly to start your own (the cost of a 'free' fig tree is only the cost of the potting soil, and they can be started in the garden soil if there is no hurry).

It is even possible that locally grown varieties can adapt to the local growing conditions - as 'sports' and genetic drift occur, if the more successful local varieties are propagated, then it makes sense that regional varieties would be different from nationally distributed ones.

Hardy Chicago (also called Chicago Hardy) can be purchased at lots of places - this is one: http://www.raintreenursery.com/catalog/producttype.cfm?producttype=FIGS

Of course, these cuttings are not of local origin - in fact, are from a Garden Web member who I will be sending them back to as rooted trees (as well as one of my locally found trees). Hardy Chicago is not thoroughly tested here, so this is a chance to see how some 'new blood' (or should I say, 'new sap') will do. So there is a place for local varieties, and new varieties, as well.

Hardy Chicago cutting with first little figs

This cutting was started in January 2005 as a cutting from dormant wood. It had one or two nodes (I forget, I think it was just one node) and was started in a yogurt cup size container in seed starting soil. Six months later, here is is, with 2 beebee size little figs.

It's now in a commercial organic potting soil mix. The pot is wrapped in foil to prevent overheating, which occurs even in the Pacidic Northwest's usual cloudy weather.

Hardy Chicago apparently came from a mountainous area in Sicily, and arrived in Chicago via New York where it had become known as Bensonhurst (I think). I'll look for a link to post with better information.

Vancouver Brunswick Fig Tree

This is the first fig tree that I grew from a cutting. It was started during the winter of 2003-2004, from a 'found' pruning. The variety is tentatively identified as "Brunswick", which is also called "Dalmatian" and "Magnolia" and some other names. Since figs grow easily from cuttings, their names tend to morph as a tree's origin is forgotten and new trees are grown from local trees of unknown heritage.

This tree has delicious, large, figs. The first crop was about 1/2 dozen figs , main crop, last year (while in it's second 'leaf'). It has 2 breba now, and I'm starting to see suggestions of embryonic main crop - which I'm hoping will result in a bowl full of tasty fruit.

It is treated with the same soil amendments as the Petite Negri fig.

Petite negri fig with breba crop

This is the first fig tree that I attempted to grow. It was purchased from a mail order catalog and was about 6 inches tall, in 2001. I didn't know anything about growing figs, but as a midwestern native, the thought that one might grow in my yard seems exotic and interesting.

This tree has grown about 1 foot per yer, so now it's about 5 1/2 feet tall. Last year it bore about a dozen main crop (fall crop, which forms on this year's growth) figs. During the Winter, it was mulched wtih several inches of leaves; then in the Spring a couple of inches of leaf compost were added. It also received generous amounts of coffee grounds, and crushed eggshells (that, when added to the grouns, look a bit like perlite).

This year, it looks like it will reward these offerings with a couple of handfuls of breba (summer crop, which form on last year's growth) figs. Now it also has a layer of bark mulch to keep the roots moist and cool. It has produced about 1 foot of new growth, which I pinched back after the 4th to 6th new leaf, to encourage fig production and shape the tree compactly. The tree is starting to respond with tiny, embryonic figs and buds that I dont know yet if they will be new stems or figs.

Figs have an amazing biological, geographic, botanical, and social history. Apparently they originate in western Asia, and have been carried by various civilizations westward and eastward, so that now they grow in all mild temperate areas of the world. They are under-appreciated, because the fruits don't keep well enough to ship long distances, and they dont ripen after being picked. They are best eaten fresh, right off the tree or in 1 to 2 days. Most people dont know when to pick them, so it takes some guidance to learn when they will be at their peak, and most tasty.

As small trees, figs in the yard dont require chemical fertilizers, pesticides, or herbicides. They require little maintenance, although careful grooming will keep them more compact. Once planted, the garden doesn't need to be dug up again. It seems like they could be ideal as edible landscaping, and their net effect on the environment is to improve it. By taking care of the fig trees, they improve our environment and nourish us with exotic fruits. They are a link to our own history, and can be a heritage that we leave to those who care to follow.

I didnt know it when I started this first fig, but fig trees are usually grown from cuttings. Many varieties grow very quickly using this method, nbearing fruit in 1 to 3 years. It's very similar to the method for starting grapes. There are many variations of the method, but some will start from dormant prunings, kept in a platic bag in the refridgerator over the winter, and planted in moist garden soil in the early Spring. Faster growth occurs by using a similar method, but starting them indoors during the Winter. I've started about 1 dozen new fig trees using this method, and it is a way to pass them on to friends, neighbors, or relatives.