The common fig or Ficus Carica, by the Latin name is a large shrub or small tree of the family of Moraceae that grows mostly by the Mediterranean and in the Middle East region, in very warm-temperate climates. It is believed that the fig tree is originally from south-western Asia and cultivated by man for thousands of years as some fossilized figs date to about 9400 BC. The fig tree grows to about 10 meters tall and has many rough, muscular branches that grow wider than they are tall. Common figs develop without pollination and make delicious fruits about two times every year depending on the climate of the region that cultivates them. In cooler regions like the Northern USA, fig trees only produce a crop per season.
The most commercialized fig varieties are: Brown Turkey Figs that are better eaten while fresh, Celeste Figs that are large trees and very productive, The Calimyrna Fig, The Mission Fig and The Kadota Fig which is the American version of the Italian Dattato fig. For the highest productivity, it is very important that the fig tree should grow in areas with lots of sun and good drainage for rainy seasons because if the soil will be soaked for a long time, the roots will remain without oxygen and die.
Figs are most commonly referred as fruits and well known for their antioxidant effect. Also, the fruit is very rich in calcium, magnesium, Vitamins C, K and A but dried figs have almost the same properties and offer a great amount of fiber. Fig recipes are easy to follow and mostly about jam asking for fresh figs that are mostly found at direct sales at farmers markets. They are generally distributed on the market canned and dry because after picking, they have to be instantly frozen.