How to grow fig
Overview
Fig (Ficus carica) is a productive fruit tree valued for its sweet, nutrient-rich fruit and strong adaptation to dry-summer gardens. It is grown for fresh eating, drying, and preserves, and its large leaves provide ornamental shade. Key to success is choosing a variety suited to your climate and providing full sun with well-drained soil.
Varieties
- Brown Turkey — Reliable, sweet, brown-skinned fruit; the most common variety in Australian gardens.
- White Adriatic — Pale green skin, amber flesh; excellent for drying and jam in temperate zones.
- Black Genoa — Large, dark purple fruit with rich flavour; performs well in subtropical and coastal areas.
- Preston Prolific — Heavy cropper with greenish-yellow fruit; suited to cooler, wetter climates.
Soil Preparation
Figs prefer slightly alkaline soil (pH 6.5–7.5) with good drainage. Add a handful of dolomite lime at planting to buffer acidity. If soil is heavy clay, plant on a mound or in a raised bed. Incorporate well-rotted compost and coarse sand to improve drainage.
Growing Guide
Plant figs in full sun with free-draining soil; space 3–5 m apart. In cool zones, plant against a north-facing wall for extra warmth. Dig a hole twice the rootball width, backfill with compost and a handful of lime. Water deeply at planting, then weekly until established. Mulch with straw or wood chips, keeping it off the trunk. Prune to an open vase shape in winter.
Sowing
Fig is not commonly grown from seed; propagation is by hardwood cuttings or layering. Sow cuttings in a sheltered spot in late winter or early spring, 15–20 cm deep, and keep moist until rooted.
Care
Feed in early spring with a balanced, low-nitrogen fertiliser (e.g., fruit tree mix) at 1 kg per 10 m². Prune in winter to remove dead wood and open the canopy; tip-prune in summer to manage size. Mulch well to retain moisture and suppress weeds. In dry summers, water deeply every 2–3 weeks if no rain.
Companion Planting
Plant figs with comfrey, borage, or rosemary to attract pollinators and suppress weeds. Avoid planting near brassicas or potatoes, which compete for nutrients and may harbour shared pests. Keep a 1 m clear zone around the trunk to reduce root competition.
Common Pests & Risks
Scale insects cause sticky honeydew and sooty mould; control with horticultural oil in winter. Fruit fly (Queensland and Mediterranean) can be managed with exclusion bags or a protein bait spray. Birds and possums are major pests — net the tree or use reflective tape. For fig rust, remove infected leaves and improve air flow.
Harvesting
Harvest figs when the fruit droops, softens, and the neck begins to wrinkle — usually 2–4 days after full colour. Pick in the morning, handle gently, and refrigerate immediately. Figs do not ripen off the tree, so check daily for peak sweetness.
In the Kitchen
Figs are best eaten fresh, but also excel in jams, chutneys, and baked goods. Store at room temperature for 1–2 days; refrigerate for up to a week. To dry, halve and place in a dehydrator at 55°C for 12–18 hours. Pair with cheese, prosciutto, or balsamic vinegar.
Troubleshooting
Yellow leaves: overwatering or poor drainage — reduce water and improve soil. Brown leaf edges: salt burn from fertiliser or coastal wind — flush soil and move to shelter. Fruit drop: sudden heat or water stress — mulch and water consistently. Sooty mould: scale insects — treat with oil. No fruit: young tree or lack of heat — wait 2–3 years; ensure full sun.