Herbs: Figs

Confronted with an immediate need for clothing, Adam and Eve chose to wear fig leaves. The popularity of the fig was not confined to the Garden of Eden, but continued in ancient Arabia, Syria, Israel, Greece, and Rome. Today, the fig retains its high profile in its native lands of Western Asia and the Mediterranean. Figs are also grown extensively in the U.S., having been introduced to California in the mid 18th century by Spanish missionaries.

Why is the fig so popular?

Figs are great producers of energy with their high sugar content.
Figs are 80% water and have a high calcium, potassium, and magnesium content.
Figs are delicious eaten fresh but are also used a lot in the dried form.
Figs are one of nature's best laxatives. Dried figs and prunes soaked overnight in a cup of warm water have been used as a household remedy. Eating up to five of the fruits in the morning on an empty stomach and then drinking the water used to soak them in has helped to combat mild constipation.

These "fig facts" lend insights into the popularity of this food. Following are fig recipes from the Middle East.

Cut the stalks off 12 fresh figs, but do not peel them. Quarter them and arrange attractively on a dish. Cover with the orange juice of 6 freshly squeezed oranges and chill.

Combine one pound of sugar, 16 oz. water, and 1 tablespoon lemon juice in a large pan and bring to a boil. Stir constantly. Reduce heat and simmer about five minutes. Stir in 2 lbs. dried figs and 3-4 fresh rose geranium leaves. Continue to simmer until figs are tender, about 15 more minutes. Add 1 teaspoon ground aniseed and 3 tablespoons pine nuts. Simmer an additional 5 minutes and then stir in a tiny piece (about 1/4 teaspoon) of mastic.* Let cool in the pan, then spoon the preserves into sterilized jars. Store in a cool, dry place.

*Mastic is an aromatic gum obtained from a tree (Pistacia lentiscus) that grows wild in the Mediterranean region. It's used as a flavoring in sweet dishes and breads.