Figs in short, summary on the properties of the fig

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FIG The fig, from time immemorial, is appreciated for its (false) homonymous fruits, very sweet, fleshy and exquisite Fig: adaptation Xerophilous plant, therefore adapted to live in arid environments with a hot and dry climate, therefore typical of subtropical and temperate areas Fig: origin The fig appears to be native to Asia Minor, precisely in a so-called area Caria Fig: general botanical description

• Botanical name: Ficus carica
• Family: Moraceae
• Male variety: wild fig or caprific
• Female variety: domestic fig or true fig
• Short description: rather mighty tree
• Height: 6-10 meters
• Bark: rough and gray
• Trunk: tortuous
• Buds: pointed, located at the end of the branches
• Leaves: three-lobed / five-lobed, green, oblong, rough
• Leaf margin: oval, irregular, notched outline
• Fruit (false fruit): syconium, fleshy and very sweet infructescence
• Skin: delicate, varying in color from red to green, and from bluish to gray
• Flowers: very small in size, consisting of a "hostile" opening, which acts as an entrance for the hymenoptera
• Pulp: very sweet and delicious
• Acheni: improperly called semini, very numerous and embedded in the pulp

House fig (female plant)

• Massive and powerful stem
• Smooth gray bark
• Rather expanded root system
• Considerable heights (8-10 m)
• Purely feminine flowers
• Production of early figs (or fioroni) and real figs
• Function: to produce seeds contained in the fruit

Coprifico (male plant)

• Flowers: male and female
• Fruits: not edible
• Function: to produce pollen

Fertilization Fertilization occurs by a specific insect Fig: soil and climate Xerophytic plant → dies below -10 ° C
Soil: high adaptability, loves clay soils, suffers from those with a high degree of humidity Dried fig Drying: an "excellent food preservation technique":

1. Harvest: fully ripe fig
2. Drying in the sun with specific physical or chemical treatments
3. Whitening with sulfur
4. Selection of superior quality fruits
5. Treatment completed when the water concentration is 30-35%
6. Autoclave disinfection

Fig: nutritional properties Nutritional values ​​for 100 grams of fresh product:
47 Kcal
82% water
11% carbohydrates
2% fiber
1% protein
0.2% fat Fig: therapeutic properties There are countless therapeutic properties associated with the fig:

• Emollient and expectorant properties
• Remineralizing properties
• Bechic and emmenagogic properties
• Laxative properties
• Disinfectant / anti-inflammatory virtues of the mouth and oral cavity
• Keratolytic properties (latex)
• Caustic properties
• Anti-inflammatory, digestive, emmenagogue virtues
• Dazzling properties
• Potential tanning properties
• Gastric anitisecretive properties

Fig: main chemical components

• Psoralen
• Coumarins
• Furocoumarine
• Bergaptene
• proteases and amylases

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