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Fig, the succulent fruit of the common Fig tree, has been
valued by many cultures for over 5000 years. The plant is indigenous to Syria, Asia Minor, and Persia, and is now also found
in most Mediterranean countries, and cultivated in the southern portions of the United States. The Fig tree is prized for
both the beauty of its foliage, and also for the sweetness of its fruit. Ficus carica, being a small tree or bush, rarely
grows higher then 20 feet (the breadth of the tree is often wider than the height). References to Figs can easily be
found throughout Scriptures. It is well documented that Figs were a primary staple food for the Greeks. Their athletes fed
almost entirely on Figs to increase their strength and swiftness. The Fig also plays an important role in much of Latin mythology.
The primary constituent of Figs is dextrose, of which they may contain as much as 50%. Figs have been long employed for their
excellent nutritive value in both their fresh and dried states, particularly in Western Asia and southern Europe. Figs are
used medicinally for their mild laxative action, and are often used in the preparation of laxative confections and syrups.
It is believed that the laxative property resides in the saccharine juice of the fresh fruit, and in the indigestible seeds
& skin of the dried fruit. Figs are also demulcent as well as nutritive. Demulcent decoctions are often prepared from
Figs in the treatment of catarrhal infections of the throat and nasal areas. The seed oils can be used either as a lubricant
(via carrier oils) when eaten, Fig leaves has been used in making perfume (providing a woody / musky scent).
The latex from the tree, after being dried & powdered, has been used in tenderizing meats and also making cheeses.
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