The fig is a deciduous tree to 5 metres, have a long esteemed history, originating in the Meditteranean. There are two varieties available in New Zealand, Adriatic (Common fig) and San Pedro, both are parthenocarpic (can set and produce fruit without need for pollination.) Fig thrives in mild, warm areas, often producing more than one crop per year (early summer and autumn.) Reasonably hardy, once established fig will produce crops to -9C. Figs produce better crops when root growth is restricted (narrow border planting, semi buried concreted pot.) They prefer a full-sun situation sheltered from wind in a well-drained, loamy soil (pH 6.5-7.0.) Good drainage is important, as is irrigation through drier months to prevent fruit splitting. They also respond to blood and bone feed in spring/early summer. They can be used as lawn specimens, border planting and can be easily espaliered or fan-trained. Figs come in various shapes (round to pear-shaped), colours (yellowy white, red to black) and sizes. The flesh is a sugary sweet, juicy, soft seedy pulp. It has distinctive flavour and varies in colour from white to pink. Figs are great for digestive issues, they are also high in sugars, low in acid, rich in calcium and iron and are great sources of vitamin A and C. They have many culinary uses, eaten fresh, dried, stewed, used in jams and chutneys.