A few years ago I managed, after several false starts, to get a fig tree to grow from a cutting given to me by my musical friend Sandrine. It is beside a South-West-facing wall that backs on to a shed that backs on to the boiler room. It is probably the warmest spot in the garden in Winter. I took 8 cuttings from that tree this Autumn when I trimmed it back a bit.
Meanwhile, some cuttings I took last year have grown and I have planted them out. The warm spot by the wall being occupied, I have had to find somewhere else for them. I have put them beside a low South-West-facing wall, and made little dry-stone shelters for them that I hope will keep the worst of the cold off while allowing them to get some sun. They have a hay mulch for extra protection. Fingers crossed.
I have had good crops from the one mature tree, but it's clear that figs go off very quickly. So I'm wondering how they preserved figs to make figgy pudding (that we all like) at Christmas. Did they dry them, or maybe make the pudding in October, or what? For my part, this year I made fig wine.
I equate fig trees with triffids. Once they are in a spot that agrees with them, they expand, obstructing paths and entangling with neighbouring apple and pear trees. Ignore the pruning at your peril.
ReplyDeleteYou're right, Tim. I didn't mention it, but two of the small trees are transplanted from previous locations because I worked out how big they'd get.
ReplyDeleteMy aunties had a fig tree in their back yard … kept producing fruit as long as I recall.
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