UNPRETENTIOUS AND HEALTHY

The Ficus, which is also called the fig-tree is widely cultivated in Azerbaijan. It is known as "inzhir" and "smokovnitsa" as well as by its Latin name of Ficus carica and is a subtropical Ficus that sheds its leaves in autumn. The Ficus carica gets its name from the place, which it is reputedly native to, namely the mountainous region of ancient [Greek kingdom of] Caria, a province in Asia Minor. It is grown on open ground as a valuable fruiting plant producing fruits from which wine can be made.

Ancient like a little old man

It is commonly found in Azerbaijan (on the Abseron peninsula, in the central areas of the country), in the Mediterranean countries, Georgia and on the shores of the Black Sea. The Ficus is one of the most ancient cultivated plants, thought to be the most ancient. To begin with, it was cultivated in Arabia, from where it spread to Phoenicia, Syria and Egypt. It played an important part in agriculture in the kingdom of Pylos in the 13th century BC. It did not reach America until the end of the 16th century. In the Book of Genesis [in the Bible] the fig leaf is used by Adam and Eve to cover their nakedness. Figs are also mentioned among the fruits in the Holy Quran. 

Farid Alakbarli, a well-known expert in the history of oriental medicine, biology and history, Dr in History and Candidate of Biological Sciences, told Regionplus in an interview that Azerbaijani writers in the Middle Ages described the medicinal properties of the fruit of this plant in detail. Haji Suleyman Irevani writes that it is good to consume figs when you have a high temperature, a fever, to slake thirst and also as a laxative. Besides this, the fig helps to rid the body of bile and fortifies the liver. It is also good for people who suffer from serious palpitations. Figs are recommended for people suffering from asthma, coughs, pains in the lung area and from wheezing. The recommended [daily] dose is up to 300 g of fresh fruit or up to 120 g of dried fruit. They are recommended for improving digestion when taken with aniseed and other spices.

According to Avicenna[Uzbek philosopher], drinking the milky juice of the fig has a diuretic effect and gets rid of kidney stones. It can be rubbed on scorpion and tarantula bites to treat them. Figs are also beneficial to the working of the kidneys and bladder. Muhammed Huseyn Khan writes that, when eaten with almonds, figs help to prevent weight loss, If you consume figs before eating, it stimulates the body to put on weight and has a soothing effect on the stomach.

In folk medicine, not only the fruit of the fig-tree but also its leaves are used as a medicinal remedy. The tar-like substances in them, vitamins P and C and organic acids boost the body's ability to assimilate other medicinal preparations.

As a remedy

An infusion of the leaves can be taken when you have a cough, bronchial asthma and diseases of the kidneys, and the fresh leaves can be applied to furuncles. Freshly picked new leaves can be made into an infusion and taken as an antiscorbutic [anti-scurvy] remedy. In Azerbaijan a thick extract (bekmez, doshab) is made from the fully ripe fruits to use as a diuretic and to treat light forms of heart disease. Fresh figs contain up 23 per cent of sugars (glucose, fructose), pectin substances, cellulose, organic acids, vitamins C, B1, B2, B6, PP, carotene (provitamin A), pantothene and folic acids, potassium, phosphorous, calcium, magnesium and iron. Dried figs contain as much as 71 per cent sugars and are much more high-calorie.

Modern medicine recommends figs for the treatment of cardio-vascular diseases, vascular thrombosis (it thins the blood). When stewed in milk, figs help in treating diseases of the upper respiratory tracts. Stewed figs and fig preserves induce sweating and lower temperature, improve digestion and have a slight laxative effect.

Fig-trees grow on practically any soils. They do not require much tending. In Azerbaijan it is believed that it is best not to water the fig-tree, at any rate rarely, if you want fruits with a high "sugar content", since the water washes out the sweetness of the fruit. But this is true of many-year-old fig-trees. Fig-trees begin to produce fruit after two to three years and what is most important is that they do not get attacked by pests. It is impossible to keep the fruit for long because they start to spoil. So, they can be dried or made into preserves, jam, bottled stewed fruit, fruit fudge, wine and so forth. In ancient times it was believed that it was sufficient to feed your whole family if you had three fig-trees in your garden. The fig-tree provides two harvests per season, in July and September.

FIG PRESERVE

Figs may be green, yellowand purplein colour and of different shapes and sizes. In Azerbaijan preserves are made from yellow, slightly flattened figs.

Ingredients:

Figs - 1kg

Sugar - 800 g

Lemon juice - 1 tablespoon (10 g)

Water - 200 g

Preparation:

Prepare the figs, wash them and cut off the stems. If the figs have very thick skins, they can be peeled. Put the sugar into a saucepan, add the lemon juice and water. Heat the pan containing the sugar, stirring all the time until it has all dissolved. Add the figs to the boiling sugar syrup.  

Bring back to the boil. Remove the preserve from the stove and leave for 10-12 hours. Then bring it to the boil again, take it off the stove and leave it for 10-12 hours. Make the preserve in four goes. The last time, bring the preserve to the boil and put it into clean, sterilised jars. Seal the jars and leave the preserve to cool.