Advertise on podcast: Fig Culture: Helping You Grow a Fig Tree in a Cold Climate

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- What is it about figs that gets people collecting—and keeps them coming back for more? Danny Gentile, founder of FigBid, grew up playing beneath his great-grandfather’s fig tree in the Bronx. Years later, a satellite image led him back to that backyard—and to cuttings of the family tree he thought he’d left behind. In this episode of Fig Culture, Danny joins me to share that story and explain how his interest in figs grew into an online marketplace. We talk about the growers who helped bring fig collecting onto the internet, the importance of trust when buying plants and cuttings, and the friendships that grow around figs. Danny also has practical advice for new collectors: build your skills alongside your collection. Before spending heavily on sought-after varieties, get some affordable cuttings, practise rooting, and pay attention to fig trees already growing near you. In this episode: Recovering a family fig tree decades after leaving the neighbourhoodThe story behind FigBid and its 2017 launchWhy collecting varieties and learning to grow them go hand in handFinding practice material through local growers—with their permissionFig gatherings, friendships, and passing the interest on to childrenDanny’s favourite varieties, including Corinth, Sweet Diana, Ronde de Bordeaux, and Nero 600M

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Bob Duncan showed Canadian gardeners that the line between possible and impossible isn’t always where we think it is. At Fruit Trees and More, the nursery and demonstration orchard he ran with his wife, Verna, on Vancouver Island, Bob grew figs, lemons, olives, yuzu, loquats, feijoas and many other fruits that gardeners might not expect to see growing in Canada. Bob was also extraordinarily generous with his knowledge. I wrote about his work in my books about growing figs, lemons and olives—and turned to him many times with questions. In this special tribute episode, I’ve gone back through recordings from my visits and conversations with Bob. Some were made while we walked through his garden; others come from longer interviews about citrus and unusual fruit. You’ll hear Bob talk about: His enormous Meyer lemon tree, which produced more than 400 lemons annuallyWhy keeping a citrus tree alive is different from bringing its fruit to harvestHis focus on breba figsGrowing olives on Vancouver IslandWhy yuzu is especially well suited to coastal British ColumbiaThe danger of keeping container-grown citrus too wetThe thinking that led him to try growing these unlikely fruits in the first placeNear the end of one of our conversations, Bob summed up his approach in five words: “So I thought to myself, ‘Let’s try it.’” Bob died on July 20, 2026. My condolences go to Verna, Bob’s family, and the many gardeners who learned from him.  You can read more about Bob’s remarkable life—and find details of the August 24 celebration of life—in his obituary.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Will Pananes grows large fig trees in the ground in south-central Pennsylvania—USDA Zone 6b, where unprotected fig trees can freeze back to the ground. His solution is a homemade heat tube: an incandescent light bulb enclosed in metal pipe and placed inside the tree’s winter wrapping. The small amount of supplemental heat protects the trunk and branches during the coldest weather, giving the tree a head start the following spring and enough growing season to ripen a substantial crop. In this conversation, Will talks about: Why he decided to grow figs in the ground How his heat-tube idea developed The burnt burlap that led him to enclose the bulb in metal Pruning and gathering the branches before wrapping Protecting trees of different sizes Monitoring the bulb during the winter The advantages of preserving mature wood in a cold climate This interview originally aired on The Food Garden Life Show in 2020. Will and I have corresponded for many years, and pictures of his trees and winter-protection system appear in the updoming revised edition of my book, Grow Figs Where You Think You Can’t: Growing Figs in Cold Climates and Pots. See pictures and a detailed explanation of Will’s system: PA Fig Grower Uses Heat Tubes to Overwinter Figs

The revised fig book is now on Kickstarter The special hardcover edition of Grow Figs Where You Think You Can’t and registration for the October 15 and 22 Fig Camp are available now. A lower-priced softcover will follow this fall. See the book and Fig Camp options.--- Most fig growers are focused on the fruit. Fair enough.  But in this episode, we look at the rest of the fig tree: the leaves, sap, dried leaves, infused vinegars, tinctures, pantry blends, and even prunings. Steven talks with Penelope Beaudrow, a registered herbalist at Richters Herbs, about figs from an herbalist’s point of view. They talk about fig leaf tea, the coconut-vanilla-green flavour of fig leaves, traditional uses of fig sap, figs as a fibre-rich food, and ways to dry and preserve fig leaves for later use. For cold-climate fig growers, there’s also a useful shift in perspective: even if a fig dies back in winter, it can still be valuable as a leaf crop. Not every fig-growing story needs to end with a basket of ripe figs. Sometimes the leaves are the harvest.  In this episode: Fig leaf tea and what it tastes likeHow herbalists think about leaves, tinctures, and vinegarsUsing fig leaves in the kitchenDrying fig leaves for winterFig leaf salts, sugars, and spice blendsTraditional uses of fig sap and why caution mattersFresh and dried figs as foodThinking of figs as a cold-climate leaf cropA short visit to the fig benches at Richters HerbsFig sap can irritate the skin in some people. And before using figs, fig leaves, or any plant medicinally, it’s always wise to consult a qualified health professional.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Fig collecting starts innocently enough. A tree for the yard. A cutting from a friend. Maybe a variety with a good story. Then, suddenly, there are shelves in the garage and rows of pots on drip irrigation. In this episode, I’m joined by fig enthusiast Bobby Ghaheri of Oregon City, Oregon, known online as Figologist. Bobby grows a large collection of fig varieties in the Pacific Northwest, where ripening time, breba crops, microclimate, and sunlight all matter. We talk about how a visit from Bobby’s fig-loving father helped start the collection, the Iranian family figs that became part of his story, and how the fig community pulled him deeper into the world of cuttings, trades, propagation, and variety trials. Bobby also shares practical lessons for newer fig growers: why not every fig belongs in the ground, why breba crops deserve more respect, how he manages potted figs with drip irrigation, and why it pays to think two years ahead before turning your garage into a fig nursery. In this episode: How Bobby went from a few family figs to 250-plus varietiesGrowing figs in the Pacific NorthwestWhy breba figs can be valuable in cool climatesChoosing varieties that ripen in your conditionsPotted figs, drip irrigation, and practical setup detailsManaging fungus gnats and other indoor propagation pestsFigBid, FigFanatic, and the collector’s chaseWhy the fig community mattersBobby’s advice for new fig growersConnect with Bobby: YouTube: @figologistFigFanatic.com handle: Figologist

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Texas fig enthusiast Eddie Sleem didn’t set out to grow figs indoors. It started with an Angelito fig tree, a Texas storm, and one plant that stayed inside while another went outdoors. The indoor tree grew faster, set figs sooner, and launched Eddie into a full-blown indoor fig-growing experiment. In this episode, Eddie talks about growing figs inside the house, with tips on grow lights, air circulation, watering, soil, and fertilizer. He explains why light and heat are so important, how indoor pests are different from outdoor pests, and why he thinks long-season fig varieties are especially exciting for indoor growing. We talk about: Why a Texas fig grower started growing figs indoorsEddie’s first indoor Angelito figGrow lights, side lighting, and light intensityHeat and how a few degrees can change ripeningSoil aeration for potted indoor figsFertilizing figs that are growing almost continuouslyPest management indoorsWatering actively growing container figsChoosing containers and managing spaceGrow tents, open rooms, and domestic negotiationsAir movement, humidity, and air qualityEddie’s favourite varieties, including Black Madeira, Pakistan Mulberry, Angelito, and Cosme ManoWhat Eddie wishes he knew earlier: prune your trees and aerate your soilYou can find Eddie on YouTube at Figgy Ed.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- How many fig trees can one person reasonably grow? Nina Jay might not be the person to ask—unless you want the fun answer. In this episode, I chat with fig collector and expert Nina Jay about growing figs in the Mid-Atlantic, where winter protection, ripening windows, and variety choice all matter. Nina grows a large collection of container figs, and she brings a wonderfully organized—and only slightly obsessive—approach to trialling varieties, keeping records, overwintering trees, and squeezing a fig collection into a garage. We talk about how Nina thinks through growing-season “fig math,” why early and mid-season figs matter in cooler climates, and why late-season varieties can be risky unless you have a plan. Nina also explains why she grows in pots, how she uses trellising and irrigation in her fig patch, and how she stacks trees for winter storage in what she calls “fig Tetris.” Along the way, we get into favourite fig varieties, California fig envy, caprifigs and hand pollination, the importance of good records and good labels, and why the fig community is such a generous place for new growers.  In this episode: How to think about early, mid-season, and late figsGrowing figs in pots for flexibility, trialling, and winter protectionNina’s garage storage system for a large fig collection“Fig Tetris” and the art of fitting trees into winter storageUsing irrigation and trellising for container figsWhy Chicago Hardy is still a great starter figFig varieties including Smith, I-258, White Madeira #1, Vince 3, and moreCaprifigs, fig wasps, and hand pollinationKeeping a fig database with photos, dates, labels, and source informationFinding local fig growers, swapping cuttings, and learning from the fig community

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Craig Boyer of Coastal Fig Company joins me to talk about a fig-growing system with great potential for cold climates: fig cordons grown low to the ground inside high tunnels, with a second layer of protection using low tunnels or row covers. Craig explains how he’s using low cordons for commercial fig production in Pennsylvania. Instead of digging and burying fig trees each fall—or instead of heating the greenhouses—Craig trains horizontal cordons close to the soil, then holds in heat with covers. In this episode we discuss: how the fig cordon system works combining high tunnels and low tunnels for passive winter protection getting fig bud break and fruit production dramatically earlier pruning and spacing strategies for commercial production leaf pruning and airflow management “the row cover dance” and avoiding heat damage fig varieties that performed best in Craig’s trials using passive solar heat instead of paying heating bills Craig also shares how support from the Northeast Sustainable Agriculture Research and Education (SARE) program helped make the project possible (see below). Learn more about Craig’s project here: Coastal Fig Company project profile About Craig’s work with cordon figs: This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, through the Northeast Sustainable Agriculture Research and Education program under subaward number FNE22-003-AWD00000495.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Note: This episode is in French. An English transcript is available on our website. In this episode, I speak with Pierre Baud of Pépinières Baud, one of the leading voices in fig cultivation and cold-climate fig selection. We explore his decades of work with fig trees, the inspiration behind his book on cold-hardy fig varieties, and why climate-based classification is so important for growers. Pierre shares practical guidance on choosing fig varieties for different hardiness zones—from 7A and 7B through to warmer Mediterranean-like climates. We also discuss common mistakes growers make when selecting fig varieties, how temperature and heat affect performance, and which cultivars stand out for flavour, reliability, and versatility in the kitchen. If you’re growing figs in a marginal or warm climate, this conversation offers rare, experience-based insight into how to choose the right variety—and why that decision matters more than most people think. Topics covered include: Why fig varieties should be chosen by climate zone Key differences between 7A, 7B, 8A, and warmer regions The most reliable cold-hardy fig varieties Common mistakes fig growers make How heat affects fig performance Best varieties for fresh eating vs cooking Whether multiple varieties improve success Pierre Baud’s personal favouritesEnglish transcript available here. Dans cet épisode, je jase avec Pierre Baud des Pépinières Baud, un expert en culture du figuier et en sélection de variétés adaptées aux climats froids. On revient sur ses décennies d’expérience avec les figuiers, l’inspiration pour son livre sur les variétés rustiques, et pourquoi c’est si important de choisir des figuiers en fonction du climat. Pierre partage des conseils concrets pour sélectionner les bonnes variétés selon les zones de rusticité — de 7A et 7B jusqu’aux climats plus chauds de type méditerranéen. On parle aussi des erreurs fréquentes quand on choisit ses figuiers, de l’effet des températures et de la chaleur sur leur rendement, et des variétés qui se démarquent pour le goût, la fiabilité et leur polyvalence en cuisine. Que vous cultiviez des figuiers en climat limite ou en climat chaud, cette discussion vous donne des perspectives rares, basées sur l’expérience, pour faire les bons choix — et comprendre pourquoi c’est plus important qu’on pense. Sujets abordés : • Pourquoi choisir ses variétés de figuiers selon la zone climatique • Les différences clés entre les zones 7A, 7B, 8A et les régions plus chaudes • Les variétés de figuiers rustiques les plus fiables • Les erreurs courantes chez les producteurs de figues • L’impact de la chaleur sur la production • Les meilleures variétés pour manger frais vs cuisiner • Est-ce que planter plusieurs variétés augmente les chances de succès • Les coups de cœur de Pierre Baud

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- In this episode, I’m joined by chef, recipe developer, and food writer Signe Langford to talk about one of those fig recipes that quietly becomes part of your everyday routine: a wholesome, seed-and-nut fig loaf. Made with dried figs, olive oil, nuts, and seeds, this loaf is dense, sliceable, and full of flavour—perfect for breakfast, snacking, or alongside cheese. We talk about: Why figs are such a powerful ingredient in the kitchen How simple, whole-food recipes can still feel indulgent The role of texture in recipes like this one (and why resting the batter matters) Flexible substitutions using what you have on hand This recipe is part of our ongoing work on a cookbook focused on olives, lemons, and figs—ingredients we keep coming back to for their flavour, versatility, and deep roots in food culture. You can find the full recipe here.  And follow along as we develop the cookbook on Instagram: @oliveslemonsfigs

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Note: This episode is in French. An English transcript is available on our website. How do you go from curiosity to becoming a pioneer in commercial fig production? In this episode, I speak with Anne-Marie Proulx of La Vallée du Moulin about how she and her family built a fig-growing operation from the ground up. What started as an interest turned into a passion—and eventually a business focused on producing figs where they’re not winter hardy. In Quebec! Anne-Marie shares the story behind the operation, what it takes to grow figs commercially, and how their work changes throughout the seasons. We also get into her favourite fig varieties and practical advice for anyone interested in growing figs at home. Whether you're a gardener, a small-scale farmer, or just curious about how niche crops become viable businesses, this episode offers a fascinating look into a unique agricultural journey. English transcript available here. Comment passe-t-on de la curiosité à devenir un pionnier de la production commerciale de figues ? Dans cet épisode, je m’entretiens avec Anne-Marie Proulx de La Vallée du Moulin à propos de la façon dont elle et sa famille ont bâti une exploitation de culture de figues à partir de zéro. Ce qui a commencé comme un simple intérêt s’est transformé en passion — puis en une entreprise axée sur la production de figues dans une région où elles ne sont normalement pas rustiques en hiver. Au Québec ! Anne-Marie partage l’histoire de leur exploitation, ce qu’il faut pour cultiver des figues à l’échelle commerciale, et comment leur travail évolue au fil des saisons. Nous abordons également ses variétés de figues préférées ainsi que des conseils pratiques pour toute personne souhaitant en cultiver à la maison. Que vous soyez jardinier, petit producteur agricole ou simplement curieux de savoir comment des cultures de niche peuvent devenir des entreprises viables, cet épisode offre un regard fascinant sur un parcours agricole unique.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- In this episode, I chat with Helena Moncrieff, author of The Fruitful City, to explore a moving story from Toronto—one that begins with a fig tree and grows into something much bigger. Helena shares the story of Francesco, a gardener whose towering backyard fig tree became the heart of an annual tradition. Each fall, neighbours, friends, and even strangers would gather to help perform the ritual of tipping the tree over to protect it through the winter. Or, later, as it got bigger, to help him wrap it. Lots of heavy work, but a shared act of growing food and cultural heritage. What started as a cold-climate fig-growing necessity blossomed into a powerful symbol of community.     If the idea of tipping fig trees for the winter interests you, here’s an article that explains how to do it.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Ever hankered for figs, but didn’t have any fresh figs at hand. Or at your local shops.  In this episode, we’re talking about a tasty and simple way to turn dry figs into a tasty condiment. Never a bad thing.  Our fig facilitator is chef and recipe developer Signe Langford from Port Hope, Ontario. If you want a charcuterie game changer, tune in for this simple, sweet, spicy recipe. For recipe sneak peaks from the books Signe and I are writing about olives, lemons, and figs, click here.For the Fig Mostarda recipe click here.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Wondering how to get fig trees through the winter in areas where the branches die back with the cold? One option is to grow them in pots that you store in a protected space. In this episode, we chat with Bill Muzychko of Bill’s Figs in Flemington, New Jersey, where figs die back without winter protection. Muzychko grows over 180 varieties of figs—all in containers with reservoirs. Hear how he feeds, prunes, and overwinters his potted figs trees. If the idea of containers with reservoirs interests you, here’s an article that explains how to make your own.

Get more fig-growing ideas between episodes. Sign up for the free Fig Culture newsletter for practical tips, seasonal notes, and news of upcoming fig events.-- Wondering how to get more ripe figs? Choosing varieties suited to your growing conditions makes a big difference. In this episode, we chat with fig expert Bob Duncan. Bob and his wife Verna run Fruit Trees and More, an experimental orchard and nursery on Vancouver Island. They have trialled over 200 varieties, focusing on those that produce a heavy breba crop.  Although their winters are mild, their summers are cool, meaning main crop figs often don’t ripen. Bob tells us about two varieties that work very well in his climate: Gentile Bianca has a very heavy breba crop; and San Antonio has a heavy breba crop along with an extremely early main crop. See Bob’s video about these varieties. --> Get the free guide to growing figs in cold climates.