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For millenia, figs have been a food so highly valued that they were even assigned divine qualities. In some cultures, the fig tree symbolizes immortality and higher knowledge. The Greeks paid special attention to the fig tree and its fruit, which could be picked only when priests announced it officially. They were so coveted that exports were banned.

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In Imperial Rome it was said that Romulus and Remus, the city's founders, were born of a fig tree, although they were later nourished by a wolf and not the alleged maternal fig tree. But there is no doubt that in Imperial Rome people had a weakness for figs, either fresh or dried, and they were used to feed geese because this improved the flavor of the meat. Arabs considered figs a symbol of fertility, and offered figs to the earth before beginning farm work. The white sap that oozes down the fig's skin was compared to the sap of men and considered as carrying universal energy.

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There are more than 800 varieties of fig that give two harvests a year. In June and July, farmers harvest figs born the previous summer and which need a year to ripen. They are known as early figs. From August to early November, it is the figs born in spring of the same year. They've had a summer of sunshine to ripen.�

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Fresh figs are rich in B vitamins and minerals, especially potassium, as well as magnesium, phosphorus and calcium. Figs strengthen blood vessels and their abundant fiber stimulates food's passage through the intestines, although the tiny seeds they contain can irritate sensitive intestives. In ancient times, figs were used as laxatives and to make poultices for treating ulcers. The latex in figs was used to curdle milk and tenderize meat.

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Ripeness has nothing to do with color, but rather with the texture of the flesh, which should be neither hard nor soft. Figs keep well for a few days in the refrigerator but freezing them robs them of their smell and texture.

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Besides being a delicious dessert, when mixed with cheese or in salads figs can be a light and tasty first course. They can be stewed in wine and served with a scoop of vanilla ice cream. Figs both fresh and dried are also excellent stuffing for meat and fowl. Pastries, cakes, preserves and marmelades are delicious when made with figs. So when they are in season it is a good idea to candy them and store them in jars for cooking in winter. Among dried figs, the most coveted variety is the cuello de dama, or lady's neck. And fig bread is a real treat for lovers of things very sweet.