week, I wrote that our first
homegrown fig was good, but not sensational. Roasting the next
four figs instead of eating them raw definitely popped them up into the
delectable category, though, which started me thinking (again) about
In our climate, a fig
"tree" is never going to be much more than a bush. Any branches I
over the winter die
back, so the best case scenario is that our fig will expand upwards
from three foot tall trunks each spring. Since figs set fruit a
few at a time over a long season, that means our little fig bush will
be giving us four figs here and six figs there for a month or two,
which is clearly not going to be enough now that Mark and I have tasted
these homegrown fruits in their full glory.
good news is that figs have turned out to be the most disease- and
insect-resistant fruits (tied with strawberries and brambles) in our
garden, so installing more won't require much effort after the initial
planting. In fact, I'd read that figs are relatively easy to
propagate from cuttings, so I half-heartedly tried a few hardwood
cuttings this spring. (If I'd known what the roasted fruits
tasted like, I would have put in a bit more effort.) While
pruning, I snipped off a few young branches and inserted them into a
pot, covering the top with a bag to hold in moisture. The
cuttings leafed out, but I think I removed the bag too soon because the
greenery ended up dying back and the figs petering out.
I'm curious to hear from
those of you who have successfully propagated figs. Did you use
hardwood or softwood cuttings? In the garden or in pots?
During what time of year? There's a plenitude of information
about fig propagation on the internet, but as usual, I'm looking for
the lowest tech solution possible, even if the success rate is only 20%
--- we've got plenty of scionwood to play with, but limited time during
the growing season.
Our chicken waterer keeps the flock healthy and
the chicken-keeper happy with POOP-free water.
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